I am always happiest when a recipe feels generous and approachable, which is exactly what draws me to Siniyet Hilbe (Palestinian Fenugreek Cake). This is the sort of sweet I enjoy with coffee, good conversation, and no particular rush. I hope you enjoy both the making and the sharing of it.
Ingredients
- 1/2 cup fenugreek seeds soaked
- 3 cups semolina
- 1 cup all purpose flour
- 2 tbs. Sugar
- 1 tbs. Yeast
- 1/2 tsp turmeric
- 1 tsp. Baking powder
- 3 tbs. Black seed
- 3 tbs. Toasted sesame
- 3 tbs. Anise seeds
- 2 cups fenugreek
- 1/2 cup extra virgin olive oil
- 1/2 cup vegetable oil
- 1 1/4 cup fenugreek water
- Tahini
Simple syrup
- 2 cups sugar
- 1 1/2 cup water
- 1 tsp. Lemon juice
Instructions
- Soak the fenugreek overnight then rinse the second day. Boil for 3-5 minutes until tender, strain and reserve 1 1/4 cup of the liquid.
- Prepare your simple syrup ahead of time.
- To a large bowl add all the dry ingredients and mix well between your hands, add 2 cups of the cooked fenugreek and rub to incorporate, add the oils and rub gently between your hand so the flour absorbs all the oil.
- Add the liquid slowly while working it into the dough until it comes together you might need less depending on your flour.
- Brush tahini at the bottom of 9×13 baking pan, spread the dough evenly while pressing down cut into diamond shapes cover and let rest for 90 minutes.
- Preheat oven to 350 F. Bake for 25 minutes then broil the top until golden.
- Once it comes out the oven cover with the cold simple syrup and let set for an hour before cutting into it. Enjoy.
Notes
- This dessert will last in the fridge for a month in an airtight container.