Fenugreek with Semolina

Rania El-HassanKokk

Ingredienser

• Semule
  0.5 kilogram
• Mel
  0.5 kilogram
• Sukker
  1 cup
• Olje
  1.5 cup
• Sesam
  100 gram
• Fenugreek, ground
  100 gram
• Bockhornkløver
  0.5 cup
• Vanilje
  3 teaspoon
• Bakepulver
  3 teaspoon
• Gjær
  0.5 teaspoon

Trinn

1. 1

   In a pot over the heat, heat the oil with the ghee, then add the semolina and stir on low heat for 5 minutes. Leave it soaked for a full day as desired.

   Nødvendig utstyr:

   Kjele

   5 min
2. 2

   Add the flour and mix well, then add the vanilla, baking powder, and ground fenugreek, and continue mixing until homogeneous. After mixing, add the sesame and fenugreek, place on the heat with two cups of water and sugar, and stir until it becomes a cohesive dough.

   5 min
3. 3

   Grease a baking sheet with a little oil, then place the dough and let it rest for a full hour. Bake in the oven on low heat.

   Nødvendig utstyr:

   Stekebrett

   60 min
4. 4

   Remove and drizzle with cold syrup, garnish with walnuts or almonds.

   5 min

Ernæringsfakta

Næringsinnhold i ingredienser (per 100g)

Semuleper 100g

Energi360 kcal

Protein12 g

Total fett1 g

Karbohydrat73 g

Kostfiber3 g

Sukkerarter totalt0.5 g

Melper 100g

Energi364 kcal

Protein10.33 g

Total fett1 g

Karbohydrat76.31 g

Kostfiber2.7 g

Sukkerarter totalt0.3 g

Sukkerper 100g

Energi387 kcal

Karbohydrat100 g

Sukkerarter totalt100 g

Oljeper 100g

Energi884 kcal

Total fett100 g

Sesamper 100g

Energi573 kcal

Protein17 g

Total fett49 g

Karbohydrat23 g

Kostfiber11 g

Sukkerarter totalt0.3 g

Bockhornkløverper 100g

Energi323 kcal

Protein23 g

Total fett6 g

Karbohydrat58 g

Kostfiber25 g

Sukkerarter totalt5 g

Vaniljeper 100g

Energi288 kcal

Protein0.1 g

Total fett0.1 g

Karbohydrat12.65 g

Bakepulverper 100g

Energi100 kcal

Karbohydrat25 g

Gjærper 100g

Energi325 kcal

Protein8 g

Total fett4 g

Karbohydrat60 g

* Næringsinnholdet er omtrentlig, og beregningen kan påvirkes av ingredienstype samt dyrkings-, lagrings- og tilberedningsmetode.

Diettegenskaper og tagger