Palestinian Halba

Nabil BennaniCuoco

Ingredienti

• 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

Passi

1. 1

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

   Utensili necessari:

   Ciotola per mescolare

   5 min
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.

   Utensili necessari:

   🍳

   Bowl

   10 min
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.

   Utensili necessari:

   Vassoio

   5 min
4. 4

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

   Utensili necessari:

   Forno

   30 min
5. 5

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

   5 min

Fatti nutrizionali

* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.

Caratteristiche dietetiche e tag