I’m quite excited to have twisted an ingredient that’s usually seen as a Greek dessert and I’ve made it into something tasty, savory and new.
Semolina flour is used to make Halva and you may also find Halva being used in Turkish desserts and even further east in India.
Let’s examine what Semolina is. Semolina is the inner, uncracked part of durum wheat. Durum wheat is used to make pasta, couscous and bulgar. Here in North America, ever hear of Cream of Wheat? That’s semolina flour!
The closest dish I’ve seen to this savory cake is rava dosa and upma, in southern India.
As I wrote yesterday, semolina behaves much like polenta: it can be used for savory and sweet dishes, incorporated into baking goods, can be eaten soft & creamy, or hardened and grilled.
Once again, using semolina as a departure from polenta might win over those who do not like corn. I like both.
What I’ve done here is to use basic ingredients to give the Halva cake some flavour and I’ve accentuated those same flavours in the warm mushroom salad.
If you enjoy grilling polenta or have some favourite grilled polenta dishes, try substituting semolina flour for those same recipes. You’ll be pleasantly surprised as I was.
Savory Halva With Warm Mushroom Salad
(for 4)
1 cup coarse semolina
2 Tbsp olive oil
3 cups chicken/vegetable stock
1 cup dry white wine
1/2 cup sliced mushrooms
2 scallions, finely chopped
1 Tbsp. unsalted butter
1/4 cup grated Parmesan
salt and pepper to taste
- Heat a pot on high heat for a few minutes. Add the oil, scallions and mushrooms and saute for a few minutes to soften. Reduce heat to medium and add your semolina and cook, stirring for 2-3 minutes until it begins to colour.
- Add your stock and wine and some and pepper and bring to a boil while stirring. Continue to stir until your semolina resembles a runny porridge.
- Add the butter, cheese and adjust seasoning with salt and pepper and take off the heat.
- Pour onto a large plate, greased cookie sheet or ramekins and let cool until set (about 20 minutes).
- Place covered in a fridge until needed for up to a week.
- Cut into desired shapes and brush your grill with oil and sear on each side for 1-2 minutes and repeat on the flip side.
- Serve warm as part of a main course, as an appetizer or first course.
Warm Mushroom Salad
(for 4)
1/2 onion, sliced
1 clove garlic, minced
1 1/2 cups of sliced mushrooms
1 Tbsp. butter
1 Tbsp. olive oil
1 tsp. fresh thyme
1 tsp. fresh chopped rosemary
1 tsp. chopped fresh sage
1/4 fortified wine (I used a tawny Port)
salt and pepper to taste
1 Tbsp. of chopped fresh parsley
1 scallion, finely chopped
- In a skillet, add your oil and butter over medium-high heat. Add your onions, mushrooms, thyme, rosemary, sage and and saute for 5-7 minutes or until the water from the mushrooms has evaporated and they’ve taken some colour.
- Add the garlic and port and simmer until the there’s almost no liquid. Adjust seasoning with salt and pepper mix in your scallions and parsley.
- Serve warm over your grilled Halva cake.
30 Responses
I’m stuffed from dinner out but I can still manage a ‘Yumm that lloks good”. Mushrooms are my favorite.
Even though it is 5 o’clock in the morning, I want some of that right now!!!!The texture of the semolina cake looks fantastic.
Even though it is 5 o’clock in the morning, I want some of that right now!!!!The texture of the semolina cake looks fantastic.
Even though it is 5 o’clock in the morning, I want some of that right now!!!!The texture of the semolina cake looks fantastic.
Even though it is 5 o’clock in the morning, I want some of that right now!!!!The texture of the semolina cake looks fantastic.
Even though it is 5 o’clock in the morning, I want some of that right now!!!!The texture of the semolina cake looks fantastic.
Even though it is 5 o’clock in the morning, I want some of that right now!!!!The texture of the semolina cake looks fantastic.
Even though it is 5 o’clock in the morning, I want some of that right now!!!!The texture of the semolina cake looks fantastic.
Even though it is 5 o’clock in the morning, I want some of that right now!!!!The texture of the semolina cake looks fantastic.
Even though it is 5 o’clock in the morning, I want some of that right now!!!!The texture of the semolina cake looks fantastic.
Thanks for the tip! I had no idea you could use semolina in place of polenta. Its a great recipe you have there…very inventive Peter. Beautiful flavours.
Oooh this looks so tasty, Peter! Lovin’ the warm mushroom salad.
Looks delicous! Your photos are great.
Very nice, Peter. In Italian is called semolino and I like it a lot. I should write about it.
I’ve used semolina before, but never like this. I never thought of preparing it like polenta. What a great idea! Love the mushroom salad too!
Alright, you’re getting into the genius area here with that recipe. I love everything about it. You always make the best food. I have to make this!
My mom used to cook some semola for us when we were kids… she used some stock to boil it… but since then I never had it again. The use you give it is different and it looks nice! Plus I love the mushrooms’ salad on top :D
There are some interesting flavours going on here. The warm mushroom salad sounds delicious in itself (how could anything containing alcohol be bad!?!).
This makes perfect sense to me Peter:D With the warm mushroom salad this would be a perfect starter dish or in my case a main meal:D
I love me some Cream of Wheat, with a ton of milk, butter and sugar and buttery toast to dip. Yours is a prefect light supper. :)
This post certainly got my attention! I just know I would love this. I could eat this anytime of the day. Thanks for this Peter. You must continue to keep your vegetarian readers happy :)
Peter, I had completely forgot that you had reviewed a Ricardo recipe. Now I added the link on my post. This dish looks really good.
wow peter! that’s quite innovative!! south indian touch, huh!:) nice:)
btw, it’d be great if you could participate in the WBB-Balanced Breakfast event I’m hosting this month!
you really are a creative foodie!
A savory dish with semolina sounds very interesting and your warm mushroom salad sounds so delicious.
Beautiful! When are you going to write a Greek cookbook?
This could be on the cover.
That looks really tasty.
Glam, mushrooms are almost meat.
Thanks Nina, I’m going to play with semolina some more.
Pete, I think you’ll like it savory.
Elly, I’ve always loved ‘shrooms.
Kalyn, I’m finding my sweet spots for photos around the house.
Simona, I look forward to reading it.
Sticky, give it a go!
Sher, take it easy now!
Nuria, will you have cheese with it too? lol
Val, it was a good starter…not enough as a main for a big boy like me.
Heather, take care of that finger, Um-K?
Lisa, I try to eat in a balnaced way.
Emi, do I have any offers?
Eres un chico muy malo!!!! :D
Whoa, fantastic idea! My Greek friends make halvah all the time, and I love the texture, but I’m just not much of a dessert eater. So I’ve been kind of jealous. :-)
I’m definitely going to try this!