Halva recipes are many and varied - but broadly speaking are dense, sweet treats popular in Middle Eastern cuisines made on either nut butter or flour. Our halva recipe uses semolina and almonds to create a deliciously spiced treat for any time of day.
1.Grease a 20cm x 30cm (8-inch x 12-inch) slice pan or ovenproof dish; line base and sides with baking paper, extending paper 5cm (2 inches) over short sides.
2.Stir sugar, the water, cloves and cinnamon stick in a medium saucepan over medium-high heat until sugar dissolves. Bring to the boil; boil, uncovered, without stirring, 5 minutes. Cool 5 minutes.
3.Meanwhile, heat butter in a large saucepan until foaming. Add semolina and chopped nuts; cook, stirring, about 8 minutes or until browned lightly. Remove from heat. Carefully strain sugar syrup into semolina mixture (mixture will bubble up).
4.Return pan to heat, add rind and raisins; cook, stirring, about 1 minute or until thick and starting to come away from the side of the pan
5.Spread semolina mixture into slice pan; top with extra nuts, cool. Sprinkle with ground cinnamon before cutting.
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