Semolina halva with almonds

Method

1. 1Heat the olive oil in a large, deep saucepan. Add the almonds, browning them lightly. Then, add the semolina, stirring constantly on medium heat. Sauté until golden. Remove the saucepan from heat. Remove the spices from the syrup and add the syrup slowly to the semolina with a ladle, stirring continuously with a wooden spoon. After adding the syrup, return the saucepan to low heat, stirring continuously until the semolina absorbs all the syrup and begins to expand. Add some cinnamon powder and stir. Remove from heat and cover the pan with a cotton tea towel for about an hour. Place the halva into a round mold or individual muffin tins, and then turn over onto a platter. Sprinkle with cinnamon powder and decorate with whole roasted almonds. Serve the halva hot or cold.
2. 2Use less sugar if you prefer it less sweet.
3. 3When mixing the syrup and semolina and raising the mixture to the boil, it can splatter, so wear a pair of gloves.
4. 4Consider adding ½ cup toasted sesame seeds, raisins or walnuts to the recipe.