Greek halva with raisins and orange blossom water

Combine the water, sugar, lemon peel, orange peel, cinnamon sticks, and cardamom pods in a large pot to make the syrup.

Cook for about 5 minutes.

Heat the olive oil and semolina over medium heat, stirring constantly until the semolina starts to smell toasty.

Very carefully add the syrup to the pot with the semolina and oil, being cautious of splatter.

Add in the raisins and the orange blossom water, stirring constantly.

Continue stirring until the mixture thickens and begins to pull away from the sides.

Remove from heat and let it sit for a couple of minutes.

Ladle the mixture into a lightly greased mold.

Let the halva cool and refrigerate for at least 1 hour.

Remove from the mold and cut into serving pieces.

Dietary

Allergens