Place the margarine in a large pot and let it melt over medium-high heat.

Once hot, add the coarse and fine semolina.

Toast them, stirring frequently with a wooden spatula, until they absorb the margarine and turn a nice golden color.

Remove the pot from the heat and add the sugar, orange juice, and orange zest, stirring vigorously to combine the ingredients.

Add the water and currants, and return the pot to the heat.

Stir the halva until it absorbs all the liquid and begins to pull away from the sides of the pot.

Mix in the almonds and distribute the halva into a mold.

Press with the back of a spoon to ensure there are no gaps.

After 15-20 minutes, unmold the halva onto a platter.

Garnish with slices of dried orange and serve.