Traditional Easter Halva.

 Plus: Variations for every personality type!

Base (for all versions)

• 1 cup coarse semolina
• ½ cup olive oil (or vegetable oil)
• 2 ½ cups water or juice (depending on the type)
• 1 cup sugar (or substitute such as honey or maple syrup)
• 50g almonds or pine nuts (depending on the type)

For the Choleric Type (Hot & Dry)

• Liquid: Orange juice + water (50-50).
• Sweetener: Sugar (or a little honey at the end).
• Oil: Olive oil.
• Nuts: Pine nuts.
• Aromatics: Cinnamon, a little rose water at the end.

For the Melancholic Type (Cold & Dry)

• Liquid: Almond milk (or regular milk) + water.
• Sweetener: Honey or maple syrup (instead of sugar).
• Oil: Butter (or half butter, half olive oil).
• Nuts: Slivered almonds.
• Aromatics: Mastic gum or vanilla, nutmeg, a little sesame (tahini) if desired.

For the Phlegmatic Type (Cold & Wet)

• Liquid: Water with a little white wine (wine & water) or apple juice.
• Sweetener: A little sugar or raisins.
• Oil: Corn oil (more neutral) or olive oil.
• Nuts: Walnuts.
• Aromatics: Cinnamon, ginger (powder), clove.

For the Sanguine Type (Hot & Wet)

• Liquid: Grape juice (dark) or pomegranate juice + water.
• Sweetener: Grape molasses (petimezi) instead of sugar.
• Oil: Olive oil.
• Nuts: Walnuts.
• Aromatics: Cinnamon, a little black pepper (strange, but it cleans the blood) or clove.

Instructions (common to all versions):

1. Heat the oil/butter in a saucepan and toast the semolina until it becomes fragrant.
2. Meanwhile, in another saucepan, boil the liquid with the sugar/sweetener and spices.
3. Add the hot liquid to the semolina (be careful, it will sizzle) and stir.
4. Cook over low heat until the liquid is absorbed (5-7 minutes).
5. Remove from heat, add the nuts, and stir.