To prepare this delicious Greek halva recipe, start by preparing the syrup. Add all the ingredients into a pan over high heat and bring to the boil. Boil until the sugar has dissolved and the syrup slightly thickens. Set aside, but keep warm.
In the meantime, roast the almond silvers into the oven at 180C. Although the traditional Greek halva recipe doesn’t include almonds, it’s always a nice addition, which gives extra flavour and crunchiness.
Heat the oil in a large pot and add gradually the semolina. Stir constantly with a wooden spoon to allow the semolina to absorb the oil. When the semolina starts to bubble, turn the heat down and allow to toast until golden (whilst constantly stirring). The more you toast the mixture, the darker it will become. Just be careful not to over toast it, as the semolina will burn and the halva will become bitter.
Remove the pot from the stove and pour in, slowly, the warm syrup. Don’t forget to remove the lemon peel, cinnamon and clove!
Stir with a wooden spoon and return the pot on the stove. Add the halva spices.
Cook the halva (whilst stirring) until the mixture thickens and pulls away easily from the sides of the pan.
Remove the pot from the stove, add the raisins and half of the roasted almond slivers and blend. Cover the halva with a towel and let it rest for 10 minutes. Pour the mixture into a pudding mold or into individual bowls.
Allow the halva to cool for about 1 1/2 hour before serving. Garnish with some cinnamon powder and sprinkle with the rest almond slivers.
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