Semolina Halva

Steps

1. 1
   Put the water, sugar, cinnamon stick and lemon peel in a pan, bring to the boil, stirring until the sugar dissolves, and simmer for 5 minutes. Keep the syrup hot over the lowest heat.
2. 2
   Heat the oil in a wide, heavy pan over medium heat, add the semolina and stir constantly with a wooden spoon for 15–20 minutes, until it turns deep golden and smells of toasted nuts — pale semolina gives a bland halva.
3. 3
   Add the walnuts for the last 2–3 minutes of toasting.
4. 4
   Lift the cinnamon stick and lemon peel out of the syrup. Take the semolina off the heat and pour in the hot syrup slowly, stirring — it spits and steams fiercely, so keep your hands and face back.
5. 5
   Stir in the raisins, return the pan to low heat and stir for 3–5 minutes, until the halva thickens and comes away from the sides of the pan in one mass.
6. 6
   Take off the heat, cover the pan with a clean tea towel and the lid and leave for 10 minutes so the semolina swells.
7. 7
   Rinse a ring mould or a 20 cm bowl with cold water, spoon in the halva, press it down firmly and smooth the top.
8. 8
   Leave until just warm, turn out onto a plate, dust with ground cinnamon and cut into slices.