Kannelbullar, Swedish cinnamon buns

 Nordic baking session, part 1

cinnamon rolls

So here is a pastry that goes by many names: a cinnamon bun, a snail or a roll. No matter what you call this pastry, the Swedish cinnamon bun is truly delicious and super worth the effort to make at home. Why a Swedish pastry on a Greek food blog? Apart from the fact that I love cinnamon & cardamom, I have friends from up North visiting and we indulged in a Nordic Christmassy Bake off; it didn’t involve melomakarona this time. Continue reading Facebooktwitterpinterestinstagramby feather

Rice pudding

rice pudding @eatyourselfgreek  

 There is hardly a nation in the world without rice pudding. From Far East to Far west, this little pudding has gained everybody’s attention and affection. As old as rice and as simple as milk, rice pudding has been a staple of Greek home cooking too, joining the Middle-Eastern league for flavourfull filling snacks. Either as breakfast or actually dessert, I love it cold and with lots of cinnamon. Continue reading Facebooktwitterpinterestinstagramby feather

Semolina halva

Another taste us Greeks have adopted from the orient, halva is known throughout the Balkans, North Africa, India, Pakistan, Afghanistan and of course the Levant where it originated. Halva is a dessert rich in history, rooted in the medieval Arab world and tinged with a Persian influence. Perfect with tea or coffee, halva has seen many a glorious day. It used to be served to high-ranking Ottomans during their ostentatious banquets, usually with tea, pickles and other delicacies; what a delicious tea service that must have been!

There are innumerable variations of this dessert, you can add pine nuts, almonds, pistachios, raisins, dates, chocolate, butter instead of oil, lentils and carrots, rosewater or orange syrup, honey, spice it up with a little cinnamon, or cardamom, or even crocus. In Greece we categorise the different halvas into three main types: cheese, flour, or seed-based. The most common homemade halva is flour-based, with semolina flour. It is a very traditional dessert, eaten to celebrate life and death, and used to be served on Christmas and New Year’s Day. Halva is still popularly associated with lent, yet doesn’t garner the popularity it once had. Nowadays it is pretty much a grandmother dessert, but to me, halva is an extra-special comfort food.

Halva also makes a great breakfast as it’s very nutritious, do be careful if you are on a diet though. The best thing about halva, except for its sweetness, is that it’s dead easy to make. All you need is the 1-2-3-4 method, making this perhaps the easiest recipe to remember.

  • 1 cup olive oil
  • 2 cups semolina
  • 3 cups sugar, (here I cheat, I use 2 and a bit as it can be too sweet)
  • 4 cups water
  • a Cinnamon stick
  • 2-3 Cloves
  • Orange or lemon peel
  • Almonds or pine nuts


For this recipe you start from the bottom, 3&4, to make a light syrup. Dissolve the sugar in water and let it boil for 5 minutes. Also, add the cinnamon stick, cloves and orange or lemon peel to impart their aroma to the syrup. syrup

Now steps 1 & 2. Use the deepest pot you have to heat your olive oil (a little) and add the semolina flour. Be very careful, if it is very hot it will turn into a little volcano erupting on your hob. Keep on stirring with a wooden spoon for about 6 minutes until browned. You are ready for the nuts, add almonds or pine nuts (or both) to the browned semolina and let them brown a little as well.

semolina flour browning


Now everything is ready to combine. Take the pot off the hob and use a ladle to pour on your syrup, one ladleful at a time. It should look like this.

halva - almost there

Place the halva back on the hob and keep on stirring until the mix no longer sticks to the pot. Spoon out portions into your choice of receptacle, to shape each serving, and let it cool down.

crumbly and ready to form

Perfectly enjoyed with coffee!

halva with coffeeFacebooktwitterpinterestinstagramby feather