recipes@decwrl.UUCP (02/06/87)
HALVAS(D) USENET Cookbook HALVAS(D)
HALVAS POLITIKOS
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
PROCEDURE
(1) Dissolve the sugar in the water and bring it to a
boil.
(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
cool.
(5) Unmold into a platter and sprinkle with cinnamon.
Slice it using a wet knife, serve, and watch your
weight go sky high!
NOTES
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.
RATING
Difficulty: easy. Time: 15-20 minutes. Precision: Measure
the ingredients, except for the sugar which you can adjust
to taste.
CONTRIBUTOR
Kriton Kyrimis
Princeton University, Princeton, New Jersey, USA
princeton!kyrimis