Greek Semolina Cake

Classic traditional dessert of Greek cuisine, which is done by simple means and without using the oven.
Coarse semolina, sugar, dried fruits and ouzo! Sprinkled with the characteristic aroma of cinnamon.
Many of us love this dessert, because it is simple to make, and with a few readily available ingredients, we enjoy a very tasty dessert.

work: 30′

time: 30′

easy: 2/5

Ingredients (~8 servings) 200ml/ 6.8 floz ελαιόλαδο 400g/ 13.5 floz semolina, coarse 800ml/ 27 floz water 400g/ 14.1 oz sugar 1 lemon, juice & peel 2 tsp cinnamon powder 1 shot ouzo 2 pieces star anise 100g/ 3.5 oz almonds, blanched 100g/ 3.5 oz dried dates, finely chopped 100g/ 3.5 oz dried apricots, finely chopped	In large saucepan, heat the olive oil and add the semolina to saute until slightly yellow. Stir often and don't let it get very dark.	Put the almonds for 4'-5' in hot water and peel them. Add them to the saucepan and roast with the semolina.
At the same time prepare the syrup. In a medium size bowl add water, sugar, lemon juice, lemon peel, ouzo, the star anise and cinnamon. Stir gently to begin melting the sugar.	Pour the syrup mixture into the saucepan with the roasted semolina with caution because they will rise sharply.	Mix well and add the dates and apricots. Stir the mixture in the saucepan with a wooden spatula, until the halva thickens and does not stick to the walls of the saucepan.

Pour the hot halvah in the cake form, let it cool and overturn on a platter. Sprinkle with cinnamon powder and serve.

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