In a saucepan boil water with sugar, cinnamon stick, lemon peel and orange, until sugar dissolves for 7-8min. Add brandy in the end.
2
In a deep pot, heat over medium heat, put olive oil and roast semolina, stirring with a wooden spoon until browned well and darken for 6min. Then add cinnamon powder, raisins and almonds.
3
Remove the pan from the heat. Stir with the wooden or silicone spoon/spatula and carefully pour a little by little hot syrup into roasted semolina. Beware, because mixture is very hot.
4
Return to the heat halva and mix until unstuck from the pan. Pour into the mold and let cool well. Around 4-5 hours in the refrigerator.