Halvas Katsarolas
Χαλβάς Κατσαρόλας·(hal-VAS kat-sa-RO-las)
Nistisima (The Fasting Table)
Four simple numbers govern the fasting table. This brilliant bit of old-world culinary math requires one part oil, two parts coarse semolina, three parts sugar, and four parts water. The secret is standing at the stove with a heavy wooden spoon to slowly toast the grains until they smell incredibly nutty and turn the color of wet sand. When the syrup hisses into the pot alongside a cinnamon stick, the liquid absorbs to create a dense, sliceable pudding—trust the ratio, keep the spoon moving, and the pot will give you exactly what it promised.
Ingredients
- water4 cup
- granulated sugar3 cup
- cinnamon stick1 med
- whole cloves3 med
- orange peel2 large
- mild olive oil1/2 cup
- neutral oil1/2 cup
- coarse semolina flour1 cup
- fine semolina flour1 cup
- blanched slivered almonds1/2 cup
- raisins1/2 cup
- ground cinnamon1 tsp
Method
- 01
Brew the spiced syrup.
In a medium saucepan, combine the water, sugar, cinnamon stick, cloves, and citrus peels. Bring to a boil over medium-high heat and boil for about 5 minutes until the sugar dissolves. Remove from the heat, fish out the aromatics, and set aside. The acidity from the peels stops the sugar from crystallizing.
- 02
Toast the almonds and semolina.
In a large, heavy-bottomed pot or Dutch oven, heat both oils over medium-low heat. Toast the slivered almonds for a minute, then pour in the semolina. Stir continuously with a long-handled wooden spoon for 8 to 10 minutes until the grains deepen to a fragrant, golden brown. Stir in the ground cinnamon and the raisins.
- 03
Integrate the syrup.
Pull the pot off the heat entirely. Stand back slightly, and very carefully pour the hot syrup into the toasted semolina. It will sputter, hiss, and bubble violently like lava—this is exactly what is supposed to happen. Stir vigorously as you pour.
- 04
Thicken the halva.
Place the pot back on low heat and continue to stir. Within 5 to 10 minutes, the mixture will thicken dramatically. It is ready when the halva pulls away entirely from the bottom and sides of the pot, forming a cohesive mass that follows your spoon.
- 05
Mold the mixture.
While it is still piping hot, scoop the halva into a standard bundt pan. Use the back of your spoon to press it down firmly, packing it in tightly to eliminate any hidden air pockets.
- 06
Cool and serve.
Let it sit on the counter to cool to room temperature for 1 to 2 hours. Place a large serving platter upside down over the pan, and in one swift motion, flip them over to unmold. Dust the entire top generously with ground cinnamon and slice it like a cake.
Notes
Dialing back the sweetness.
Traditional grandmothers use 3 cups of sugar, but you can safely drop it to 2 1/2 cups if you prefer a less sweet dessert.
Finding the right grain.
Mixing coarse and fine semolina provides the ultimate crumbly-yet-cohesive texture. If you can only find one type at the market, simply use two cups of that instead.
From Cook Greek in America.