The familiar taste of semolina-based halva is now enriched with walnuts and pine nuts in this unique version that you won’t be able to get enough of. 

https://www.gastronomos.gr/syntagh/simigdalenios-chalvas-ladioy-me-karydia/137417/

Ingredients

Servings: For a loaf pan or a 26cm-diameter round pan

4 cups water
2 cups sugar
½ honey
zest of one lemon (just the yellow part)
1 cinnamon stick
1 cup olive oil
2 cups coarse semolina
½ cup thickly chopped walnut kernels
½ cup pine nuts
a bit of cinnamon powder for serving 

Preparation

In a small pot, pour in the water, sugar, honey, lemon zest and cinnamon stick and boil over medium heat for 5 minutes. Start counting from the second the mix starts bubbling. 

Take it off the heat and let it rest. 

In a pot, heat up the olive oil over medium heat. 

Before it burns, add the semolina, walnut kernels and pine nuts and roast them, stirring with a wooden spoon all the while. Keep stirring the semolina turns slightly brown and starts emanating a toasty scent. 

Strain the syrup and gradually pour it into the pot, careful to avoid splatter, stirring non-stop. 

Boil for 10-15 minutes over medium heat, till the syrup gets completely absorbed and the semolina gets fluffy. 

Take it off the heat and let the halva cool for a bit while still in the pot. 

Transfer it into a round, 26cm-diameter cake pan, or into a loaf pan. Press it lightly to layer the batter evenly. 

Let it cool completely. 

Transfer it into a big platter and serve it in pieces, sprinkling each with cinnamon. You can also add a few walnuts on top, according to taste.