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Hilbeh (Fenugreek Cake) Recipe

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4.1 from 13 reviews

Hilbeh, also known as Fenugreek Cake, is a traditional Middle Eastern dessert featuring a unique blend of fenugreek seeds, farina, and flour. This aromatic and slightly sweet cake is enriched with extra virgin olive oil and soaked in a delicate sugar syrup, creating a moist, flavorful treat perfect for serving after meals or with tea.

  • Total Time: 12 hours (including soaking and resting times)
  • Yield: One 12-inch round cake, serves 8-10

Ingredients

For the Hilbeh Cake

  • 1 tablespoon fenugreek seeds (hilbeh)
  • 3 cups farina (smeed)
  • 1 cup flour
  • 1 tablespoon instant yeast
  • 1 teaspoon granulated sugar
  • 1 cup extra virgin olive oil
  • ¾ - 1 cup lukewarm water (divided: ¼ cup with soaked hilbeh, ¼ cup with yeast, ¼ - ½ cup for dough mixing)

For the Sugar Syrup

  • 2 cups sugar
  • 1 cup water
  • 1 teaspoon fresh lemon juice

Instructions

  1. Soak Hilbeh Seeds: Wash and rinse the fenugreek seeds thoroughly. Place 1 tablespoon of hilbeh seeds in a small bowl or cup with ¼ cup room temperature water and soak overnight, allowing the seeds to soften and infuse the water.
  2. Prepare Sugar Syrup: Combine 2 cups sugar and 1 cup water in a saucepan, bring to a boil, then reduce heat and simmer until sugar dissolves completely. Add 1 teaspoon fresh lemon juice and remove from heat. Let the syrup cool to room temperature and set aside.
  3. Activate Yeast: In a small bowl, mix 1 tablespoon instant yeast with 1 teaspoon sugar and ¼ cup lukewarm water. Stir well until the yeast dissolves. Let it sit for 5 minutes or until foam forms on top, indicating activation.
  4. Mix Dry Ingredients: In a large bowl, combine 3 cups farina and 1 cup flour. Add 1 cup extra virgin olive oil and use your hands to mix thoroughly until the oil is fully incorporated with the dry ingredients, creating a coarse mixture.
  5. Add Wet Ingredients and Knead: Pour the activated yeast mixture and the soaked hilbeh seeds along with their soaking water into the flour mixture. Begin mixing with your hands and gradually add ¼ to ½ cup lukewarm water, kneading until the dough becomes pliable and slightly sticky but cohesive.
  6. Shape and Cut Dough: Using your hands, spread the dough evenly onto a 12-inch round baking sheet, pressing the dough to the edges without greasing the pan, as the olive oil in the dough prevents sticking. Use a knife to cut straight lines vertically and horizontally, then diagonally to create diamond-shaped pieces.
  7. Proof Dough: Cover the baking tray with plastic wrap and a kitchen towel. Let the dough rest and rise for 1 hour at room temperature until slightly puffy.
  8. Bake: Preheat your oven to 400°F (200°C). Bake the hilbeh cake for 25 to 30 minutes, or until the edges and top develop a golden brown color.
  9. Add Sugar Syrup: Immediately upon removing the cake from the oven, pour the cooled sugar syrup evenly over the hot hilbeh ensuring all edges and cuts are drenched, allowing the syrup to soak in fully.
  10. Rest and Serve: Let the hilbeh cake rest for 20 to 30 minutes so the syrup is absorbed well. The cake tastes best the next day after the flavors have melded and syrup has fully penetrated.

Notes

  • No need to grease the baking sheet as the dough contains sufficient olive oil.
  • Ensure the sugar syrup is cooled to room temperature before pouring it over the hot cake to achieve perfect absorption.
  • Soak hilbeh seeds overnight or for at least 8 hours to develop optimal texture and flavor.
  • Avoid adding rose water or orange blossom water to the sugar syrup to preserve the strong characteristic flavor of hilbeh.
  • The cake's dough should be slightly sticky to the touch but not dry, which ensures the correct consistency.
  • Author: Amelia
  • Prep Time: 10 minutes (plus soaking overnight)
  • Cook Time: 25-30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Middle Eastern
  • Diet: Vegetarian

Find it online: https://recipesvibe.com/hilbeh-fenugreek-cake-recipe/