A more exotic version of the traditional Greek halva
Servings: 1 round loaf Preparation time: 5m Cooks in: 15m Ready in: 30m
For the halva
75g. shredded coconut
400g. fine semolina flour
300g. seed oil
Zest of one lemon
For the syrup
500g. granulated sugar
First prepare the syrup by boiling water and sugar for 3 minutes. Keep stirring until the sugar dissolves in water. Leave aside to cool.
In a large saucepan put the seed oil and the semolina flour and cook at medium heat.
With a wooden spoon, start stirring constantly until light brown.
Gradually add the syrup and keep stirring with caution, because the mixture will bubble. Add the lemon zest and the shredded coconut. When the mixture becomes homogeneous and starts to unstick from the walls of the saucepan, remove the halva from heat and let it stand briefly.
Transfer the mixture into a tin and let it cool. Remove it from the tin just before serving, and sprinkle with a little extra coconut.