Lemon halvas
(straight from Greece)

Ingredients:
4 cups of water
2 cups of semolina
1.5 cups sugar
1 stick of cinnamon
1 cup olive oil
2 tbsp lemon zest

Preparation:
Pour water into a saucepan, add sugar, cinnamon and lemon zest. Cook over low heat until the sugar is dissolved, stirring, and then strain the syrup. 

Heat the olive oil in a saucepan and pour the semolina into it. Fry the grits in olive oil until they turn a little brownish in color and loose. 

Gradually pour the syrup into the semolina, continuing to stir intensively. 
Chop the walnuts with a knife and add them to the saucepan. Mix well. 

When all the syrup is absorbed and the semolina begins to fall behind the walls of the saucepan, the halva is ready. Remove the saucepan from the heat and allow the halva to cool slightly. 
Transfer the halva to any convenient form, tamp it well with a spoon. Refrigerate for half an hour. 

Cut the finished halva into portions and serve it to the table. 

Delicious food from all over the world.

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