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Halvas is a traditional Cretan semolina dessert, present on tables most often during the fasting period. However, we have sometimes received halvas in taverns as "free" added to the bill in completely no fast time :) You have to admit that the light lemon flavor, despite the addition of a large amount of sugar, makes this dessert pleasantly refreshing even on hot days. Coconut flakes add flavor, which is a perfect complement here.
We have already written a bit about halvas itself when presenting the orange halvas recipe. Let us remind you that this dessert does not require baking, only cooling in the fridge after cooking. Each halvas consists basically of four basic ingredients: semolina, oil, water and sugar. Only various additives determine the final taste. They can be almonds, raisins, nuts, peels or citrus juice, cloves, cinnamon.
The traditional halvas recipe is defined as 1: 2: 3: 4 which means the following proportions of ingredients:
1 serving of fat (oil or oil), 2 servings of semolina, 3 servings of sugar and 4 servings of water. Depending on the amount you need to prepare, you measure the proportions with cups, mugs or larger sizes. Of course, for larger portions than cups, you also need to increase the number of additions. We measure out portions with cups in the recipe. The ingredients listed below give you the quantity in the cake tin.
1. With lemons, wipe the peel on a fine-mesh grater. Then put the grated skin into a saucepan, pour water, add sugar and bring to a boil. We don't add lemon juice here, because halvas will take on a bitter taste! After boiling, reduce the gas and gently heat the resulting syrup for about 5 minutes.
[GaleriaKw = halvas-lemon-gallery-1 = 0, title, description = 0]2. Warm up the oil in a large pot and pour in semolina. Then stir constantly (oven power about 60-70%) for 5 minutes. You can't stop mixing so that the semolina does not burn.
[GaleriaKw = halvas-lemon-gallery-2 = 0, title, description = 0]3. After this time, reduce the heat and pour the prepared syrup very carefully. Warning! The syrup may start to boil and spray abruptly!
4. Then pour in the previously prepared coconut flakes and continue to stir while continuing to heat the pot.
5. Initially, mixing is easy, but the semolina quickly thickens quickly, so mixing becomes difficult. At this stage, it's a good idea to have a second pair of hands to help. At the end, the mass must be very thick.
Gdy semolina już będzie bardzo gęsta
Przekładamy ją do formy i wstawiamy do lodówki
Najlepszy deser!
6. Then put it into the previously prepared form, smooth and sprinkle with coconut flakes. Then put in the fridge for at least 2-3 hours.
7. We store Halvas in the fridge and serve chilled.
Redirected from the site - Baklava (Μπακλαβάς). Baklava is probably the most famous Greek dessert. However, let us put aside the genesis of its creation, because Turks, Bulgarians and several other Balkan countries also admit to the invention of baklava. Nevertheless, since the Greeks have invented almost everything, the baklava is probably also ;-)
Vasilopita is one of the most characteristic pastries prepared in Greece especially for the New Year. Depending on the region, you can meet many different rules that exist under the same name. Some of these cakes are reminiscent of a sweet challah and others are the basis for preparing a filo pastry, which is wrapped with the addition of sweet or spicy filling. Below you will find a recipe for a traditional vasilopita in the form of a biscuit dough.
Greeks often use oranges to bake cakes and prepare desserts. Today we present a recipe for slightly less known but very easy to prepare Kéik portokáli cake, which is liked by all those who tried it. The juice of freshly squeezed oranges and spicy spices are responsible for its refreshing taste, and the simple execution will make this cake can be prepared very quickly in an "emergency" situation.
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Pychota
Semolina
Cześć, możesz podać konkretnie jaką semolinę użyłaś, bo nie wiem co kupić. W domu mam tylko kaszę manną ale nie wiem czy to o to chodzi.
odp. semolina
Np. taka drobna: https://sklep.kuchnieswiata.com.pl/product-pol-254-Maka-Fine-Semolina-drobna-500g-TRS.html?utm_source=iai_ads&utm_medium=google_shopping
A tu grubo mielona: https://kuchnieorientalne.pl/pl/p/Maka-Semolina-Coarse-gruba-500g-TRS/245
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