hello! i tried this recipe but it was a disaster! for some reason it wouldn't harden. i waited 2 hours, checked, and it was still lumpy. so i decided to leave it over night. This morning i woke up and it's STILL lumpy. what did i so wrong??
@MsSaidwhat hi i live in Greece and my mother in law is a Greek.I've learned from her the best recipe for this type of halva.(1 cup olive oil,2 cups fine semolina, 2 cups sugar, and 3 cups water, and of course the spices and the dried fruits or nuts)this recipes it's having too much water maybe that's why urs was so lumpy.I hope my answer will help u .
Thanks for the Great Video, this is my favorite lenten dessert :) Can you use Honey in place of Sugar ? If so what ratio ! Keep the great Greek cooking coming, glad I found GreekFoodTV ~George
It is not greek halva for god's sake, if you even check the word's origin that is arabic, and it is a popular dish in turkey and then from turkey, greek people learned it which is perfectly fine and even nice. then guess what, it became the greek halva, i'm not saying it's a turkish dish, it is actually an arabic dessert and it's a delicious one but please don't claim to be yours so easily.
OMG pakistani-northern Indians have a Sweet Semolina dish made with the same ingredients and same Name "Halwa" cooked in the same way but eat Hot - Gee is used instead from Olive oil
needless to say, your videos are very professionally done. i also made my greek friend's halvah and posted it under "how to make greek helvah" i have to change the name, it varies a bit from yours, but what i love about now is how i present it at the end. our priest wanted something special for fellowship this past 9/11 and i wanted to finish the video. i'm going to watch all your others as well.
Thank you Diane, your videos are so high quality, and i don't mean that technically but visually appealing, your stage setting, and you personally! A question on the semolina, you mention coarse, but it looks fine, where I am at it's hard to find except for the French for couscous. I imagine I need to find semolina as small grain as possible? evharisto poli!
hello! i tried this recipe but it was a disaster! for some reason it wouldn't harden. i waited 2 hours, checked, and it was still lumpy. so i decided to leave it over night. This morning i woke up and it's STILL lumpy. what did i so wrong??
MsSaidwhat 1 month ago
@MsSaidwhat hi i live in Greece and my mother in law is a Greek.I've learned from her the best recipe for this type of halva.(1 cup olive oil,2 cups fine semolina, 2 cups sugar, and 3 cups water, and of course the spices and the dried fruits or nuts)this recipes it's having too much water maybe that's why urs was so lumpy.I hope my answer will help u .
dudulus1 2 weeks ago
Thanks for the Great Video, this is my favorite lenten dessert :) Can you use Honey in place of Sugar ? If so what ratio ! Keep the great Greek cooking coming, glad I found GreekFoodTV ~George
Gkats8519 1 month ago
It is not greek halva for god's sake, if you even check the word's origin that is arabic, and it is a popular dish in turkey and then from turkey, greek people learned it which is perfectly fine and even nice. then guess what, it became the greek halva, i'm not saying it's a turkish dish, it is actually an arabic dessert and it's a delicious one but please don't claim to be yours so easily.
kokoramoni 2 months ago
@kokoramoni Mongol go hide to your cave ..You learn to talk and to breath from us..MONKEY
Nothing is turkish ..
andyrockevo 2 days ago
Looks Great!
elitept 3 months ago
can you add honey insted of suger?
alhawal1 3 months ago
OMG pakistani-northern Indians have a Sweet Semolina dish made with the same ingredients and same Name "Halwa" cooked in the same way but eat Hot - Gee is used instead from Olive oil
Umi10 5 months ago
needless to say, your videos are very professionally done. i also made my greek friend's halvah and posted it under "how to make greek helvah" i have to change the name, it varies a bit from yours, but what i love about now is how i present it at the end. our priest wanted something special for fellowship this past 9/11 and i wanted to finish the video. i'm going to watch all your others as well.
hyelady47 5 months ago
yum, must try this now!
Tinkerbird 7 months ago
Thank you Diane, your videos are so high quality, and i don't mean that technically but visually appealing, your stage setting, and you personally! A question on the semolina, you mention coarse, but it looks fine, where I am at it's hard to find except for the French for couscous. I imagine I need to find semolina as small grain as possible? evharisto poli!
dimitriosart 8 months ago