Halba

حسن العلانيKuhar

Sastojci

• 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

Koraci

1. 1

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

   Potreban pribor:

   Posuda za miješanje

   5 min
2. 2

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

   Potreban pribor:

   🍳

   Whisk

   5 min
3. 3

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

   5 min
4. 4

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

   Potreban pribor:

   Pladanj

   5 min
5. 5

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

   Potreban pribor:

   Spatulica

   Nož

   5 min
6. 6

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

   5 min
7. 7

   Place the tray in a preheated oven at 200 degrees.

   5 min
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.

   Potreban pribor:

   Lonac

   5 min
9. 9

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

   10 min
10. 10

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

    5 min
11. 11

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

    5 min

Nutritivne činjenice

* Nutritivne vrijednosti su približne i na njihov izračun mogu utjecati vrsta sastojka te načini uzgoja, skladištenja i kuhanja.

Prehrambene značajke i oznake