Yiayia Eleni’s halva

SERVES: 25

INGREDIENTS

200g margarine

130ml olive oil

470g granulated sugar

700ml lukewarm water

300g plain (all-purpose) flour ground cloves and cinnamon,

to serve

METHOD

In a large, non-stick frying pan, melt the margarine with the olive oil over a medium heat.

In a separate bowl, mix the sugar and water until the sugar dissolves, then set aside.

Once the margarine has melted in the pan, gradually stir in the flour, increasing the heat slightly but stirring constantly so that the flour doesn’t burn. Keep stirring slowly for about 10 mins until it takes on a nice, deep biscuit tone.

Add the water and sugar solution, increasing the heat to high, and cook for 5 mins, or until it begins to thicken and bubble. Once it begins to come away easily from the pan onto your wooden spoon, the halva is ready.

Use a tablespoon to scoop the halva into small bite-size pieces and arrange on a plate or serving tray. Yiayia Eleni serves hers with a sprinkling of ground cloves and cinnamon.