AuthorksalmanHelba, hilba, or hilbeh is a traditional middle eastern sweet made of fenugreek seeds, semolina and olive oil and drenched with sugar syrup. This is the Palestinian version of preparing helba.
Sugar Syrup: In a saucepan over medium heat, add the sugar, water, and stir them for ten minutes, then add the lemon juice and the syrup is ready.
Wash the fenugreek seeds and soak in cold water for a full day or more ganging the water five times. Drain.
Boil fenugreek seeds in four cups of water until completely cooked for about half an hour.
Rub semolina with olive oil.
Add fenugreek seeds, instant yeast, salt, nigella sativa, and sesame seeds. Mix well.
Add one cup of fenugreek boiled water.
Mix the mixture very well.
Grease an oven tray approximately 11 inch (28 cm) in diameter with olive oil.
Distribute the mixture evenly in the tray.
Cover and leave for two hours until brewing.
Bake Helba in 355 F (180 C) preheated oven on the middle rack.
After ten minutes when the surface dries, take out of the oven.
Using a sharp knife, cut it into diamonds which is more traditional.
Return it back to the oven for about 15 minutes or until golden brown.
Take out of the oven and pour syrup all over, and leave aside to absorb all syrup. Allow helba to completely cooled down before taking it out of the tray and serving it.
Ingredients
Directions
Sugar Syrup: In a saucepan over medium heat, add the sugar, water, and stir them for ten minutes, then add the lemon juice and the syrup is ready.
Wash the fenugreek seeds and soak in cold water for a full day or more ganging the water five times. Drain.
Boil fenugreek seeds in four cups of water until completely cooked for about half an hour.
Rub semolina with olive oil.
Add fenugreek seeds, instant yeast, salt, nigella sativa, and sesame seeds. Mix well.
Add one cup of fenugreek boiled water.
Mix the mixture very well.
Grease an oven tray approximately 11 inch (28 cm) in diameter with olive oil.
Distribute the mixture evenly in the tray.
Cover and leave for two hours until brewing.
Bake Helba in 355 F (180 C) preheated oven on the middle rack.
After ten minutes when the surface dries, take out of the oven.
Using a sharp knife, cut it into diamonds which is more traditional.
Return it back to the oven for about 15 minutes or until golden brown.
Take out of the oven and pour syrup all over, and leave aside to absorb all syrup. Allow helba to completely cooled down before taking it out of the tray and serving it.