Post by Amani on Jun 11, 2008 10:36:34 GMT -5
Semolina & Pine Nut Halvah with Vanilla Ice Cream
by Cenk Sonmezsoy
Halvah can be made three days ahead and refrigerated (warm it in a skillet before serving). Leftover halvah can be stored for up to three days in the refrigerator.
6 tablespoons unsalted butter
2 tablespoons canola oil
1 1/3 cups fine semolina
1 can (14 ounces) sweetened condensed milk
1 1/4 cups boiling water
1/4 cup toasted pine nuts + more to garnish
Vanilla or pistachio ice cream, for serving
Finely chopped pistachios
Melt butter with oil in a 12-inch nonstick skillet over moderate heat. Add semolina and stir constantly until the semolina is the color of graham cracker crumbs, about 15 minutes.
Meanwhile, in a small saucepan, whisk together condensed milk and boiling water. Bring just to a simmer, then keep hot over low heat.
Slowly add the hot milk to the skillet with the toasted semolina. (Be careful: It will splatter.) Stir well, then cover and cook over low heat for 15 minutes, stirring every 5 minutes.
Remove the skillet from the heat. Place a couple of paper towels over the halvah to absorb moisture, then top with the lid. Let steam for 15-20 minutes.
Stir pine nuts into the halvah. Put about 1/2 cup warm halvah into each of four to six bowls. Top with a scoop of ice cream. Garnish with pine nuts and pistachios.
Makes 5 cups.
Per 1/2 cup serving: 295 calories, 6 g protein, 35 g carbohydrate, 15 g fat (7 g saturated), 32 mg cholesterol, 52 mg sodium, 1 g fiber.
by Cenk Sonmezsoy
Halvah can be made three days ahead and refrigerated (warm it in a skillet before serving). Leftover halvah can be stored for up to three days in the refrigerator.
6 tablespoons unsalted butter
2 tablespoons canola oil
1 1/3 cups fine semolina
1 can (14 ounces) sweetened condensed milk
1 1/4 cups boiling water
1/4 cup toasted pine nuts + more to garnish
Vanilla or pistachio ice cream, for serving
Finely chopped pistachios
Melt butter with oil in a 12-inch nonstick skillet over moderate heat. Add semolina and stir constantly until the semolina is the color of graham cracker crumbs, about 15 minutes.
Meanwhile, in a small saucepan, whisk together condensed milk and boiling water. Bring just to a simmer, then keep hot over low heat.
Slowly add the hot milk to the skillet with the toasted semolina. (Be careful: It will splatter.) Stir well, then cover and cook over low heat for 15 minutes, stirring every 5 minutes.
Remove the skillet from the heat. Place a couple of paper towels over the halvah to absorb moisture, then top with the lid. Let steam for 15-20 minutes.
Stir pine nuts into the halvah. Put about 1/2 cup warm halvah into each of four to six bowls. Top with a scoop of ice cream. Garnish with pine nuts and pistachios.
Makes 5 cups.
Per 1/2 cup serving: 295 calories, 6 g protein, 35 g carbohydrate, 15 g fat (7 g saturated), 32 mg cholesterol, 52 mg sodium, 1 g fiber.
