Halva with mastic & almonds

by Greco Roots

Halva with mastic & almonds


210ml extra virgin olive oil Premium Greenolia
360gr coarse semolina
200gr brown sugar
880ml water
3 mastic tears
50gr almond
Cinnamon for serving


  1. In a pot, add the extra virgin olive oil and the semolina. Sauté over medium-low heat, stirring with a wooden spoon. Stir the mixture continuously, until the semolina becomes golden brown. Do not overdo it since semolina burns easily.
  2. Add the sugar and gradually add the water until it is fully incorporated. It is ready when the mixture thickens and starts to bubble. Remove from the heat.
  3. Smash the mastic in the mortar (powder) and add it to the mixture. Smash the almond (small pieces) and add them to the mixture, too.
  4. Transfer the halva to a form and let it cool. 
  5. Unmold and optionally serve with cinnamon.


Credits: MrsOlivespoon


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