Palestinian Hilbeh; Fenugreek and Semolina Cake

fenugreek seeds

🥗Healthier: caraway seeds

💰Cheaper: cumin seeds

Caraway seeds can mimic the flavor profile of fenugreek.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds creaminess with fewer calories.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey provides natural sweetness with a unique flavor.

toasted nuts

🥗Healthier: seeds

💰Cheaper: dried fruit

Seeds offer crunch without the cost of nuts.

Soak fenugreek seeds in water overnight.

Drain and rinse the soaked fenugreek seeds.

Blend the fenugreek seeds with yogurt until smooth.

In a bowl, mix semolina, baking powder, sugar, and salt.

Add the blended fenugreek mixture to the dry ingredients and mix well.

Gradually incorporate oil and water into the batter until smooth.

Pour the batter into a greased baking dish.

Bake in a preheated oven at 180°C until golden, about 30-35 minutes.

Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack.

Dust with powdered sugar and sprinkle with toasted nuts before serving.

Cooking Techniques

Spice Level:

Allergens