Halba

حسن العلانيالطاهي

المكونات

• 4 cups semolina
  4 cup
• 1 cup flour
  1 cup
• 1 cup corn oil
  1 cup
• 1 cup yogurt
  1 cup
• 1/2 cup sugar
  0.5 cup
• 1/4 cup fenugreek seeds
  0.3 cup
• 2 tablespoons ground fenugreek
  2 tablespoon
• 1 tablespoon baking powder
  1 tablespoon
• A pinch of salt
  0
• 1 cup peeled almonds, for garnish
  1 cup
• 1 1/2 cups sugar for syrup
  1.5 cup
• 1 1/4 cups water for syrup
  1.3 cup
• 1 tablespoon lemon juice for syrup
  1 tablespoon
• 1 tablespoon rose water for syrup
  1 tablespoon

الخطوات

1. 1

   In a deep bowl, combine all the dry ingredients except for the baking powder and mix well.

   الأدوات اللازمة:

   وعاء خلط

   5 دقيقة
2. 2

   Add the oil and yogurt to the mixture and whisk well.

   الأدوات اللازمة:

   🍳

   Whisk

   5 دقيقة
3. 3

   Add the baking powder and whisk the mixture again by hand or with the whisk until it becomes soft.

   5 دقيقة
4. 4

   Grease the Pyrex tray with oil and sprinkle flour on it.

   الأدوات اللازمة:

   صينية

   5 دقيقة
5. 5

   Pour the mixture and spread it with a spatula to level the surface, then cut it into squares with a sharp knife.

   الأدوات اللازمة:

   سباتولا

   سكين

   5 دقيقة
6. 6

   Garnish each square with a peeled almond and sprinkle fenugreek on the surface of the mixture.

   5 دقيقة
7. 7

   Place the tray in a preheated oven at 200 degrees.

   5 دقيقة
8. 8

   To prepare the syrup, place the water and sugar in a pot and stir to dissolve the sugar, then place the pot on the heat until the mixture boils.

   الأدوات اللازمة:

   قدر

   5 دقيقة
9. 9

   Add the lemon juice and rose water to the mixture and let it simmer for 10 minutes until it thickens.

   10 دقيقة
10. 10

    Remove the pot from the heat and set the syrup aside to cool.

    5 دقيقة
11. 11

    Remove the Pyrex tray from the oven and pour the cooled syrup over the hot Halba and let it cool.

    5 دقيقة

الحقائق الغذائية

* المعلومات الغذائية أرقامها تقريبية واحتسابها قد يتأثر بنوع المكون وبطريقة الزراعة والتخزين والطبخ

الميزات والوسوم الغذائية