3/4 cup of olive oil

½ kilo of coarse semolina

1 cup of roasted almonds

For the syrup

1 liter of water

600 gr. sugar

1 stick of cinnamon



In a saucepan, boil water with sugar and cinnamon and stir until sugar dissolves. In a deep pot, heat the olive oil and roasted semolina and stir with a wooden spoon, until it gets browned. Then add the almond, lower the temperature and continue stirring until it gets evenly browned. With a ladle pour the hot syrup into roasted semolina. Remove from the cooker, cover the pan with a clean towel and let the halva get cold. Sprinkle with cinnamon before serve.