Halva with Soumada
Jump to recipeNo ratings yet
Log in to rate
INGREDIENTS
- 5 cups (1250ml) water
- 2 cups (640g) soumada (almond syrup)
- 1/2 cup (120g) sugar
- 2/3 cup (90g) coarsely chopped Aleppo pistachios
- 2 1/2 cups (450g) semolina
- 1/3 cup (100g) rose syrup
- 4-5 tablespoons rosewater (optional)
METHOD
- Take a metal bundt cake pan, fill it with water, and then invert it to drain. This will help the halva release easily when unmolding. In a saucepan, combine the water, soumada, and sugar. Place it over heat and bring to a boil, stirring occasionally until the sugar dissolves.
- Add the Aleppo pistachios, rose syrup, and gradually add the semolina. Stir until it boils. Add the rosewater, if using. Then, stir for only 1 minute, no more. Pour the halva mixture into the prepared mold and let it cool completely before inverting it.
- Add the Aleppo pistachios, rose syrup, and gradually add the semolina. Stir until it boils. Add the rosewater, if using. Then, stir for only 1 minute, no more. Pour the halva mixture into the prepared mold and let it cool completely before inverting it.
