Turkish Fig and Walnut Semolina Halva

In a medium saucepan, combine 1 cup of granulated sugar and 2 cups of water. Bring to a boil over medium-high heat, stirring until the sugar dissolves. Reduce heat to low and keep warm.

In a large, heavy-bottomed pot or deep skillet, melt 1/2 cup of unsalted butter over medium heat. Add 1 cup of fine semolina and cook, stirring constantly, for 10-12 minutes until the semolina turns a golden brown color and smells nutty.

Carefully pour the warm sugar syrup into the semolina mixture, stirring continuously to prevent lumps. The mixture will bubble vigorously.

Stir in 1/2 cup of chopped dried figs, 1/2 cup of chopped walnuts, and 1/2 teaspoon of ground cinnamon. Continue to stir over low heat for 5-7 minutes, until the liquid is absorbed and the halva thickens and pulls away from the sides of the pot.

Remove the pot from the heat, cover it with a lid or a clean kitchen towel, and let it rest for 10 minutes. This allows the semolina to fully absorb the syrup and become tender.

Spoon the halva into individual serving dishes or press it into a mold. Serve warm or at room temperature.