Επιστροφή στο Forum : Χαλβας Πολιτικος - Halvas Politikos

12-11-05, 22:39
:bigpray: <TABLE style="WIDTH: 222px; HEIGHT: 132px" cellSpacing=0 cellPadding=4 width=222 bgColor=#eeeeee border=1><TBODY><TR id=in><TD id=iq>1</TD><TD id=iq>cup</TD><TD width="90%">Olive oil</TD></TR><TR id=in><TD id=iq>2</TD><TD id=iq>cup</TD><TD width="90%">Semolina</TD></TR><TR id=in><TD id=iq>3</TD><TD id=iq>cup</TD><TD width="90%">Sugar</TD></TR><TR id=in><TD id=iq>4</TD><TD id=iq>cup</TD><TD width="90%">Water</TD></TR><TR id=in><TD id=iq></TD><TD id=iq></TD><TD width="90%">Cinnamon, powdered</TD></TR></TBODY></TABLE>
Method :<!br>

Dissolve the sugar in the water and bring it to a boil. At the same time, brown the semolina (http://fooddownunder.com/cgi-bin/g.cgi?g=822&r=124804) in the oil on high heat, stirring continuously.
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. Pour into any kind of mold you can think of (a cake-mold is perfect for the job), and let it cool.
Unmold into a platter and sprinkle with cinnamon (http://fooddownunder.com/cgi-bin/g.cgi?g=1513&r=124804). Slice it using a wet knife, serve, and watch your weight go sky high!
* A Greek dessert with semolina - This is a traditional greek dessert that is extremely about tasty, and as easy to make as 1-2-3-4. Tasty.
Yield: fills a cake-mold.
* You should be very careful pouring the syrup into the browned semolina, as it is extremely hot, and pouring water on it causes an eruption of scaldingly hot steam (http://fooddownunder.com/cgi-bin/g.cgi?g=780&r=124804).
* 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 (http://fooddownunder.com/cgi-bin/g.cgi?g=1035&r=124804) oil or butter (http://fooddownunder.com/cgi-bin/g.cgi?g=1626&r=124804), though I've only tried it with olive oil (http://fooddownunder.com/cgi-bin/g.cgi?g=305&r=124804).
Difficulty: easy.
Time: 15-20 minutes.
Precision: Measure the ingredients, except for the sugar which you can adjust to taste.

12-11-05, 22:46
Χουάτ ιζ σεμολίνα ;

12-11-05, 23:11
Ki egw pou irtha s'auto to post, giati nomisa oti ginetai logos gia kapoion 'Halva Politician'...!

pitty :-) .. i'm pretty disappointed now...


haha.. molis eida ki ayto: ..."and watch your weight go sky high!" kai mou kopike i oreksi...


13-11-05, 08:04
o politikos den einai o simigdalenios???

13-11-05, 13:33
Χουάτ ιζ σεμολίνα ;

Σιμιγδάλι! :)

PS: Να προσθέσω και μερικά καβουρντισμένα αμύγδαλα ζαχαροπλαστικής (αποφλοιωμένα και ανάλατα) καθώς και λιγότερο λάδι από 1 κούπα γιατί γίνεται πολύ "βαρύς" (ας πούμε 3/4 της κούπας)

Divine !!!!!