Traditional Greek halva with tahini and roasted almonds vegan recipe

Combine water, sugar, and salt in a saucepan over medium heat; stir until sugar dissolves.

Bring the mixture to a boil, then reduce heat and simmer for 5 minutes.

In a separate pan, heat vegetable oil over medium heat until shimmering.

Add semolina to the oil; stir constantly for 10-12 minutes until golden brown.

Slowly pour the sugar syrup into the semolina mixture while stirring continuously to avoid lumps.

Add vanilla extract, cinnamon, lemon zest, and orange zest; mix well.

Fold in almonds, walnuts, and raisins until evenly distributed.

Pour the mixture into a greased baking dish; smooth the top with a spatula.

Allow to cool at room temperature for 1-2 hours until set.

Cut into squares or diamonds for serving.

Garnish with additional nuts or cinnamon if desired.

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