Basbousa with Fenugreek

Amina Al-AhmadCuisinier

Ingrédients

• 150 grams of fenugreek, boiled seeds with the boiling water retained
  150 grams
• 2 cups of coarse semolina
  2 cups
• 1/4 cup of flour
  0.3 cups
• 1 egg
  1 piece
• 1/4 cup of sugar, for the mixture
  0.3 cups
• 2 cups of sugar, for the syrup
  2 cups
• 1/2 cup of yogurt
  0.5 cups
• 1/2 cup of olive oil
  0.5 cups
• 2 teaspoons of baking powder
  2 teaspoons
• 1/2 teaspoon of vanilla
  0.5 teaspoons
• Syrup
  0

Mesures

1. 1

   Boil the fenugreek with 2 cups of water for about 10 minutes.

   Matériel requis:

   Marmite

   10 minutes
2. 2

   In a deep bowl, place the semolina and add the oil, flour, and sugar, and mix well. Add the egg, vanilla, and fenugreek water with half the amount of fenugreek seeds.

   Matériel requis:

   Bol de mélange

   5 minutes
3. 3

   Add the yogurt to the mixture and mix well. Add the baking powder and mix again, then pour the mixture into a medium-sized baking dish. Sprinkle the remaining fenugreek seeds on top and press gently to adhere to the mixture, then bake in a preheated oven for half an hour.

   Matériel requis:

   Four

   30 minutes
4. 4

   Remove the dish from the oven and cut with a knife, then return it to the oven to brown the top.

   Matériel requis:

   Couteau

   5 minutes
5. 5

   Remove from the oven and pour the syrup over it while it is hot and the syrup is hot.

   5 minutes

Faits nutritionnels

Valeurs nutritionnelles des ingrédients (pour 100g)

Syruppour 100g

Énergie150 kcal

Glucides38 g

Sucres totaux35 g

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques