Palestinian Halba

Nabil BennaniCozinheiro

Ingredientes

• 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

Passos

1. 1

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

   Utensílios necessários:

   Tigela de mistura

   recipe.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.

   Utensílios necessários:

   🍳

   Bowl

   recipe.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.

   Utensílios necessários:

   Bandeja

   recipe.minutes
4. 4

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

   Utensílios necessários:

   Forno

   recipe.minutes
5. 5

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

   recipe.minutes

Fatos nutricionais

* As informações nutricionais são aproximadas e o seu cálculo pode ser afetado pelo tipo de ingrediente e pelos métodos de cultivo, armazenamento e confeção.

Características dietéticas e tags