Halvas tis Rinas

Rina’s halva cake

Preparation info

  • Serves


    • Difficulty


Appears in

The Cooking of the Mediterranean

The Cooking of the Mediterranean

By Jane Grigson

Published 1991

  • About

Who Rina was, nobody seems to know. There are many recipes for her semolina cake, and this one is a winner. We associate the word halva with a sesame sweetmeat, but from Greece across to India it is used generally for cakes as well as sweetmeats. Two days are necessary for this kind of cake to absorb its syrup, so make it in good time.