Prepare to embark on a sensational culinary adventure that will tantalize your taste buds and transport you to the exotic world of Middle Eastern desserts! This Peach Honey and Basil Halva is not just a recipe—it's a symphony of flavors that combines the nutty richness of semolina, the golden sweetness of honey, and the unexpected, aromatic twist of fresh basil. Whether you're a seasoned chef or a curious home cook, this unique dessert promises to revolutionize your understanding of traditional sweets and leave your guests absolutely mesmerized.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Middle Eastern
Serves: 6 servings
Ingredients
- 1 cup semolina
- 4 cups water
- 1 cup honey
- 1/2 cup fresh basil, chopped
- 1/4 cup olive oil
- 1/2 teaspoon salt
Instructions
- Prepare all ingredients by measuring them precisely and having them ready before starting the cooking process.
- In a large, heavy-bottomed saucepan, heat the olive oil over medium heat until it shimmers slightly, creating a smooth cooking base.
- Add the semolina to the heated olive oil, stirring continuously to toast the semolina until it turns a light golden brown color and releases a nutty aroma, approximately 5-7 minutes.
- Slowly pour in the water, stirring constantly to prevent any lumps from forming and ensure a smooth mixture.
- Reduce the heat to low and continue stirring the semolina mixture, allowing it to gradually thicken and absorb the liquid, which should take about 10-12 minutes.
- Add the salt and stir to incorporate, which will enhance the overall flavor profile of the halva.
- Pour in the honey, mixing thoroughly to distribute it evenly throughout the semolina mixture.
- Continue cooking and stirring for an additional 5-7 minutes until the mixture becomes thick and starts to pull away from the sides of the pan.
- Remove the pan from heat and gently fold in the fresh chopped basil, allowing its aromatic oils to infuse into the warm halva.
- Transfer the halva to a serving dish or individual portion plates, smoothing the top with a spatula.
- Let the halva cool and set at room temperature for approximately 15-20 minutes, during which it will continue to firm up.
- Optional: Garnish with additional fresh basil leaves or a drizzle of honey before serving to enhance visual appeal and flavor.
- Serve at room temperature, cutting into squares or scooping into small portions, enjoying the unique combination of sweet honey, nutty semolina, and fresh basil.
Tips
- Precision is Key: Measure your ingredients exactly to ensure the perfect texture and balance of flavors.
- Toasting Technique: When toasting semolina, watch carefully and stir continuously. The goal is a light golden brown color with a nutty aroma—not burnt!
- Constant Stirring: To prevent lumps and achieve a smooth consistency, never stop stirring during the cooking process.
- Heat Management: Use low, steady heat to allow the semolina to absorb liquid and cook evenly without scorching.
- Basil Freshness: Add chopped basil at the end of cooking to preserve its vibrant flavor and aromatic oils.
- Cooling is Crucial: Allow the halva to set at room temperature, which helps it achieve the perfect consistency.
- Presentation Matters: Garnish with extra basil leaves or a honey drizzle to elevate the visual appeal and add an extra layer of flavor.
Nutrition Facts
Calories: 330kcal
Carbohydrates: 55g
Protein: 5g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 0mg
