CookTheGreekWay

Greek Carnival season (Apokries) is filled with laughter, gatherings, and tables rich with traditional flavors. And just before we step into Lent, our kitchens begin to fill with beloved fasting desserts that mark this gentle transition.

Semolina halva is one of the most iconic sweets of this time of year. Simple, humble, yet deeply comforting.

In this version, orange adds a bright citrus aroma and freshness, making the halva feel lighter and more spring-like — perfect both for festive Carnival tables and the first treats of Lent.

Greek Semolina Halva with Orange

Ingredients (1-2-3-4 ratio)

• 1 cup vegetable oil
• 2 cups semolina (1 cup fine + 1 cup coarse)
• 3 cups sugar
• 2 cups water
• 2 cups fresh orange juice
• Zest of 1 orange
• 1 cinnamon stick
• 2 cloves
• ½ cup almonds or walnuts (optional)
• Raisins (optional)

Instructions

1. Prepare the Syrup

In a saucepan combine water, orange juice, sugar, cinnamon, cloves, and orange zest.

Boil for about 5 minutes until the sugar dissolves. Keep the syrup hot.

2. Toast the Semolina

Heat the oil in a deep pot.

Add the semolina and toast over medium heat, stirring constantly, until it turns deep golden brown and fragrant.

(Add nuts at this stage if using.)

3. Combine

Carefully pour the hot syrup into the toasted semolina (it will splatter).

Stir continuously until the mixture thickens and pulls away from the sides.

4. Shape & Set

Transfer to a mold or pan.

Press lightly with a spoon.

Let it rest 1–2 hours before unmolding and serving.

Extra Success Tips

• Constant stirring prevents burning.
• Darker toasting = deeper flavor.
• Add 1 shot of orange liqueur for aroma.
• Chocolate chips or coconut make it more festive.
• For a juicier texture, add ½ cup extra orange juice.

Nutritional Value (per serving ~120 g)

Calories: ~320 kcal
Carbohydrates: 38 g
Fat: 16 g
Protein: 4 g
Fiber: 2 g

Benefits:

• Vegan / fasting-friendly
• High energy dessert
• Healthy fats from nuts
• Vitamin C from orange juice

FAQ – Frequently Asked Questions

1. Why didn’t my halva set?

The semolina may not have been toasted enough, or there was too much liquid.

2. Can I use honey instead of sugar?

Yes, but reduce the liquids slightly since honey is thinner.

3. How long does it keep?

3–4 days at room temperature, well covered.

4. Should I refrigerate it?

No — refrigeration tightens the texture.

5. Can I make it oil-free?

You can reduce the oil or substitute part with tahini, but texture will change.