Semolina halva with walnuts and cinnamon
4 servings
30 minutes
Semolina halva with walnuts and cinnamon is a delicate and aromatic dessert from Bulgarian cuisine. Its roots trace back to the traditions of Mediterranean and Middle Eastern sweets, where halva is made from various types of flour or nut paste. In this version, semolina is roasted in butter, absorbing a deep nutty flavor, and then soaked in sweet syrup, becoming soft and silky. Walnuts add texture and richness, while cinnamon adds warm spicy notes. Halva pairs perfectly with tea or coffee, making it an excellent treat for both everyday tea time and special occasions.
1
In a pot, mix water and sugar. Bring to a boil.
- Sugar: 2 glasss
- Water: 4 glasss
2
Heat a large skillet and add butter. Then add semolina and toast until light brown, stirring constantly. Pour hot sugar syrup into the semolina and cook, stirring constantly, until all the liquid evaporates.
- Butter: 240 g
- Semolina: 3 glasss
3
Remove from heat, cover with 2 kitchen towels, then with a lid. Let it sit for 20 minutes.
- Crushed walnuts: to taste
- Cinnamon: pinch
4
Remove the lid and stir with a fork. Close it again and let it cool.
