Desserts
How to Make Fenugreek Halva
An easy, delicious fenugreek halva with a clear, tested home recipe. We invite you to try this recipe for a tasty fenugreek halva.
Ingredients
Start here, then move straight into the method.
- 2 cups fine semolina
- 1/2 cup white flour
- 1/4 cup vegetable oil or olive oil
- 1 tablespoon instant yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- 3 tablespoons fenugreek
- 1 cup water
- Syrup (shira)
- 3 cups sugar
- 2 cups water
- 1 tablespoon lemon juice
Method
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- To make the syrup, dissolve the sugar in the water, place in a pot over heat and boil for 8 minutes; add the lemon juice and boil for 2 more minutes, then remove from heat and let it cool completely.Timers: 8 min
- In a pan over heat, lightly toast the fenugreek seeds. Be careful not to use too much fenugreek or the flavor will become bitter. Add 1 cup water over the toasted fenugreek and bring to a boil, then remove from heat and strain the fenugreek water from the seeds, keeping both.
- In a deep bowl, mix the dry dough ingredients together first, including the yeast; add the oil and half the fenugreek and knead slightly by hand.
- Gradually add the fenugreek water and continue kneading until you have a cohesive dough.
- On an oven tray greased with tahini, spread the dough to a thickness no greater than 1 cm (do not make it thick), smooth the surface with the palm of your hand, then cut into triangles or squares as desired.
- Garnish the surface with peanuts as desired. Let the dough rest for 30 minutes.Timers: 30 min
- Preheat the oven to 200°C and bake the tray for 45 minutes until browned and cooked; remove from the oven and drizzle with the cold syrup.Timers: 45 min
Recipe tags
DessertsInternationalVegetarianDairy freeNut free
Notes and serving ideas
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- We can use fenugreek seeds as they are or grind them.
- 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:
