HALVAS POLITIKOS

A Greek dessert with semolina

This is a traditional greek dessert that is extremely tasty.

Ingredients

(fills a cake-mold)

Procedure

  1. Dissolve the sugar in the water and bring it to a boil.
  2. At the same time, brown the semolina in the oil on high heat, stirring continuously.
  3. When the semolina has taken a golden brown colour, add the syrup into it (taking care not to burn your hands), turn down the heat and keep stirring until you get a kind of thick porridge.
  4. Pour into any kind of mold you can think of (a cake-mold is perfect for the job), and let it cool.
  5. Unmold into a platter and sprinkle with cinnamon. Slice it using a wet knife, serve, and watch your weight go sky high!

Notes

You should be very careful during step 3, as the browned semolina is extremely hot, and pouring water on it causes an eruption of scaldingly hot steam.

You should not put this dessert in the refrigerator. It can keep for a few days outside the refrigerator, assuming you can gather enough will power not to eat it all at once. Some oil will start to drain off after a day or so, but this is to be expected. Just make sure you don't leave the dessert on your favourite tablecloth!

The recipe doubles, halves etc. nicely as long as you keep the proportion of the ingredients.

I have seen variations on this dessert using any kind of fat imaginable, ranging from cooking fat to olive oil or butter, though I've only tried it with olive oil.

Rating


Difficulty: easy.
Time: 15-20 minutes.
Precision: Measure the ingredients, except for the sugar which you can adjust to taste.

Contributor

 
Kriton Kyrimis 
Princeton University, Princeton, New Jersey, USA 
princeton!kyrimis
Recipe last modified: 12 Nov 86

Original header

Path: decwrl!recipes
From: kyrimis@princeton (Kriton Kyrimis)
Newsgroups: mod.recipes
Subject: RECIPE: Halvas politikos
Message-ID: <7967@decwrl.DEC.COM>
Date: 6 Feb 87 04:46:36 GMT
Sender: recipes@decwrl.DEC.COM
Organization: Princeton University, Princeton, New Jersey, USA
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Approved: reid@decwrl.UUCP


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