Basbousa with Fenugreek

Amina Al-AhmadChef

Ingredjenti

• 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
• Siroppu
  0

Passi

1. 1

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

   Għodda meħtieġa:

   Kazzola

   recipe.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.

   Għodda meħtieġa:

   Bowl tal-ħawt

   recipe.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.

   Għodda meħtieġa:

   Forn

   recipe.minutes
4. 4

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

   Għodda meħtieġa:

   Sikkina

   recipe.minutes
5. 5

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

   recipe.minutes

Fatti tan-Nutrizzjoni

Fatti Nutrizzjonali tal-Ingredjenti (għal kull 100g)

Siroppugħal kull 100g

Enerġija150 kcal

Karboidrati38 g

Zokkor Totali35 g

* L-informazzjoni nutrizzjonali hija approssimattiva u l-kalkolu tagħha jista' jiġi affettwat mit-tip ta' ingredjent u mill-metodi ta' kultivazzjoni, ħażna u tisjir.

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