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Helbeh Cake
Helbeh is a traditional Jordanian cake made primarily from semolina and fenugreek seeds, often enjoyed for its unique flavor and purported health benefits, especially for nursing mothers. The cake is baked until golden and then soaked in a sweet syrup, creating a moist and aromatic treat. It's a popular dessert for special occasions and gatherings.
ð§ ææ
- 1/4 cup Fenugreek seeds
- 2.5 cups Water(for boiling fenugreek seeds)
- 3 cups Fine semolina
- 1/2 cup All-purpose flour
- 1/2 cup Olive oil
- 2 teaspoons Instant dry yeast
- 1/2 teaspoon Baking powder
- 1/4 teaspoon Salt
- 1/2 teaspoon Cinnamon powder
- 1/2 teaspoon Anise powder
- 4 cups Sugar(for syrup)
- 2 cups Water(for syrup)
- 1 tablespoon Lemon juice(for syrup)
- 1 teaspoon Tahini paste(for greasing the pan)
- 1/4 cup Almonds(blanched and slivered, for garnish (optional))
ðšâð³ äœãæ¹
- 1
Prepare the syrup: In a saucepan, combine 4 cups of sugar and 2 cups of water. Bring to a boil over medium-high heat, stirring until sugar dissolves. Reduce heat and simmer for 5 minutes. Stir in lemon juice. Remove from heat and let cool completely.
- 2
Prepare the fenugreek water: In a separate saucepan, combine 1/4 cup fenugreek seeds with 2.5 cups of water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the seeds have softened and the water has reduced slightly. Strain the seeds, reserving the fenugreek-infused water. Discard the seeds.
- 3
Make the cake batter: In a large bowl, combine the fine semolina, all-purpose flour, olive oil, instant dry yeast, baking powder, salt, cinnamon, and anise powder. Gradually add the reserved fenugreek water, mixing until a thick, pliable dough forms. Add a little more water if needed to achieve a soft, spreadable consistency.
- 4
Prepare the baking pan: Lightly grease a 9x13 inch baking pan with tahini paste or butter.
- 5
Spread the dough evenly into the prepared baking pan. Score the dough into diamond shapes or squares. If desired, place a blanched almond in the center of each piece.
- 6
Let the dough rise: Cover the pan with a clean tea towel and let it rest in a warm place for about 1 hour, or until slightly puffed.
- 7
Bake the cake: Preheat oven to 400°F (200°C). Bake the helbeh cake for 25-30 minutes, or until golden brown and cooked through.
- 8
Soak with syrup: As soon as the cake comes out of the oven, pour the cooled sugar syrup evenly over the hot cake. Allow it to soak in for at least 15-20 minutes.
- 9
Serve: Cut along the scored lines and serve warm or at room temperature.
ð¡ ããã®ã³ã
- âThe fenugreek seeds can be bitter, so ensure they are cooked thoroughly to mellow their flavor.
- âThe syrup should be completely cool when poured over the hot cake for optimal absorption and texture.
- âDon't overwork the dough; a soft, pliable consistency is key.
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- Some recipes add a touch of cinnamon or anise to the dough for added flavor.
- A sprinkle of sesame seeds can be added before baking for extra texture.