Semolina halva

Method

1. Start the syrup first: bring the sugar, water, cinnamon stick and lemon peel to the boil, simmer for ten minutes and keep it hot over the lowest heat.
2. In a wide, heavy-bottomed pan heat the oil and stir in the semolina.
3. Fry over a medium heat, stirring almost without stopping, for 15–20 minutes. The semolina goes from white to gold to a nutty brown, and smells of toasted bread. This is the entire flavour of the halva and it cannot be hurried.
4. Add the coarsely chopped almonds and fry for another two minutes.
5. Take the pan off the heat and stand back — hot syrup onto hot semolina spits hard. Fish out the cinnamon stick and peel and pour the syrup in gradually, stirring.
6. Return it to the lowest heat and stir until the halva has taken up all the liquid and begins to come away from the pan, about five minutes.
7. Cover the pan with a cloth and a lid and leave it 15 minutes to settle. Shape it with a spoon, or press it into a bowl and turn it out. Eat it warm or cold.