Halva - another evident recipe that food unites people world over. It also known ad Halava, helva, aluva, chalva, aluva just to name a few. A sweet that can be found in Balkans, Central and Eastern Europe, South Asia, Middle East and Israel just what I remember off the top of my head. Halva is a dense sweet with semolina flour and oil. Food is a bridge to people's hearts. The Greek version of Halva is also known as a 1:2:3:4 because you use one unit of oil, two units of semolina, three units of sugar and four units of water. It's such a super simple recipe to make and the taste is absolutely yummy! If you haven't tried this recipe, well let me tell you, you sure are missing out. Just as soon as I begin to toast the semolina the aroma has the family asking "Mom" What are you making? So, go ahead and give it a try today.
When it has cool flip over on a tray, sprinkle with cinnamon and almond flakes. It's ready to serve!
NOTES: 1) In the halva I don't add anything. When I take it out of the container I sprinkle with cinnamon and roasted almond flakes. Some people also add walnuts on top. Besides raisins, you can also add dry cranberries. 2) If you would like instead of sugar you can use honey in your syrup. 3) Instead of Olive Oil you can use vegetable oil or sunflower oil. Olive oil makes it a bit heavy.