| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Greek |
Desserts, Greek |
6 |
Servings |
INGREDIENTS
| 3 |
c |
Farina, Cream of Wheat |
| 1 |
t |
Cinnamon |
| 1 |
c |
Butter |
| 4 |
|
Eggs, separated |
| 1 |
c |
Sugar |
| 1/2 |
c |
Slivered almonds, blanched |
| 2 1/2 |
c |
Sugar |
| 3 |
c |
Water |
|
|
Piece of stick cinnamon |
|
|
2 or 3 whole cloves |
|
|
min. |
INSTRUCTIONS
Mix farina with cinnamon and set aside. Cream butter in a bowl. In
another bowl, beat egg yolks with the sugar until thick. Add to the
butter and beat very well. Beat egg whites until stiff. Then fold
alternately with the farina into the butter-egg mixture. Add almonds;
mix gently. Put into a buttered pan. Bake in preheated 350 F. oven for
Prepare syrup by boiling all of the ingreds. for abt. 8 min. Remove
and discard cinnamon and cloves. Pour syrup over hot halvah. Cool,
serve. From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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