Hilbeh

These are Palestinian fenugreek bars, that are so fragrant, syrupy, sticky and absolutely delicious with a very distinct fenugreek flavor. My grandma's famous recipe, so you know it's good!

Course Dessert

Cuisine Middle Eastern

Diet Halal, Vegetarian

Prep Time 30

Cook Time 40

Servings bars

Calories 288kcal

Author Farah Abumaizar

Ingredients

For the dough:

1 cup water 240ml
2 tablespoon fenugreek seeds
1 cup fine semolina 175g
1 teaspoon instant yeast
pinch sugar
3 cups all purpose flour 375g
2 tablespoon toasted sesame seeds
2 tablespoon nigella seeds (black sesame seeds)
1 tablespoon fenugreek powder (optional for extra flavor)
1 teaspoon baking powder
1/3 cup melted butter 75g
1/2 cup olive oil 100g

For the sugar syrup:

2 1/2 cups white sugar 500g
1 1/4 cup water 300ml
squeeze lemon juice
1 1/2 tablespoon rose water
1 1/2 tablespoon orange blossom water

For assembling:

2 tablespoon tahini, or melted butter or ghee for greasing the pan
1/2 cup blanched whole almonds (skin removed, raw)

Instructions

In a small saucepan, add the water and bring to a boil. Add the fenugreek seeds and remove from the heat, cover and let it steep at least 10 minutes.
In a large dry skillet on medium heat, add the semolina. Toast, until light golden brown and fragrant, stirring constantly (a good 8-10 minutes, maybe even more)
In a small bowl, strain the fenugreek water, discarding the seeds. To the water, add the instant yeast and sugar. Mix, then let sit for a few minutes until bubbly.
To a large bowl, add the toasted semolina, flour, sesame and nigella seeds, fenugreek powder if using and baking powder. Whisk to combine.
Add the melted butter and olive oil, and the yeast/water mixture. Mix with a spatula to combine, then use hands to really work the dough together. Dough will be on the drier side.
Grease a 12 inch circular pan or pan of your choice with tahini. Press the dough into the prepared pan until even.
Using a knife, cut diamond shapes into the bars, cutting all the way through to the bottom of the pan. Top each diamond with a whole almond, pressing down slightly to get them to stick.
Cover the pan with a kitchen towel, and rest for one hour. Near the end of the one hour, preheat the oven to 375 F (190C). Meanwhile, make the sugar syrup.

Make the sugar syrup:

In a medium saucepan, stir together the sugar, water and lemon juice. Set on a stovetop over medium high heat. Bring to a boil, then reduce heat to low and let it simmer for 10 minutes. Remove from the stove immediately once 10 minutes is over, and off the heat stir in the rose water and orange blossom water. Set aside to cool.

Finish off the hilbeh:

After the one hour rest, bake the hilbeh in the middle of the oven, until light brown on top, about 35 minutes. Lift one of the diamonds to make sure the bottom is also cooked. Optionally, broil for another couple fo minutes to get some color on top.
Once it's out of the oven, immediately pour the syrup all over the hot hilbeh and let it stand for at least 30 minutes to soak in the syrup.

Video

Notes

Ingredient Notes:
• Fenugreek seeds are the heart of this recipe. Steeping them in hot water extracts their warm, earthy flavor without the harsher bitterness they can sometimes have.
• Fine semolina is essential. Coarse semolina will make the texture grainy rather than soft and fudgy.
• Sesame and nigella seeds add warmth and aroma. You can swap the nigella for black sesame if needed.
• Fenugreek powder is optional but great if you want a stronger, more pronounced fenugreek flavor.
• Melted butter and olive oil together give the cake richness while keeping the texture moist. You can substitute ghee for the butter for a more traditional flavor.
• For the syrup, the rose water and orange blossom water give that classic Middle Eastern floral aroma. Add them off the heat so the flavor stays bright and fragrant.

Important Recipe Tips:

Keep stirring the semolina while it toasts so it doesn't burn
The dough will feel slightly dry, but this is normal. After resting, the semolina absorbs the liquid and softens.
Always score the dough into diamonds before baking. Cutting all the way down to the bottom ensures clean slices after baking.
• Resting the dough for one hour is crucial for giving the bars their signature soft, melt-in-your-mouth texture.
• Bake until the top is lightly golden and the bottom of one piece also looks set and golden. This prevents sogginess after adding the syrup.
• The syrup should be cool when poured over the hot cake so it absorbs quickly and evenly.
• Allow the hilbeh to sit at least 30 minutes after adding the syrup so it has time to fully soak through.

Storing Leftovers:
• At room temperature: Store tightly covered for up to 1 week.
• In the fridge: Lasts up to 10 days. Keep it in an airtight container to prevent it from drying out.
• Freezing: Freeze individual slices for up to 3 months. Thaw at room temperature, then warm briefly if you prefer it soft.

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