• 1 glass of Semolina
  • 50 gr. Dark chocolate
  • Half a glass of water (150 ml.) Water
  • Half a glass of water (150 ml.) Milk
  • 2/3 water glass (200 gr.) Granulated Sugar
  • 4 tablespoons (25 gr.) Cocoa
  • 2 tablespoons (30 gr.) File Almond
  • 1 tablespoon of Butter
  • 2-3 drops Hazelnut Syrup
  • (enough) File Almond
  • The beauty of this recipe is that it transforms a very traditional flavor into something completely different with a very small touch.
  • I love such recipes. It shows us how rich our kitchen can become with new perspectives.
  • Add 1 tablespoon of butter to the pan in which you will roast the halva and melt it.
  • Add 1 glass of semolina and fry it with crush.
  • When the semolina starts to change its color, add 30 grams of almonds and continue roasting for two more minutes.

  • Add 200 g, about 2/3 cup granulated sugar, 150 ml, about half cups of water, 150 ml, about half cups milk, 25 g, 4 tablespoons of cocoa in a saucepan, put it on the stove and burn it to warm.
  • When the sauce is warm, cover the bottom, add 50 g of dark chocolate and mix.
  • When the chocolate melts in the sauce, add 2-3 drops of hazelnut syrup and pour the whole mixture into the semolina pot and mix it for another 30-40 seconds until all the ingredients are combined.
  • Then, cover the bottom and lid of the pot and leave it for 30-40 minutes to brew.
  • To serve the halva after resting, place the plastic wrap in a hollow bowl so that it covers the entire bowl and hangs out from the ends.
  • Add about 2 tablespoons of halva and smooth it with the back of the spoon.
  • Make sure the halva is spread over the whole bowl and put 1 scoop of ice cream inside.
  • Cover the ice cream and place enough halva to fill the container.
  • Cover the overflowing cling film and smooth the halva well.
  • Then open the cling film again and turn the bowl over on your serving plate and separate it completely from the cling film.
  • Finally, sprinkle some almonds on them.
  • Your chocolate halva is ready for dinner for your sweet talk.


  • 1 can (400 gr.) Canned Chickpeas
  • 1 Dry Cayenne Pepper
  • 2 tablespoons of Vinegar
  • 1 teaspoon of Mustard
  • 1 tablespoon of Molasses
  • 5 sprigs of Coriander
  • Half a teaspoon of Black Pepper
  • 4 tablespoons of Olive Oil
  • You will be surprised by the short time you will spare to make this recipe, as well as the flavor that will emerge.
  • Strain 1 canned chickpea and put it in a large bowl.
  • Add 4 tablespoons of olive oil, 2 tablespoons of vinegar, 1 teaspoon of mustard, half a teaspoon of black pepper, 1 tablespoon of molasses, salt, 1 piece of finely cut chili pepper to this container and mix well and put in a suitable casserole bowl.

  • Add 60 grams of tongue cheese that you grate in large pieces.
  • Finally, chop the leaves of 5 branches of coriander whole and the stems finely and place them on the chickpea mixture.
  • Bake in a preheated 200 degree grill oven for 2 minutes.
  • You can eat it alone or by serving it with the main dishes.


  • 400 grams of boiled beans
  • 1 medium red onion
  • 1/3 bunch of chervil
  • 2 eggs
  • 4 tablespoons tahini
  • 8 tablespoons of olive oil
  • Juice of 1 lemon
  • 1 teaspoon of salt
  • 1 teaspoon of paprika
  • Put 2 eggs in cold water and boil for 7-8 minutes after the water boils.
  • Chop 1 red onion in parsley. Strain 400 grams of boiled canned beans and mix with onions.
  • Cut the 1/3 bunch of chervil to the leaves with your hands like small trees, separate some for serving, and add the rest on the onion and beans.
  • Mix 4 tablespoons of tahini, 8 tablespoons of olive oil, the juice of 1 lemon, 1 teaspoon of salt and 1 teaspoon of chili pepper and add it to your market.
  • Mix well and spread the sauce all over, then take the boiled eggs into a half-full jar of water and shake well.
  • The shells of the eggs will be easily peeled off without burning your hands.

  • If you shake the egg before it is cooked thoroughly, it may spread inside the egg.
  • Slice one of the eggs and mix it into the blarney.
  • Slice and place the other one on top to decorate.
  • Finally, sprinkle the chervil on it and serve.

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