Halvah

Grrrrrgh!
Course : Greek
From: HungryMonster.com
Serves: 12
 

Ingredients:

3 cups water
2 cups granulated sugar
1 piece cinnamon stick
3 whole cloves
1 medium lemon -- (peel only)
1/2 cup butter
1 cup coarse semolina or farina
4 tablespoons pine nuts
2 tablespoons blanched -- chopped almonds
3 tablespoons whole blanched almonds
 

Preparation:

Combine the water, sugar, cinnamon stick, cloves, and lemon peel (or 1 tablespoon lemon juice) in a heavy saucepan and bring to a boil. Boil for 10 minutes, then cool. Meanwhile, slowly melt the butter in a heavy saucepan, and cook for several minutes, without browning. Stirring constantly with a wooden spoon, slowly add the semolina or farina. Cook over low heat until the mixture turns a golden chestnut color; do not brown. Add 2 tablespoons of the pine nuts and chopped almonds and continue cooking 1 more minute. Remove cinnamon stick, cloves, and peel from the cooled syrup. Gradually add the syrup to the semolina mixture, stirring with a long-handled wooden spoon; the mixture will bubble furiously. Cook over the lowest possible heat until the syrup has been absorbed and the mixture thickens. Remove from the heat and drape with a clean towel for 10 minutes. Turn into a mold, spreading with a knife or a spatula. Cool, then reverse onto a serving platter, sprinkle with cinnamon, and garnish decoratively with the remaining pine nuts and the whole almonds. Cut into small, diamond-shaped pieces.