December 10th, 2007

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Halavah

1 cup farina (cream of wheat)
1 cup sugar
1/2 cup (1 stick) butter
2 cups water
fruit as desired

Combine water, sugar, and fresh or dried fruit and simmer on a back burner. In another pot melt the butter over a low to medium low flame and add farina. Stir together and toast the farina for 20 minutes or until golden brown, stirring frequently to avoid burning.

Add the browned farina spoonful by spoonful to the simmering water and cook until thickened over medium heat. Serve warm or at room temperature. This cooks very much like polenta and can be formed into molds for a nice presentation.
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