Halba

ارسلان مرتضویCozinheiro

Ingredientes

• 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

Passos

1. 1

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

   Utensílios necessários:

   Tigela de mistura

   recipe.minutes
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.

   recipe.minutes
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.

   Utensílios necessários:

   Tabuleiro de forno

   Forno

   recipe.minutes
4. 4

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

   recipe.minutes

Fatos nutricionais

* As informações nutricionais são aproximadas e o seu cálculo pode ser afetado pelo tipo de ingrediente e pelos métodos de cultivo, armazenamento e confeção.

Características dietéticas e tags