Servings: 10
Preparation Time: 5 minutes
Baking Time: 40 minutes

1 teacup of Oleus Premium Extra Virgin Olive Oil
2 teacups of coarse semolina
3 teacups of sugar
4 teacups of water
a lemon peel
a cinnamon stick

Place the water, sugar, cinnamon stick and lemon peel in a pot and simmer for 10 minutes until sugar melts. After that, remove the cinnamon and lemon peel, take the pot off the heat but keep it warm. In another pot, over medium heat, add the olive oil and the coarse semolina and stir with a spoon until it turns a deep golden colour. Carefully add the hot syrup to the semolina mixture, a little at a time, and keep stirring with a spoon until the mixture no longer adheres to the walls of the pot. The semolina is going to sizzle, bubble and spatter so be careful not to burn yourself. When it is ready, remove the pot from the heat and set aside to cool completely. Serve the Semolina Halva with a topping of cinnamon or chopped nuts and a glass of cold water.