Halba

حسن العلانيCuisinier

Ingrédients

• 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

Mesures

1. 1

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

   Matériel requis:

   Bol de mélange

   5 minutes
2. 2

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

   Matériel requis:

   🍳

   Whisk

   5 minutes
3. 3

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

   5 minutes
4. 4

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

   Matériel requis:

   Plateau

   5 minutes
5. 5

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

   Matériel requis:

   Spatule

   Couteau

   5 minutes
6. 6

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

   5 minutes
7. 7

   Place the tray in a preheated oven at 200 degrees.

   5 minutes
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.

   Matériel requis:

   Marmite

   5 minutes
9. 9

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

   10 minutes
10. 10

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

    5 minutes
11. 11

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

    5 minutes

Faits nutritionnels

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques