Ingredients:

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2 cups fine semolina

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1/2 cup white flour

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1/4 cup vegetable oil or olive oil

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1 tablespoon instant yeast

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1 teaspoon sugar

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1 teaspoon salt

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3 tablespoons fenugreek seeds

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1 cup water

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For the syrup:

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3 cups sugar

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2 cups water

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1 tablespoon lemon juice

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Preparation:

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To prepare the syrup, dissolve the sugar in water, place in a pot over heat and bring to a boil for 8 minutes. Add the lemon juice and boil for two more minutes, then remove from heat and let cool completely.

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In a pan over heat, lightly roast fenugreek seeds. Be careful not to roast too much or the flavor will become bitter. Add 1 cup water to the roasted seeds, bring to boil, then remove from heat and separate the fenugreek water from the seeds, reserving both.

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In a hollow bowl, mix the dry dough ingredients together including the yeast, add the oil and half of the fenugreek seeds and knead briefly by hand.

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Gradually add the fenugreek water and continue kneading until a cohesive dough forms.

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In a sesame-oiled baking pan, roll the dough to a thickness not exceeding 1 cm (do not make it thick). Smooth the surface with the palm, then cut into triangles or squares as desired.

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Decorate the surface with peanuts as desired. Let the dough rest for 30 minutes.

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Preheat the oven to 200°C and bake for 45 minutes until browned and cooked through. Remove from the oven and soak with the cool syrup....

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Notes:

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We can use fenugreek seeds as they are or grind them.

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You can add a pinch of sesame and a pinch of nigella seeds to the dough, per your preference.

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This home recipe for Fenugreek Halva, shared by a friend and the cook of Shou Tabkheen Alyoum:

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Fatima Zahouy Gamloush

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Click Fatima’s name to visit her page on our site

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#Recipes #Recipe #FenugreekHalva #Desserts #Shou_Tabkhin_Alyoum

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How to Make Fenugreek Halva

Prep checklist

Cooking notes