Serves 10

   INGREDIENTS
   4 glasses water
   2 ½ glasses sugar
   ½  lemon, the juice squeezed out
   2-3 cinnamon sticks
   1 glass olive oil
   2 glasses coarse semolina
   2 tablespoons cinnamon, grated
   100 gr almonds, roasted and chopped

DIRECTIONS
Pour the water in a pot, add the sugar, squeezed-out half lemon and the cinnamon sticks. Boil for 10 min. approximately and strain (keep). This is your syrup.
Pick another pot to add the olive oil and when it starts to steam add the semolina and stir continuously, otherwise the semolina will burn. As soon as the semolina is done it takes a golden (yellowish) colour. Add in the syrup (hot, careful!) and lower heat.
Add 1 tablespoon of cinnamon and let the halva on the heat for 5 more minutes. Remove the pot from heat and cover with a towel.  Sprinkle a cake tin with a little cinnamon, pour in the halva and spread evenly. Sprinkle the rest of the cinnamon and turn the cake tin over on a large dish. Top with the chopped almonds.

Enjoy with Muscat of Samos or Musact of Patras