HALVAS(D)                USENET Cookbook                HALVAS(D)


     HALVAS - A Greek dessert with semolina

     This is a traditional greek dessert that is extremely tasty,
     and as easy to make as 1-2-3-4 (see below).

INGREDIENTS (fills a cake-mold)
     1 cup     olive oil
     2 cups    semolina
     3 cups    sugar
     4 cups    water
               powdered cinnamon

          (1)  Dissolve the sugar in the water and bring it to a

          (2)  At the same time, brown the semolina in the oil on
               high heat, stirring continuously.

          (3)  When the semolina has taken a golden brown colour,
               add the syrup into it (taking care not to burn
               your hands), turn down the heat and keep stirring
               until you get a kind of thick porridge.

          (4)  Pour into any kind of mold you can think of (a
               cake-mold is perfect for the job), and let it

          (5)  Unmold into a platter and sprinkle with cinnamon.
               Slice it using a wet knife, serve, and watch your
               weight go sky high!

     You should be very careful during step 3, as the browned
     semolina is extremely hot, and pouring water on it causes an
     eruption of scaldingly hot steam.

     You should not put this dessert in the refrigerator. It can
     keep for a few days outside the refrigerator, assuming you
     can gather enough will power not to eat it all at once. Some
     oil will start to drain off after a day or so, but this is
     to be expected. Just make sure you don't leave the dessert
     on your favourite tablecloth!

     The recipe doubles, halves etc. nicely as long as you keep
     the proportion of the ingredients.

     I have seen variations on this dessert using any kind of fat
     imaginable, ranging from cooking fat to olive oil or butter,
     though I've only tried it with olive oil.

     Difficulty: easy.  Time: 15-20 minutes.  Precision: Measure
     the ingredients, except for the sugar which you can adjust
     to taste.

     Kriton Kyrimis
     Princeton University, Princeton, New Jersey, USA
     Path: decwrl!recipes
     From: titley@btnix (Nigel Titley)
     Newsgroups: mod.recipes
     Subject: RECIPE: Bananas with ham and paprika
     Date: 14 Nov 86 02:16:43 GMT
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