Semolina halva made with grape molasses (petimezi in Greek), filled with walnuts and topped with sesame seeds. The syrup is prepared with grape juice as well, enhancing the deep, complex flavor of this halva. A perfect lenten and vegan dessert.
I’m excited to share this recipe. Growing up Greek, my family used petimezi (peh-tee-MEH-zee) — a concentrated grape must syrup — in many traditional treats. Petimezi is essentially reduced grape juice and may be one of the oldest natural sweeteners. Its unique aroma and subtle caramel notes add a wonderful depth. My parents often used it for moustokouloura (grape-must cookies), and here it transforms a classic semolina halva into something special.
I enjoy experimenting with halva. Once you learn the basic method, you can vary nuts, seeds and syrups to create new versions. This recipe draws inspiration from moustalevria, a dense grape-must pudding commonly topped with walnuts and sesame seeds, so I incorporate those elements into the halva for a familiar, comforting finish.
Why I love this recipe
This halva balances flavors thoughtfully: a blend of olive oil and neutral vegetable oil lets the grape notes shine while still providing richness. The syrup includes grape juice and the halva itself benefits from petimezi, resulting in a layered, aromatic dessert.
It’s stovetop, not baked, and can be made ahead. Everything cooks in one pot, so you don’t need to heat the oven—perfect for warm days or when you want a straightforward, make-ahead sweet.
Key ingredients
Grape juice – used with water as the base for the syrup.
Sugar – white granulated sugar provides sweetness without altering the halva’s flavor profile.
Olive oil – Greek olive oil brings aroma and depth.
Vegetable oil – a mild oil that tempers the olive oil so grape flavors remain prominent.
Coarse semolina – durum wheat semolina has a slightly coarse texture and pale yellow color, ideal for halva.
Cinnamon sticks – used for a clean cinnamon note without coloring the syrup.
Petimezi – grape molasses made from reduced grape must; it’s thick, dark and fragrant, with a sweet, slightly caramel finish.
Walnuts – coarsely chopped and stirred into the halva for texture and flavor.
Sesame seeds – used to line the mold so they appear on top when the halva is unmolded.
How to make it
Preparation
Prepare the pan
Lightly spray a bundt pan with cooking spray and sprinkle the bottom with sesame seeds. Set aside.
Instructions
Step 1
In a small pot bring 3 cups water, 3 cups grape juice, 1/2 cup sugar and 2 cinnamon sticks to a boil. Stir until the sugar dissolves, then remove from heat and set aside.
Step 2
In a large pot combine 1/2 cup vegetable oil, 1/2 cup olive oil and 2 cups coarse semolina. Cook over medium heat, stirring constantly so the semolina doesn’t burn. Continue until it turns light brown and smells toasty.
Step 3
Add 1 cup chopped walnuts and cook another minute with the semolina. Remove the pot from the heat but leave the burner on.
Step 4
Carefully add the syrup a ladle at a time to the toasted semolina. Expect bubbling and some splatter at first; add the liquid slowly until all is incorporated.
Step 5
Lower the heat to medium-low and cook, stirring constantly, until the semolina thickens. You’ll notice it pulling away from the pan bottom and coming back together as it sets.
Step 6
Remove from heat and stir in 1/2 cup petimezi (grape syrup/molasses) until fully blended.
Step 7
Transfer the cooked mixture into the prepared bundt pan, pressing down periodically with the back of a spoon so the halva takes the mold’s shape—important for intricate molds.
Step 8
Let the halva cool slightly, then refrigerate until completely set.
Recipe variations
Swap pecans for walnuts or omit nuts entirely for a nut-free version. You may use only olive oil or only vegetable oil if desired; the flavor will change but the halva will still be delicious.
How to serve
To serve, invert the mold onto a platter—the halva should release cleanly. Optionally drizzle extra petimezi over the top and sprinkle with additional chopped walnuts.
How to store
Store in the refrigerator for up to one week.
Cooking tips
Use a combination of vegetable oil and olive oil
Combining a mild vegetable oil with flavorful olive oil keeps the halva rich while allowing the grape juice and petimezi to stand out.
Use a decorative mold
Any container will work, but a decorative bundt or silicone mold showcases the halva nicely and unmolds easily compared with baked cakes.
Be cautious when adding the syrup
Adding hot syrup to toasted semolina causes vigorous bubbling. Remove the pot from direct heat and add the liquid in small amounts until bubbling subsides, especially while working with children or pets nearby.
Sweetness adjustments
This recipe is lightly sweet to highlight the grape flavors. If you prefer a sweeter halva, increase the sugar by 1/4 to 1/2 cup.
Frequently asked questions
What is petimezi?
Petimezi is a dark, sweet grape syrup made by reducing grape juice or must. Its flavor depends on the grapes used but generally carries a concentrated, slightly caramelized sweetness. In Greece, grape juice is often boiled down until it reduces significantly, producing a thick, flavorful syrup.
Substitutes for petimezi
Nothing replicates petimezi exactly. If you can’t find it, dark corn syrup, molasses or maple syrup can be used, but the final flavor will differ from the traditional profile.
Nut substitutions
If you need an alternative to walnuts, use 1 cup raisins to keep a complementary fruit note, or choose other nuts such as pecans.
What is semolina?
Semolina is a coarse flour made from durum wheat. It is coarser and typically darker than all-purpose flour, with higher protein content, and is commonly used in pasta, puddings and halva. In some regions it’s also referred to as farina.
Related recipes
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Semolina halva with petimezi
Equipment
-
Cake mould
Ingredients
- 3 cups grape juice
- 3 cups water
- ½ cup sugar
- 2 cinnamon sticks
- 2 cups thick or coarse semolina
- ½ cup vegetable oil
- ½ cup olive oil
- 1 cup coarsely chopped walnuts
- ½ cup petimezi (grape syrup / molasses)
- 1–2 tbsp sesame seeds
- Cooking spray for the bundt pan
Instructions
- Bring 3 cups water, 3 cups grape juice, ½ cup sugar and 2 cinnamon sticks to a boil in a small pot. Stir until the sugar dissolves, then remove from heat and set aside.
- Prepare the bundt pan by spraying lightly with cooking spray and sprinkling the bottom with 1–2 tablespoons sesame seeds. Set aside.
- In a large pot combine 2 cups semolina, ½ cup vegetable oil and ½ cup olive oil. Cook over medium heat, stirring constantly, until the semolina is light brown and fragrant.
- Add 1 cup chopped walnuts and cook one more minute. Remove from heat but leave the burner on.
- Carefully add the hot syrup to the toasted semolina a ladle at a time, allowing bubbling to settle between additions. Continue until all syrup is added.
- Lower heat to medium-low and stir constantly until the semolina thickens and pulls away from the bottom of the pot.
- Remove from heat and stir in ½ cup petimezi until fully incorporated.
- Transfer the mixture to the prepared bundt pan, pressing down with the back of a spoon so the halva takes the mold’s shape. Cool slightly, then refrigerate until fully set.
- Invert the mold onto a serving platter. Optionally drizzle with extra petimezi and sprinkle chopped walnuts before serving. Enjoy!
Nutrition
| Carbohydrates: 46 g
| Protein: 5 g
| Fat: 16 g