Semolina Halva with Cardamom and Sliced Almonds

• • 3/4 Olive oil
• • 2 Fine semolina
• • 1 Sliced almonds
• • 1 Ground cinnamon

For the Syrup

• • 2 ½ Sugar
• • 1 Lemon peel
• • 1 Star anise
• • 3-4 Cardamom pods
• • 5 Water

1. 1. Prepare the syrup: In a saucepan, combine the sugar, lemon peel, star anise, cardamom pods, and water. Boil until the sugar dissolves, and once it starts boiling, continue to boil for another 2-3 minutes. Remove the syrup from the heat and set aside.
2. 2. In a deep saucepan with a thick bottom, heat the olive oil over medium heat. Add the semolina. Toast it, stirring constantly, until it turns golden brown, releases its aromas, and achieves a deep golden-red color, which takes about 6-8 minutes.
3. 3. Towards the end, after the semolina has changed color, add the almonds and cinnamon and stir. Remove the saucepan with the semolina from the heat. Strain the syrup and remove the lemon peel, star anise, and cardamom pods. Next, very carefully and slowly, ladle the hot syrup into the semolina mixture.
4. 4. Add all the syrup and stir. Return the halva to low heat and stir until the semolina swells, gathers like a dough around the spoon, and pulls away from the sides of the saucepan.
5. 5. While the semolina halva is still hot, pour it into a mold with a hole in the center (about 22cm). Press the halva down with the back of a spatula and level it in the mold. Let it cool completely, for 4-5 hours or overnight, then invert it. If you wish, sprinkle with cinnamon before serving.