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Orange Semolina Halva – Χαλβάς Πορτοκάλι

March 21, 2017 · by: Athina 6 Comments

Orange Semolina Halva | Kicking Back the PebblesOrange Semolina Halva: An out-of-the-ordinary, refreshing, and zesty halva, completely oil-free! It’s a perfect spring dessert but I can also see it paired with iced pink lemonade, in a scorching summer afternoon. (Scroll further down for the recipe in English.)


Έχω τελευταία καταλήξει πως ο καλύτερος σιμιγδαλένιος χαλβάς γίνεται χωρίς βούτυρο ή λάδι – ορίστε, το ’πα, και βλέπω τους φίλους του «σαπούν» να με στραβοκοιτάζουν. Όπως και να έχει, τον συγκεκριμένο πρέπει να τον δοκιμάσετε. Απίστευτα αρωματικός και δροσερός, είναι το τέλειο ανοιξιάτικο γλυκάκι!

Print Recipe
Χαλβάς Πορτοκάλι χωρίς λάδι!
Orange Semolina Halva | Kicking Back the Pebbles
Prep Time 3 λεπτά
Cook Time 12 λεπτά
Servings
μπολ
Ingredients
  • 1 φλυτζάνι αμύγδαλο φιλέ
  • 1 1/2 λίτρο νερό (1500 ml)
  • 200 ml χυμό πορτοκάλι (συνήθως 3 μέτρια πορτοκάλια)
  • 2 φλυτζάνια ζάχαρη (500 γρ)
  • 1 φλυτζάνι σιμιγδάλι χοντρό (250 γρ)
  • 1/2 φλυτζάνι καρύδα τριμμένη, γνωστή και ως «ινδοκάρυδο» (125 γρ)
  • 3 κουταλιές της σούπας ξύσμα πορτοκαλιού
  • 1/4 κουταλάκι του γλυκού φυσική βανίλια σκόνη
Prep Time 3 λεπτά
Cook Time 12 λεπτά
Servings
μπολ
Ingredients
  • 1 φλυτζάνι αμύγδαλο φιλέ
  • 1 1/2 λίτρο νερό (1500 ml)
  • 200 ml χυμό πορτοκάλι (συνήθως 3 μέτρια πορτοκάλια)
  • 2 φλυτζάνια ζάχαρη (500 γρ)
  • 1 φλυτζάνι σιμιγδάλι χοντρό (250 γρ)
  • 1/2 φλυτζάνι καρύδα τριμμένη, γνωστή και ως «ινδοκάρυδο» (125 γρ)
  • 3 κουταλιές της σούπας ξύσμα πορτοκαλιού
  • 1/4 κουταλάκι του γλυκού φυσική βανίλια σκόνη
Orange Semolina Halva | Kicking Back the Pebbles
Instructions
  1. Καβουρδίζουμε τα αμύγδαλα φιλέ μέχρι να πάρουν χρώμα (στο φούρνο για 3-4 λεπτά στους 180 °C ή σε τηγάνι για 2-3 λεπτά σε μέτρια θερμοκρασία) και τα αφήνουμε να κρυώσουν.
  2. Βάζουμε όλα τα υπόλοιπα υλικά σε μια ψηλή κατσαρόλα και βράζουμε σε μέτρια φωτιά ανακατεύοντας συνεχώς.
  3. Όταν το μείγμα αρχίσει να πήζει και να κάνει φουσκάλες στην επιφάνεια (χρειάζεται γύρω στα 12 λεπτά), αποσύρουμε από τη φωτιά.
  4. Προσθέτουμε το καβουρδισμένο αμύγδαλο και ανακατεύουμε ελαφρά.
  5. Μοιράζουμε σε μπολ ή αντικολλητικά φορμάκια και αφήνουμε να κρυώσουν.
Recipe Notes

Τη φυσική σκόνη βανίλιας θα τη βρείτε στα καταστήματα με βιολογικά προϊόντα. Μπορείτε να την αντικαταστήσετε με 1 κουταλάκι του γλυκού εκχύλισμα βανίλιας ή 2 βανιλίνες.

Να έχετε υπόψιν ότι ο συγκεκριμένος χαλβάς χυλώνει αλλά δεν πήζει πάρα πολύ στην κατσαρόλα. Θα «σφίξει» καθώς κρυώνει αλλά και αφού μπει στο ψυγείο, όπου και διατηρείται.

Αφήστε τον αρχικά να κρυώσει σε θερμοκρασία δωματίου και βάλτε στο ψυγείο για τουλάχιστον 2 ώρες πριν σερβίρετε. Μπορείτε να πασπαλίσετε με επιπλέον τριμμένη καρύδα.


Συνταγή προσαρμοσμένη από το μπλογκ Μα... γυρεύοντας με την Αλεξάνδρα

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Print Recipe
Orange Halva
Oil-free, refreshing & zesty halva!
Orange Semolina Halva | Kicking Back the Pebbles
Course Dessert
Cuisine Greek
Prep Time 3 minutes
Cook Time 12 minutes
Servings
bowls
Ingredients
  • 1 cup almond flakes
  • 1500 ml water (50.7 Fl.oz)
  • 200 ml orange juice (3 medium oranges) (6.8 Fl.oz)
  • 2 cups sugar (500 g/1.1 lb)
  • 1 cup coarsely-ground durum-wheat semolina (250 g/0.55 lb)
  • 1/2 cup shredded coconut (125 g/0.28 lb)
  • 3 tbsp orange zest
  • 1/4 tsp pure vanilla powder
Course Dessert
Cuisine Greek
Prep Time 3 minutes
Cook Time 12 minutes
Servings
bowls
Ingredients
  • 1 cup almond flakes
  • 1500 ml water (50.7 Fl.oz)
  • 200 ml orange juice (3 medium oranges) (6.8 Fl.oz)
  • 2 cups sugar (500 g/1.1 lb)
  • 1 cup coarsely-ground durum-wheat semolina (250 g/0.55 lb)
  • 1/2 cup shredded coconut (125 g/0.28 lb)
  • 3 tbsp orange zest
  • 1/4 tsp pure vanilla powder
Orange Semolina Halva | Kicking Back the Pebbles
Instructions
  1. Toast almond flakes until golden and set aside to cool.
  2. Place everything else in a tall pot and boil on medium heat for 10-12 minutes.
  3. Halva is ready when it starts to thicken, bubble up, and have a porridge-like consistency. Remove pot from heat.
  4. Add almond flakes and stir in gently.
  5. Pour halva into serving bowls or non-stick moulds and let cool completely before placing in the fridge.
  6. Refrigerate for at least 2 hours before serving. You can sprinkle extra shredded coconut on top before you dig in!
Recipe Notes

You can toast the almond flakes in the oven for 3-4 minutes at 350 °F/180 °C, or on your cooktop for 2-3 minutes on medium heat.


Recipe adapted from magyreuontas.blogspot.gr

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Τα μίνι φορμάκια (για κέικ) είναι της ERNESTO® από τα Lidl

Mini Fluted Cake Moulds | ERNESTO® Lidl

The mini fluted (cake) moulds are by ERNESTO® from Lidl Hellas

*images by Athina D. Pantazatou for Kicking Back the Pebbles

Category: Recipes, The tweaked Greek 6 Comments

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Comments

  1. Sweet Applepie says

    March 22, 2017 at 20:53

    Χαχα, λόγω της υφής ήμουν πάντα υπέρ του χαλβά που γίνεται και με αλεύρι. Θα δοκιμάσω όμως αυτή την εκδοχή και θα σου πω εντυπώσεις. Το πορτοκάλι πάντα με τραβάει στις συνταγές. Είναι δεδομένο οτι από γεύση θα σκίζει!

    Reply
    • Athina says

      March 22, 2017 at 21:01

      Είναι πάρα πολύ ωραίος χαλβάς, δεν το πιστεύω ότι δεν τον είχα υπόψη μέχρι τώρα… έχω κολλήσει for life, άσε! 😛

      Reply
  2. artandkitchen says

    March 21, 2017 at 19:52

    Great job Athina! Your photos look so beautiful! I love the way you presented it. I was used to seeing Greek halvas served in square pieces, but this looks much better and attractive. I can imagine how good it is, prepared with the great Greek oranges!

    Reply
    • Athina says

      March 21, 2017 at 20:25

      Thank you Adriana!! Yes, the oranges were very aromatic and yummy! Hmmm, I assume you are referring to the tahini halva. The store-bought kind comes in large square “loaves” that’s why you see it cut like that (one does not really have a choice, hehe).

      Reply
      • artandkitchen says

        March 21, 2017 at 20:51

        🙂 In restaurants in Crete the halva served after a meal is semolina halva spiced with cinnamon. They pour the mixture in a big mold and they cut out squares. I imagine that at home they use more fancy molds… like you!

        Reply
        • Athina says

          March 21, 2017 at 20:58

          Ooh, I see! Yes, at home you can get more fancy I guess. Cake moulds are commonly used (even the large ones, and then you cut out the pieces just like you would from a cake), or any kind of serving bowl.

          Reply

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A stalwart bookworm ever since I can remember myself. I studied English & American Literature and became an EFL/ESOL Teacher. I successfully(!) combined teaching and working as an executive secretary, in a big advertising company and a law firm, for several years. I'm a freelance writer, line editor, and blogger as of lately. Also, a bit ironic by nature but, all in all, quite easy-going. Partner to 1 & mother to 2 cats. I once tried to give up coffee and then swore to never make that mistake again... Read More…

kickingbackthepebbles

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I've kept you posted daily, leaving the links to the recipes of my partners in crime below and today is no exception. Copy & paste the link below to Krystina's final weekly post where you can find a roundup of the entire Superfood Week and today's recipe by Foodie and Wine Lover—a direct link will also be available for a while @ my linktr.ee (follow the link in bio). I hope you've enjoyed this as much as I did. Thanks for following along! 😊
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Pear & Blue Cheese Salad 🥗 by @foodieandwinelover @ https://kouzounaskitchen.com/2020/11/15/november-superfood-week-day-7/
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Day 6 of Kouzounas Kitchen's November Superfood We Day 6 of Kouzounas Kitchen's November Superfood Week. (Take a peek at Monday's post for more deets.)
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I'm keeping you posted daily, leaving the links to the recipes of my partners in crime below (copy & paste), but direct links will also be available for a while @ my linktr.ee (follow the link in bio). Dig in!
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Roasted Pumpkin With Pomegranate and Cream of Feta 🥘 by @eatyourselfgreek @ https://kouzounaskitchen.com/2020/11/14/november-superfood-week-day-6/
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➡️➡️ Find the entire @kouzounaskitchen November Superfood Week @ https://kouzounaskitchen.com/
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Day 5 of Kouzounas Kitchen's November Superfood We Day 5 of Kouzounas Kitchen's November Superfood Week. (Take a peek at Monday's post for more deets.)
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I'm keeping you posted daily, leaving the links to the recipes of my partners in crime below (copy & paste), but direct links will also be available for a while @ my linktr.ee (follow the link in bio). Dig in!
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Roasted Delicata Squash With Arugula and Aronia Berries 🥗  by Sweet Greek  @ https://kouzounaskitchen.com/2020/11/13/november-superfood-week-day-5/
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➡️➡️ Find the entire @kouzounaskitchen November Superfood Week @ https://kouzounaskitchen.com/
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Day 3 of Kouzounas Kitchen's November Superfood We Day 3 of Kouzounas Kitchen's November Superfood Week—take a peek at my post from two days ago for more deets! 
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You can find the links to the recipes of my partners in crime below (copy & paste), but direct links will also be available for a while @ my linktr.ee (follow the link in bio). As most of the world is in lockdown mode again, I hope we inspire everyone to nourish their bodies and souls. May the warmth and vibrant hustle of our kitchens spread positive vibes, some comfort, and cheer. Dig in! 
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Carrot, Ginger, and Apple Smoothie🧋& Beet Soup 🥣 by @kouzounaskitchen @ https://kouzounaskitchen.com/2020/11/11/november-superfood-week-day-3/
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Day 2 of Kouzounas Kitchen's November Superfood We Day 2 of Kouzounas Kitchen's November Superfood Week—take a peek at my previous post for more deets! 
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I'll be keeping you posted daily, leaving the links to the recipes of my partners in crime below (copy & paste), but direct links will also be available for a while @ my linktr.ee (follow the link in bio). As most of the world is in lockdown mode again, I hope we inspire everyone to nourish their bodies and souls. May the warmth and vibrant hustle of our kitchens spread positive vibes, some comfort, and cheer. Dig in! 
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Fasolada, Greek White Bean Soup 🥣 & Briam, Greek Style Mixed Oven-Roasted Vegetables 🥘 by Cook Like a Greek @ https://kouzounaskitchen.com/2020/11/10/november-superfood-week-day-2/
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When it comes to superfood antics, some like kale, When it comes to superfood antics, some like kale, pomegranate, green or matcha teas, nuts, and berries, usually get all of the glory. And yet, more research is uncovering the age-defying, disease-fighting, fat-blasting super-powers of commoner foods you've been likely overlooking. Leeks, carrots, beets, chickpeas, beans, squash, pears (to name but a few) are cheap, quick to prep, unexpectedly tasty, and most are probably already in your kitchen. To make it even easier for you to tap into their head-to-toe benefits, @kouzounaskitchen is hosting a superfood week get-together of foodies (myself included), featuring recipes packed with a wide array of the aforementioned age-erasers! 
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I'll be keeping you posted daily, leaving the links to the recipes of my partners in crime below (copy & paste), but direct links will also be available for a while @ my linktr.ee (follow the link in bio). As most of the world is in lockdown mode again, I hope we inspire everyone to nourish their bodies and souls. May the warmth and vibrant hustle of our kitchens spread positive vibes, some comfort, and cheer. Dig in! 
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Mediterranean Roasted-Chickpea Salad 🥗 & Leek, Vegetable & Feta Cheese Puff Pastry Pie 🥧 by Foodzesty @ https://kouzounaskitchen.com/2020/11/09/november-superfood-week/
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— Lucy Maud Montgomery, 𝐴𝑛𝑛𝑒 𝑜𝑓 𝐺𝑟𝑒𝑒𝑛 𝐺𝑎𝑏𝑙𝑒𝑠
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➡️➡️ Designer Blogs resources:
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2021 Life Planner (2 colors, 4 sizes) @ https://www.designerblogs.com/2021-my-life-planner/
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Free October wallpaper @ https://www.designerblogs.com/free-october-wallpaper-2020/
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Halloween freebies @ https://www.designerblogs.com/category/seasonal/halloween/
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