Wednesday, October 21, 2009


I made halvas (the stove-top kind with semolina and syrup), and it's goopy. Like applesauce. I guess I shouldn't have insisted on adding all of the syrup and maybe should have just stopped when it got to the right consistency (and thrown the excess syrup out)? Or perhaps I didn't brown the semolina enough first? I added chilled syrup to semolina I had just taken off the heat, if that's any help...


  1. do you use the 1,2,3,4 recipe?
    i have linked to it in this post:

  2. Maria - no, I made it from a recipe in a fairly modern Greek cookbook I have...I feel like it's worked out before, but I think it's failed more than not. If I make it again any time soon, I'll used your 1,2,3,4 recipe.

    I find if I make it too soupy I can salvage it by microwaving it's not great, but it's firmer at least.

  3. I realy like Halvas or as we called here halva,i will rty this recipe for sure,its little different than mine!!!