• 2/3 cup (90g) coarsely chopped Aleppo pistachios
• 2 1/2 cups (450g) semolina
• 1/3 cup (100g) rose syrup
• 4-5 tablespoons rosewater (optional)
METHOD
1. Take a metal bundt cake pan, fill it with water, and then invert it to drain. This will help the halva release easily when unmolding.
In a saucepan, combine the water, soumada, and sugar. Place it over heat and bring to a boil, stirring occasionally until the sugar dissolves.
2. Add the Aleppo pistachios, rose syrup, and gradually add the semolina. Stir until it boils. Add the rosewater, if using. Then, stir for only 1 minute, no more. Pour the halva mixture into the prepared mold and let it cool completely before inverting it.
3. Add the Aleppo pistachios, rose syrup, and gradually add the semolina. Stir until it boils. Add the rosewater, if using. Then, stir for only 1 minute, no more. Pour the halva mixture into the prepared mold and let it cool completely before inverting it.
