This recipe is very special!
Some like it with pine nuts, others prefer it with cheese; some like it with almonds, others prefer to cook it with water and yet some cook it with milk instead. Everyone has a point, actually. Doesn?t matter how you cook it, the important thing is to try. We enjoy every recipe available but the one with pistachio ? especially if the pistachio is from Antep- deserves a special place.
Be it from Antep or Damascus, as far as I'm concerned, this nut is the king of all nuts!!!
- 2 glasses of sugar (420-440gr.)
- 3 glasses of water
- 2 glasses of semolina (400-450 gr.)
- 200 gr butter
- 2 glasses of powdered/thinly crushed pistachio
Boil the water and sugar in a pan. Remove from the heat when slightly thickens, leave aside.
In another pan, melt the butter and add the semolina, stirring constantly. When it starts to release its fumes, it means it's ready.
The important thing to watch for here is not to let the semolina brown. The color should turn a little golden, but never brown. When this stage is reached, pour the sherbet (the water and sugar you boiled) on the semolina in the pan. Turn down the heat, stir a couple of times and put the lid on the pan. (you may want to use a glass lid).
As soon as the semolina absorbs the sherbet, add 2 glasses of pistachio to the halvah, mix well and leave it to rest.