Palestinian Halba

Nabil BennaniCuisinier

Ingrédients

• 2 cups fine semolina
  2 cup
• 1 cup white flour
  1 cup
• 1/4 cup ghee
  0.3 cup
• 50 grams fenugreek
  50 gram
• 1 tablespoon sugar
  1 tablespoon
• 1 teaspoon salt
  1 teaspoon
• 2 tablespoons tahini
  2 tablespoon
• 1 teaspoon yeast
  1 teaspoon
• 100 grams pistachios, for garnish
  100 gram
• 2 cups syrup
  2 cup

Mesures

1. 1

   Mix the dry ingredients: flour, semolina, sugar, salt, and yeast together. Add the melted ghee and knead.

   Matériel requis:

   Bol de mélange

   5 minutes
2. 2

   Place the fenugreek seeds in a bowl with water and boil. Take two cups and pour over the mixture, then knead gently. If needed, add some of the boiled fenugreek water.

   Matériel requis:

   🍳

   Bowl

   10 minutes
3. 3

   Grease the tray with tahini, pour the mixture into it, making it thin, and gently press it with your fingers. Garnish with roasted pistachios on top.

   Matériel requis:

   Plateau

   5 minutes
4. 4

   Let the tray sit for half an hour, then place it in the oven for about half an hour until cooked.

   Matériel requis:

   Four

   30 minutes
5. 5

   Add the syrup and cut into squares so that each piece has at least one pistachio.

   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