Semolina halva
- 1 cup coarse semolina
- 1/2 cup clarified butter
- 3 tbsp currants
- 4 tbsp toasted pine nuts
- 2 tbsp pistachios
- 1/4 cup candied orange peel
For the syrup
- 1 cup sugar
- 2 cups water
- 1 tsp ground cardamom
- zest and juice of 1/2 a lemon
- zest and juice of 1 orange
- 2 cinnamon sticks
- 1-2 tsps rosewater (depending on strength)
A compote of dried fruits is wonderful alongside this dish. The pudding is also good served cold. It is very dense, so small portions are adequate.
Method
To make the syrup
Place the sugar in a pan with the water, stir until dissolved and then add all the other ingredients. Strain and keep hot.
In a pan, brown the semolina in the butter, then add the strained syrup slowly and keep stirring for 10 minutes until the mixture comes away from the sides of the pan. Add the currants, pine nuts, pistachios and candied peel. Press firmly into a lightly buttered, 2-cup mould or into smaller individual moulds (half-fill buttered teacups or demitasse coffee cups) and unmould while hot onto a plate. Serve with lightly whipped, unsweetened cream and poached fruit.
Serves 8
