A great little vegan treat made using an iconic dessert, probably the first dessert all Greek children learn to make, halva. The original measurements and that is why it was easy for teenagers to make, were 1:2:3:4 (1 being olive oil, 2 being semolina, 3 being sugar and 4 being water). There is no way that one would add so much sugar these days but that equation still helps one to remember this most basic of sweet tooth pleasers.
I made some kumquat compote for mine because I wanted to serve these at a Corfu culinary flight but candied orange or other citrus would work well.
Ingredients (makes 50-60 amuse bouche pieces)
- 100g coarse semolina
- 150ml sun flower oil
- 225g sugar
- 1 vanilla stick
- 1 piece of orange peel (5cm long)
- 30g almond flakes, toasted
- 200g kumquat
- 100g sugar
- 30ml Cointreau
- 1 cinnamon stick
Method
To make the kumquat compote, cut the fruit in four lengthwise and remove the seeds. Place in a saucepan with 125ml water, sugar, cointreau and cinnamon stick. Bring to a soft simmer and cook for 30 minutes.
To make the halva, start by the syrup. Put 600ml of water and the sugar in a saucepan. Scrape the vanilla seeds and add them as well as the pod and the orange peel. Heat slowly until the sugar melts and then boil for 5 minutes. Leave the syrup to infuse for 30 minutes and strain.
In a clean saucepan heat the oil. When it is about to start smoking add the semolina and cook, stirring continuously for 4-5 minutes but do not brown. Add the syrup from a little distance as it splashes and cook stirring until the semolina is cooked and comes away from the sides of the saucepan. Add the almond flakes, stir and pour into a dish of approx. 16 x 26 cm (internal measurements). Leave to cool and keep in the fridge until about 15 minutes before serving.
Cut into 2.5cm squares. Serve each square with a piece of kumquat and a tiny Greek basil leaf.