44 Traditional dishes of Cyprus INGREDIENTS • 850 ml water • 250 g sugar (½ cup) • 250 g semolina • 100 ml sunflower oil • 100 g blanched almonds • 1 tsp ground mastic • 3 Tbsp rose water or ½ tsp vanilla extract • Ground cinnamon (optional, for decoration) METHOD 1. In saucepan heat the oil and sauté the almonds until golden brown. 2. In another saucepan, combine the water and sugar over medium heat. Stir until the sugar dissolves. 3. Add the semolina, ground mastic. Add sautéed almonds, keeping a few for decoration, and the rose water or vanilla. Stir continuously. 4. Cook until the mixture thickens and becomes firm (10–12 minutes). 5. Pour into a lightly wet mould and allow to cool until set. 6. Unmould and decorate with blanched almonds. Optionally, sprinkle with ground cinnamon. Tips • Best served at room temperature. • You can substitute almonds with pine nuts, walnuts, or pistachios for variation. • For a stronger aroma, use citrus blossom water instead of rose water. H a l v á s VEGAN
RkJQdWJsaXNoZXIy MTUzMzM1NQ==