Ntourountous bakery is a purely Greek and family business.
Their love for cooking and their ancestors’ experience in this field motivated them to share with all of us their beautiful and nutritional creations.
Their vision is to create qualitative, tasty and healthy products considering that the genuine tastes are lost.
As they realized the growing demand for their products, they started their production from their small bakery in Sfakia and they decided to continue their “journey” all over Greece, always by maintaining their traditional and theirs “family” character.
SWEET RECIPES
Halva with pine nuts, raisins and carob nut crumbs
A new recipe for halva from us, with a lot of love and passion. It’s time to try the classic halva … otherwise! We also added this something that will take off the recipe.. crumbs from carob bites of Ntourountous.
WHAT WE WILL NEED:
¾ cup olive oil or a cup of corn oil
1 cup coarse semolina
1 cup fine semolina
Or cup raisins blonde
Or a cup of pine nuts
½ grated cinnamon for serving
For the syrup
peel of half a lemon whole
half orange peel
1 cinnamon stick
4 cups water
2 ½ cups sugar
1/2 glass of honey wine
2 tbsp. powdered sugar (optional)
Carob bites Ntourountous
EXECUTION:
Boil the syrup ingredients in a saucepan for 3-4 minutes.Put the olive oil and the corn oil in a second pot and sauté the semolina at a low temperature. We stir constantly because we do not want the semolina to burn us. When it starts to take on color, add the pine nuts and continue to stir and sauté for another 2-3 minutes until it gets the desired color. The more we sauté, the darker and heavier the halva becomes. At the end, add the raisins.
Turn off the heat and carefully and carefully add the hot syrup to the semolina with a ladle, stirring constantly. He wants us to be careful and to be a little far away because the hot syrup in the semolina blisters and splashes everywhere. After pouring all the syrup, put the pot on a very low heat again and stir until the halva stays dry and comes off the walls of the pot. Then the halva is ready.
Pour the halva into a form, cover with a towel and leave to cool.
Serve sprinkled with a little icing sugar (optional) a little grated cinnamon and grated carob nuts.
- Virgin olive oil
