You must be wondering what happen to me?  I was really on a roll with updating the site daily or as much as I can.  I came down with a really bad cold and it really took a toll on me.  I am still recovering, but I am better then I was before.  At least I feel that way.  This is the first weekend in a while where I actually got up and cooked and felt good about it.

This year winter seems like it will never end.  It has been a long time since the weather has been this outrages in New York.  A blizzard on a Monday and a 60 degree weather on a Saturday, this all happened in one week.  Uhh I am so ready to throw out the winter jackets and boots and slip into sandals and feel the suns rays! Where are you SPRING????

Yesterday I am was in the mood of making something sweet – mind you a made huge Tiramusu for my husband on Saturday and by Sunday morning all was gone.  At least I statisfied his craving, hmmm now how do I statisfy mine.  I have no appetite lately – I just force myself to eat, so could have some energy.

I have been meaning to write this recipe for a long long time, but I had not gotten the chance make it.  I had this great recipe from a girl friend of mine, her mother makes these wonderful semolina halvas.  I added a few additional ingredients and it came out just as good.  Semolina sweets are very popular in Turkey, in the Middle East and India.  Semolina actually comes in several varieties, here in the state is often used in cereals, most popular known is Cream of Wheat.

The ingredients for this sweet can be found in many middle eastern stores and is available for sale @ A&D Food store.

SEMOLINA HALVA

Serves 8-10

Ingredients:

• 2 cups of semolina
• 1 can of condensed milk
• 2 cups of milk
• 1 1/2 cups of sugar
• 1 stick of unsalted butter
• 1/2 cup of canola oil
• 1/2 cup of pine nuts

Preparation:

1. In a deep sauce pan heat up the milk and can of condensed milk.  Stir in the sugar and keeping the pot hot making sure the sugar dissolves.
2. In a small saute pan heat up the pine nuts until they develop a nice golden brown color.
3. Place butter and canola oil in a heavy-bottomed, wide skillet with a lid and melt over medium heat.
4. Add semolina and stir constantly on medium heat, until the semolina is cooked and golden brown, about 20-25 minutes.  Also add in your pine nuts and stir.
5. When the semolina develops its golden color, immediately add the hot milk (be careful, it may splatter and scald) mix, cover and let it cook on medium heat for about 10 minutes, stirring the halva every 5 minutes with a wooden spoon.
6. Serve warm or at room temperature. 
7. Garnish with chopped walnuts or chopped pistachio. 
8. I used an ice cream scoop to give it a nice small ball shape.

Semolina with the butter

Semolina with the milk added in  – along with the pine nuts.

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