Halva di Semola / Semolina Cake

As a child brought up in the 70's if anyone would ask me what I remember most about school meals, the first thing that would come to mind is semolina, hot semolina served with a dollop of jam and a biscuit on the side. This was the only way I knew how to eat semolina. Amir had never eaten it this way before and I had never eaten it the way his Mum makes it. I was astonished to see a cake like shape come out of the fridge made of semolina. It turns out that my children love it and I often make this sephardie style dessert especially during the summer months as it has such a delicate cool texture and taste and with non baking wholesome ingredients it's a winner all round. The traditional Turkish way of making semolina is fried, this is also very tasty indeed but naturally harsher on the calories.

Halva di Semolina

6 glasses of liquid (eg. 3 glasses milk, 3 glasses water)

equal to approx 1.5 litres

Just under 1 and a half glasses of sugar

equal to approx 250g

1 glass of semolina

equal to approx 200g

Cinnamon

If you use the same glass throughout, the weight measurement will make no difference. You may prefer more or less sweet.

Place milk, water, sugar & semolina in to a saucepan and boil on a low heat stirring constantly until thick.

Prepare your cake tin by dripping a little water in the bottom, this allows the cake to come out easily from the tin without sticking. I use a loaf tin 13x24cm but any shape tin or baking dish will do.

Pour the thick semolina mixture in to the tin and leave to cool. 

When cooled, place in the fridge to chill.

Ease sides away from the tin and give a little shake. Place serving dish on top of the tin and turn upside down.

Slice & serve with a sprinkling of cinnamon on top.

I have also experimented with this dish by pouring half the amount of semolina in the dish then mixing kakoa powder in the second half and pouring it on top. When chilled it has the two colours, however, eaten plain with cinnamon is our favourite.

 Kavrulmuş irmik / irmik helvası (Turkish style)

3 tablespoons of oil

1 glass of semolina (200g)

Pin nuts, as much or as little as you wish, I usually put approx 2 tablespoons.

300 ml milk

Half a glass of sugar (100g)

Place oil, semolina and pine nuts in a frying pan, heat and stir constantly until brown. keep on a low heat.

Add the milk and place a lid on top of the pan.

Cook on a gentle heat until milk has absorbed.

Add the sugar, mix and turn off the heat.

Serve warm and add cinnamon if you wish.