Halva with Saffron

• 1 cup olive oil
• 1 cup fine semolina
• 1 cup coarse semolina
• 300 g Gais cheese, grated
• 3 cups sugar
• 1 tsp Saffron powder
• 4 cups water
• ½ cup Corinth raisins (black)
• ½ cup almonds, roasted
• 1 lemon peel
• 1 orange peel
• 1 tbsp cinnamon
• 1 cinnamon stick

In a pot, put the sugar, cinnamon stick, the Saffron, and the lemon and orange peels.
Stir until the sugar has dissolved, bring to a boil and boil the syrup for 5 minutes.
Remove the syrup from the heat and put it aside.
In a deep pot, heat up the olive oil on medium heat.
Add the fine and coarse semolina.
Roast the semolina until golden brown, about 6-8 minutes, stirring constantly with a wooden spoon.
Next, add the cinnamon, the raisins and the almonds.
Stir with a wooden spoon, and pour the hot syrup in the roasted semolina, stirring constantly.
Add the grated cheese and stir well to combine.
While the semolina halva is still hot, pour it into a mold.