There are hundreds of delicious Greek desserts but many involve a number of processes and can be quite time consuming.
So then I thought of Halva! A super, traditional dessert that the Greeks, and others who have tried it, absolutely love.
It’s simple, delicious and easy to adapt to outdoor cooking. It’s traditionally cooked on the stove. A no bake dessert, making it so easy to do while camping as it can be cooked in a skillet over coals.
It’s a recipe that has many versions around the Middle East and Europe and like most recipes that can be traced on a world map each country has modified and tweaked the recipe over time to make it authentically their own.
The Greeks are no exception. They add that distinctively Greek flavor of cinnamon and nuts. I’m using walnuts for this recipe but pistachios or toasted, flaked almonds are equally as good. The nuts can be sprinkled on top like the recipe below or added to the semolina mixture. The same goes for the ground cinnamon; it can be added to the mixture or sprinkled on top.
It is typically a dish that is served around lent, hence its simplicity. It is also often served as a ‘thank you’ after a meal in Greek restaurants around Greece.
A variation on the lemon zest can be the zest of 1-2 oranges and dash of ground cloves.
I’ve also seen this recipe done in one pot where the semolina is slowly browned in the oil and then the syrup ingredients are added straight into the pot and the mixture stirred until all the liquid is absorbed. Why not? It makes it an even easier version to do when camping and even less washing up!
There’s no need to serve this with anything else. Cut up into bite-sized portions and it’s good to go. It’s great served up after a meal with a coffee.
Or alternatively, you could serve it with a dollop of Greek yogurt and grated orange zest.
Simple!
Here are some more recipes you are sure to love.
Traditional English Crumpets Cast Iron Skillet Camping Recipe
Dutch Oven Spanish Olive Oil Cake with Roasted Figs Camping Recipe
Ingredients
- 2 cups semolina
- 1 tsp ground cinnamon
- ¾ cup vegetable oil
- 4 cups water
- 2-3 cups sugar
- 1 stick cinnamon
- Zest of half a lemon, shaved with a vegetable peeler
- ¾ cup chopped walnuts
Instructions
- Heat up the water, sugar, zest of lemon and cinnamon until it comes to the boil. Then place over some coals where it can gently simmer for 5 minutes.
- Sieve out the lemon zest and cinnamon stick.
- In another pot, heat up the oil until its very hot.
- Add the semolina and keep stirring until all the oil is absorbed. Continue until all the mixture starts to turn a light, nutty brown color. This usually takes about 10 minutes but be careful not take it too far and burn it.
- Add the syrup, a bit at a time, stirring it in thoroughly each time you add the liquid.
- When it is all absorbed and it starts to come away from the sides of the pan, take off the heat and spoon into a shallow bowl to a depth of one to two inches.
- When it is all absorbed and it starts to come away from the sides of the pan, take off the heat and spoon into a shallow bowl to a depth of one to two inches.
- After 5 minutes it is set and can be sliced into pieces.
- It can be eaten warm or cold.
