Halba

ارسلان مرتضویChef

Ingredients

• 2 1/2 cups semolina
  2.5 cup
• 1/4 cup flour, or a handful
  0.3 cup
• 1 1/4 cups olive oil
  1.3 cup
• 1 teaspoon baking powder
  1 teaspoon
• 1 teaspoon yeast, soaked in water with a pinch of sugar
  1 teaspoon
• 3/4 cup hot fenugreek water
  0.8 cup
• A pinch of sugar
  0
• 3 tablespoons fenugreek, soaked and well boiled
  3 tablespoon
• Tahini for greasing the tray
  0

Steps

1. 1

   Rub or mix the semolina and flour with warm oil along with the baking powder.

   Required Tools:

   Mixing Bowl

   5 min
2. 2

   Add the fenugreek water and fenugreek seeds to the semolina and flour, then pour in the yeast after it has fermented. Knead all the ingredients together, but do not over-knead.

   5 min
3. 3

   Prepare a medium-sized tray and grease it with tahini. Place the dough in it, spread it out, then cut it into parallelograms or as desired. Let it rest for an hour to rise, then place it in the oven.

   Required Tools:

   Baking Sheet

   Oven

   10 min
4. 4

   When the Halba is cooked, pour cold syrup over it.

   5 min

Nutrition Facts

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags