How to cook
1. Put the milk, sugar, vanilla and lemon rind on a stove on moderate heat. Once boiling, remove.
2. Melt the butter on low heat in a wide and deep pan or pot. Once nearly in a liquid state, crumble the tahini halva over it and turn up the stove by 1-2 settings, while stirring until it melts completely and both mixtures combine well.
4. Now just stir intensively until the milk is completely absorbed and the mixture begins to come off the container.
5. Remove from the heat and prepare a suitable tray (I used a rectangular one). Moisten its bottom and sides lightly and pour in the halva, then even it out with a spatula or spoon (also moistened), to obtain a smooth, non-crumbly, surface.
6. Sprinkle with the hazelnuts or other ground or crumbled nuts of your choice. Finish decorating with raisins. Cover the tray and leave it to cool, then cut into slices if desired. Optionally, put in the fridge to harden even more.
7. Serve the halva as a dessert, cut into squares for a classic appearance.
A new way to enjoy the traditional semolina halva, combined with another favorite. I hope this recipe idea is to your liking!