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Misko/Melissa Semolina (Thick)

Misko/Melissa Semolina (Thick)


Semolina is used throughout Europe to make specialty sweets. Fine semolina is used to prepare desserts such as galaktoboureko (custard honey desserts) and ravani. Course semolina is used to prepare halva and karidopita. 

Product of Greece.


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Semolina Halva Recipe:


• 2 cups Melissa Thick Semolina

• 1 cup extra virgin olive oil

• 2 cups sugar

• ½ cup honey

• 5 cups water

• 200 g (7.05 oz) walnut kernels, roughly chopped

• 200 g (7.05 oz) pine seeds

• 200 g (7.05 oz) sultana raisins

• 1 teaspoon cinnamon

• ½ teaspoon ground cloves

• 1 lemon peel


To make the syrup, bring water to a boil, add the sugar, the honey and the spices and let boil for 2-3’. Heat oil in a large pot. Pour the semolina little-by-little in, constantly stirring with a wooden ladle. Add the walnut kernels and the pine seeds and continue stirring to prevent the mixture from burning. When the semolina gets golden brown, take the pot off the heat and add the raisins. Add the syrup and boil it until it is absorbed. Stir and cover with a towel for 5’. Put the halvah in a large baking pan or in individual baking pans. Turn the pan upside down on a platter, sprinkle with sugar and cinnamon and serve.