This traditional Palestinian sweet, is also prepared for mummies after delivery (same as caraway pudding), and it’s so good any time of the year. If you know Basboosa (check Basboosa recipe), you’ll see that recipe is little similar, a dough made of semolina flour (smeed) and all purpose flour, with some Fenugreek seeds and flavoured with cinnamon and anise, then sweetened with sugar syrup when it’s hot just out of the oven. This sweet is one of my favourites really, great with a cup of tea or coffee any time of the day.
This is my version, hope you like it.
Wash fenugreek seed, put in sauce pan, add 1 cup hot water and bring to boil over high heat. Reduce and simmer for 10minte.
Prepare the yeast mixture (as mentioned in ingredients list).
Meanwhile, mix semolina flour, all purpose flour, sugar, coconut flakes, baking powder, cinnamon, and anise.
Add oil and olive oil to the flours mixture. Mix well to combine by rubbing the mixture with your hands.
Add yeast mixture. Important point to make sure the water you’re mixing the yeast with is NOT hot, just warm.
Drain fenugreek seeds. DON’T throw the water away. Add the seeds to the flours mixture and mix then add some of the reserved water to the dough and work it out till it’s not dry and not very sticky.
Transfer dough to a greased round 15inch baking tray. Press to fill the tray. Level with palm of your hand. Cut into diamond shaped pieces. Cover and leave to rest in warm place for at least 1 hour.
Meanwhile, prepare sugar syrup by mixing ingredients together. Bring to boil. Reduce heat and simmer for 10minutes. Set aside to cool.
Bake Helba in medium 400F (200C) preheated oven for about 25-30 minutes or till golden.
Take out of the oven and pour syrup all over, and leave aside to absorb all syrup. Cut and serve.
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