Desserts
Palestinian Fenugreek Halva
Fenugreek is a popular and beloved ingredient in Palestinian cooking... Here is a tasty, tested recipe from the cooks at Shou Tabkhheen Alyoum
Ingredients
Start here, then move straight into the method.
- 4 1/2 cups coarse semolina
- 1/2 cup flour
- 1/2 cup ghee at room temperature
- 1/2 cup olive oil
- 1 cup sugar
- 1 cup fenugreek
- 1 tablespoon whole anise seeds
- 2 tablespoons yeast
- syrup (sugar syrup)
Method
Follow the cooking sequence without leaving the page.
- Place the semolina and flour together and mix well, then add the ghee and oil; mix the ingredients thoroughly and leave the mixture to rest for about half an hour.
- Meanwhile place 1/2 cup of the fenugreek and 1 tablespoon of the anise in a pot and bring to a boil; when they boil discard the boiling water, replace it with fresh water and let the fenugreek and anise boil again in the fresh water; let them boil well, then strain the liquid and set the fenugreek-and-anise water aside to cool.
- Separately, proof the yeast with the remaining 1/2 cup of fenugreek and the sugar.
- Add 1/2 cup sugar and the yeast mixture to the semolina mixture and mix well, then knead with the fenugreek-and-anise cooking water.
- At this stage you can add 'qazha' (if desired and available).
- Reserve a little of the fenugreek cooking water and allow the dough to rest for about two hours.
- After the resting time, knead the dough again. Spread it in a suitable baking tray and smooth the surface with the remaining fenugreek-and-anise water.
- Brush a little ghee on the surface of the halva and bake in a preheated oven at 180°C for about half an hour.
- When the halva is browned, remove it from the oven, garnish as desired and pour the cold syrup over it immediately.
Recipe tags
DessertsInternationalVegetarianNut freeEgg free
