Semolina Cake (Halva)

When the syrup begins to boil, reduce the heat to low and let it simmer for about 5 minutes (do not stir it after it boils). 

Take the syrup off the stove and remove the lemon slice. Let the syrup sit at room temp while you toast the semolina. 

In the meantime, warm a big pan over medium heat. Add the oil and let it heat up. Add the semolina and stir with a wooden spoon. Reduce the heat to medium-low and continue stirring for 10 to 15 minutes, or until the semolina is a beautiful light golden color. 

Note: Don't leave the pan unattended; stir frequently until the semolina is light and golden. You do not want the semolina to burn, so cooking low and slow is key here. 

Pour the syrup on top of the semolina and please be careful. Keep a distance from the pot when pouring in the syrup as it can bubble up in the pan. Stir it with a wooden spoon for another few minutes or until the semolina has absorbed all of the syrup.  

The semolina is ready when it pulls away from the sides of the pan. 

Remove the pan from the heat and pour the hot semolina mixture into any pan you like. I used a 9-by-5 inch loaf pan but any pan you have will work. 

Gently press the semolina mixture down, making sure it takes the shape of the pan and smooth it out on top completely. 

Let it cool completely. This should take about 1 hour. 

Once cooled, use a silicone spatula to gently loosen the cake from all sides. Flip the loaf pan over onto a plate and remove the pan. Top the cake with sliced almonds, cinnamon, or anything you like. Enjoy!