Fenugreek dessert
Palestinian dessert with some modification
Cooking Instructions
- 1
Soak fenugreek seeds overnight in water covered.
- 2
Next day discard the soaking water. Add fresh water to the seeds and boil over low heat for one hour
- 3
Keep a cup of the water used for boiling the fenugreek. Allow it to cool to room temperature.
- 4
Allow fenugreek to cool to room temperature.
- 5
Dissolve 3 cups dark brown sugar into one and half cups water.
- 6
Let the syrup boil and reduce till slightly thick.
- 7
Add 1 TSP of orange flower water and the juice of half a lemon.
- 8
Let cool for use later in the recipe.
- 9
In a large bowl,mix the semolina, flour, sugar, yeast and the spices.
- 10
Then add the vegetable oil, fenugreek and the water (kept from boiling fenugreek) into the mixture. Knead well.
- 11
Let the dough rest for one hour.
- 12
Then spread it in a pan covered with 2 tablespoons of tahina.
- 13
Cut the dough into diagonal shapes. Let it rest for another hour.
- 14
Put into 180 degrees oven for 45 minutes till the top is nicely browned.
- 15
Pour on top (while still peeping hot) cold brown sugar syrup.
- 16
Let to rest covered overnight, then serve for breakfast.
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