DESSERT WEEK 1: Semolina Halvas "à la Polita" with grapes molasses

Another version of this special dessert which is quite popular in Greece, as you know by now, (and one of my favourites) and not only during the fasting periods. This time, influenced by the cuisine of the Greeks from Asia Minor, the special ingredient that stands out is the grapes must (the juice squeezed from fresh grapes). I have to admit that I have not done the recipe myself yet because I was never a big fan of grape must anyway when it is used in desserts... BUT I have tasted this version of Halva 2-3 times so far from different people and without getting crazy about it I must say that it is tasty and surely different in taste from the classic version. Not to mention that in this way it is much healthier since the grapes must is used instead of granulated sugar. So, there is nothing wrong with the recipe it is just me being peculiar with some ingredients....

Recipe of Roxanni Matsa

"Cook Book" magazine of "ETHNOS" newspaper

Ingredients (for 6-8 people):
1 water-glass of fine semolina

2 water-glasses of good quality of olive oil

21 (small) wine-glasses of grapes must

1 tea-cup of blanched and roasted almonds, roughly chopped

ground cinnamon to sprinkle

Method:

Boil the must in a pot on medium heat until it is reduced down to 1/3 of the original amount. In the end you should have 7 full glasses. If, by any chance, it is less then fill with water to get to the desired quantity. Take the pot off the heat and allow to cool.

In the meantime, warm the olive oil in a spacious pot on medium heat and when it is well heated add the semolina. Constantly stir with a wooden spoon until the semolina gets a dark golden colour.

Then, very carefully, add slowly into the pot the must while you stir with the wooden spoon constantly until the mixture is thickened.

Take the pot off the heat, add the roasted almonds and gently stir. Cover the pot with a clean kitchen towel and allow it to absorb some of the steam for a few minutes.

Then transfer the halva into a bundt cake tin and leave to set. Turn it on a serving platter and cut into slices. Sprinkle on top with the cinnamon and some extra almonds and serve.

Alternatively you can divide the mixture in individual bowls or small ramekins.