===========================================================================
 BBS: The GWE BBS [ASV/CIN]
Date: 06-11-05 (47 19)             Number: 397
From: MOUNTAIN MAMA #63 @5211*2    Refer#: NONE
  To: ALL                           Recvd: YES 
Subj: Re: Cats *CR*                  Conf: (37) Home Cooki
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 ----- Recipe via Meal-Master (tm) v7.07

 Title: Halvah
 Categories: Greek, Desserts
 Servings: 12

 3 c  Water
 2 c  Granulated sugar
 1    Cinnamon stick
 3    Whole cloves
 1    Lemon (peel only)
 1/2 c  Butter
 1 c  Coarse semolina or farina
 4 tb Pine nuts
 2 tb Blanched, chopped almonds
 3 tb Whole blanched almonds

 Combine the water, sugar, cinnamon stick, cloves, and lemon peel (or 1
 tablespoon lemon juice) in a heavy saucepan and bring to a boil.  Boil for
 10 minutes, then cool.

 Meanwhile, slowly melt the butter in a heavy saucepan, and cook for several
 minutes, without browning. Stirring constantly with a wooden spoon, slowly
 add the semolina or farina. Cook over low heat until the mixture turns a
 golden chestnut color; do not brown. Add 2     tablespoons of the pine nuts and
 chopped almonds and continue cooking 1 more minute.

 Remove cinnamon stick, cloves, and peel from the cooled syrup. Gradually add
 the syrup to the semolina mixture, stirring with a     long-handled wooden spoo
 the mixture will bubble furiously. Cook over the lowest possible heat until
 the syrup has been absorbed and the mixture thickens. Remove from the heat
 and drape with a clean towel for 10 minutes. Turn into a mold, spreading
 with a knife or a spatula. Cool, then reverse onto a serving platter,
 sprinkle with cinnamon, and garnish decoratively with the remaining pine nuts
 and the whole almonds. Cut into small, diamond-shaped pieces.

 From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, NY.

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