Chalva in Greece is a typical dessert for Lent. It’s very quick and easy to prepare.
The ingredient list is the evidence:
- 1 cup of MANI Bläuel extra virgin olive oil with orange
- 2 cups of coarse semolina
- 3 cups sugar (we recommend Rapadura)
- 4 cups of water
- Optional: spices (cloves, cinnamon, orange zest....)
Heat water, sugar and spices in a saucepan and let boil for 5-10 minutes, until a syrup is formed.
Meanwhile, in another pan, heat olive oil and add the semolina. Sauté lightly until it is a light golden brown, stirring constantly with a wooden spoon.
Add the slightly cooled water and sugar syrup. Bring to a boil and simmer for about 5 minutes.
Remove from the heat and cover with a tea towel and leave to ‘rest’ for a further 15 minutes. Place the cooked chalva in a mould. Leave to cool completely before turning out onto a plate for serving.
Decorate with chopped nuts or cocoa powder.
At the point of simmering almonds or chopped walnuts can be added to the pastry.
These are the Mani Bläuel products you need for the recipe:
1 cup of Mani Bläuel olive oil with orange
Download recipe (PDF)