Moroccan · Dessert
Moroccan Semolina Halva with Argan
A warm, spoonable semolina halva toasted in butter and argan oil until deeply nutty, then simmered with a cinnamon-and-orange-blossom syrup and studded with almonds. Rich, fragrant and comforting, it's a homely pudding served warm in the cooler months.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Serves
- 6
- Level
- Easy
Ingredients
- 200 g coarse semolina
- 60 g butter
- 2 tbsp culinary argan oil
- 60 g almonds, chopped
- 600 ml water
- 150 g sugar
- 1 cinnamon stick
- 1 tbsp orange-flower water
- Pinch of salt
Method
- 1
Make syrup
Simmer the water, sugar and cinnamon stick for 5 minutes, then stir in the orange-flower water and keep warm.
- 2
Toast semolina
Toast the semolina in the butter and argan oil over medium heat, stirring, until golden and nutty.
- 3
Add almonds
Stir in the almonds and toast a minute more.
- 4
Combine
Carefully pour in the warm syrup (it will steam and bubble) and stir constantly.
- 5
Cook
Cook, stirring, until the semolina drinks up the syrup and thickens to a soft halva.
- 6
Rest and serve
Cover and rest 5 minutes, then serve warm in bowls.
Chef's tips
- Toast the semolina patiently for the signature nutty flavour.
- Add the hot syrup carefully — it splutters when it hits the hot semolina.
- Culinary argan oil adds a toasty depth; extra butter works if you don't have it.
Frequently asked questions
Coarse or fine semolina?
Coarse semolina gives the classic grainy, spoonable halva texture. Fine semolina makes a smoother, denser result.
Can I mould it?
Yes — press the hot halva into a mould or bowl and turn it out once set for a firmer, sliceable version.