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  Semolina Cake -- Revani
  Semolina Sweet -- Halvas Simigdalenios
  Walnut and Almond Cookies -- Moskopungia
  Walnut Cake with Eggs -- Karydopita me Avga
  Butter Biscuits -- Koulourakia Voutirou
  Easter Cakes -- Koulouria Yianiotika
  Easy New Year's Cake
  Greek Butter Cookies -- Kourabiethes
  Greek Sour Milk Cake -- Yaourtopita
  New Year Sweet Bread -- Vassilopita

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Semolina Sweet -- Halvas Simigdalenios
For the Syrup: 
3 cups Water
2 cups Orange Juice
2 1/2 cups Sugar
1 stick Cinnamon
1 large piece of peel Lemon
1 tablespoon, whole Cloves
1 cup Olive Oil
1 cup fine Semolina
1 cup coarse Semolina
1/2 cup blanched and quartered Almonds
1/3 cup Pine Nuts
ground Cinnamon

In a pot, mix the water, orange juice, and sugar, and bring to a boil. Add the cinnamon stick, lemon peel, and cloves. Cook for about 8 minutes, then pass through a fine sieve and discard the cloves and cinnamon stick.

In a heavy pot, heat the olive oil and add the semolinas, almonds, and pine nuts. Stirring constantly with a wooden spoon over medium heat, cook the mixture until the semolina becomes golden brown, about 25 minutes. Remove from the heat.

Very carefully - because it will bubble vigorously- pour the syrup over the semolina, stirring with a wooden spoon. Cover the pot with a kitchen towel and leave for about 10 minutes to absorb the syrup.

Spoon the mixture into a 6-cup mold, and let cool. Unmold onto a plate, sprinkle with cinnamon and serve.


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