Traditional greek semolina halvas

• 240 ml coarse semolina
• 120 ml extra virgin olive oil
• 350 ml granulated sugar
• 710 ml water
• 1 cinnamon stick
• 2-3 whole cloves
• Ground cinnamon for dusting
• Zest of 1 lemon or orange

1. In a medium saucepan, combine water, sugar, cinnamon stick, and cloves. Bring to a boil and simmer for 5 minutes until sugar is fully dissolved, then remove from heat.
2. In a large, deep pot, heat the olive oil over medium heat. Add the semolina and stir constantly with a wooden spoon for 5-10 minutes until it turns a light golden color and smells toasted.
3. Carefully and slowly pour the hot syrup into the toasted semolina pot (it will bubble and steam intensely).
4. Stir continuously over low-medium heat until the mixture thickens and pulls away from the sides of the pot.
5. Remove the cinnamon stick and cloves. Stir in the citrus zest.
6. Cover the pot with a clean towel and lid for 10 minutes to allow the moisture to distribute evenly.
7. Scoop into individual bowls or press into a large mold. Serve warm or at room temperature dusted with ground cinnamon.

Serve warm or at room temperature with a generous dusting of ground cinnamon. It pairs excellently with a small glass of Greek coffee or a scoop of vanilla ice cream.