Cretan halvas with semolina: honey, dried fruits and aroma of spices
It was scorching that day in Vamos, a small Cretan village nestled within the hills close to Chania. In an previous oil mill transformed right into a cooking workshop, Koula, the hostess, gently poured the nice and cozy honey into a big copper saucepan. Around us, the semolina was slowly browning in olive oil, cinnamon…