• 1 cup olive oil
• 2 cups coarse semolina
• 3 cups sugar
• 4 cups of water
• 100 grams blanched almonds
• 2 tbspn cinnamon

METHOD
Put the oil in a large saucepan on a medium heat and when it is almost smoking hot gradually add the semolina, stirring continuously until it turns light brown. Reduce the heat, add the almonds and brown together, stirring - it is a matter of taste how brown you will let it get. In the meantime, dilute 2 cups of sugar in the water and boil for 3-4 minutes. Withdraw the semolina from the heat, and add the hot syrup while stirring. Return to a gentle heat and keep stirring until the mixture looks smooth. When almost all the moisture has been absorbed add the remaining sugar. Cover the halva with a clean tea towel and let it stand for 10 minutes to absorb moisture. Empty it into a fluted mould or a cake tin, and when cold unmould onto a platter and dust all over with cinnamon.