Winter is here! This cold rainy weather calls for some sweet comfort food that fills your heart and soul with warmth and love. You must try this Hilbeh Fenugreek Cake!
Hilbeh cake is one of the Palestinians’ favorite sweets, especially in the winter season. It is a fulfilling sweet due to its high-calorie content that gives you the energy you need to stay warm during winter.
The beautiful blend of spices in this heavenly dessert will fill your kitchen with a beautiful aroma. Drenched with a dollop of syrup, you will have your tastebuds experience the taste of starts in the Palestine’s December Sky.
Comfort Dessert for your Cold Winter!
What Is Hilbeh?
Hilbeh, helbeh, holbah, or hulbah is an Arabic word that translates to Fenugreek . It is a condiment made from ground fenugreek seeds which are commonly used in the Middle East. It is also widely used in an array of Indian dishes.
Raw hilbeh seeds have an incredibly bitter taste. However, when you cook it and combine it with other ingredients, hilbeh can turn a bland dish into a mouthwatering one! You can use it as fenugreek seeds as a whole or ground.
Cooked hilbeh seeds taste like maple syrup or dark caramel. Add some fenugreek seeds to your salads, stews, chicken marinade, and spice blends to elevate your dishes with a rich and deep flavor.
Elevate Your Special Evenings
Hilbeh or Fenugreek Seeds: Impressive Health Benefits
Hilbeh or fenugreek seeds were used long ago as an alternative medicine. Its benefits are endless! It has a high amount of fiber and minerals like iron and magnesium.
Fenugreek may help metabolic conditions. That’s why it is recommended for people suffering from diabetes. It seems that it improves insulin function which helps lower blood sugar and reduces cholesterol levels.
Furthermore, Hilbeh is a natural, safe alternative for drugs used to boost breastmilk production. It is recommended for breastfeeding women to consume it as a herbal tea to increase milk production, which helps babies gain more weight.
Perfect Sweet Ending to Any Meal!
Hilbeh | Fenugreek Cake
Hilbeh fenugreek cake is so yummy and indulging that your guests will ask for a second piece or even a third! Let’s get ready!
Ingredients
For the Fenugreek Seeds
Fenugreek seeds
Water
For the dough
Yeast
Sugar
Milk
Flour
Toasted sesame seeds
Toasted nigella seeds
Anise seed
Ground anise
Ground fennel
Fine semolina
Olive oil
Boiled and strained hilbeh
Reserved hilbeh water
For the Simple Syrup
Sugar
Water
Squeeze of lemon
Orange blossom (if desired)
Steps to Prep
To Prepare Hilbeh/ Fenugreek Seeds
First, boil hilbeh seeds in 2 cups of water for 3 minutes and discard the liquid.
Again, return seeds to boil with 2 cups water for another 3 minutes and discard the liquid.
Finally, return the seeds to boil one last time with another 2 cups of water for 3 minutes. Strain and reserve the remaining liquid.
To Prepare Simple Syrup
First of all, boil water and sugar until it starts bubbling. Then, add a squeeze of lemon and orange blossom if desired.
Then, allow it to come to room temperature before using it.
To Bake the Cake
First, mix the yeast, sugar, and warm milk together and set aside for 5-10 minutes to activate.
Meanwhile, in a large bowl, mix the fine semolina, flour, toasted sesame seeds, toasted nigella seeds, anise seeds, ground anise, ground fennel, and strained hilbeh.
Once the yeast is activated, add it to the dry ingredients with olive oil and reserved hilbeh water. Mix well and press down firmly into a half cookie sheet, making sure it is even on all sides.
Then, cut your cake into the desired shape. I did vertical lines and then diagonal lines to make diamond shape pieces. Cover and let it rise in a warm place for 1-2 hours or until fluffy.
Now, bake in a preheated oven at 400F for 35-45 minutes or until it gets some nice color on top.
Finally, pour about 4 cups of simple syrup on top while the cake is hot, and let it sit at room temperature until completely cool.
Serve it with black coffee or a hot cup of tea and enjoy!
A Piece of Heaven!
Substitutions
Sweeteners: You can adjust the sweetness to your preference; if you prefer not using white sugar, you can replace it by sweeteners such as honey, maple syrup, or coconut sugar.
Dairy-Free Options: For those who opt for dairy free alternatives, instead of milk, you can use plant-based milk options such as almond milk, coconut milk, or soy milk.
Variations
Spices: Experiment with different spice blends to customize the flavor of your fenugreek cake. Add a pinch of ground cinnamon, nutmeg, cardamom, or ginger for a warm and aromatic touch. For a savory twist, try adding cumin seeds, fennel seeds, or chili flakes to the batter.
Flour: Instead of using traditional wheat flour, you can play around with other flours like chickpea flour (besan), millet flour, or almond flour for a gluten-free option. On another tasty note, using whole wheat flour instead of all-purpose flour adds a nuttier flavor and boosts the fiber content of the cake.
Nut and Seed Additions: Emphasize and polish the texture and nutritional value of your fenugreek cake by incorporating chopped nuts or seeds such as almonds, walnuts, pistachios, or sunflower seeds. Toast the nuts or seeds before adding them to the batter to bring out their flavors.
Tips You Must Know
For ultimate taste, it is better to prepare hilbeh cake one day ahead to allow the flavors to come together into perfect harmony.
Use a 13×18 sheet pan to make the cake. You can double or triple the ingredients to make a larger tray and please a larger crowd.
Make sure to boil the fenugreek seeds, rinse, and discard the liquid 2-4 times to make sure that the bitterness of the seeds is gone. Reserve the water from the final round to use it later in the recipe.
For an extra nutty taste, you can place one slice of almond or one pine nut in the center of each diamond piece of fenugreek cake.
Diamonds of Sheer Joy
Storage Tips
Storing: wait until the fenugreek cake cools down to avoid it getting soggy, then transfer it into airtight containers; you could use plastic bags or glass containers for that purpose.
Refrigeration: to maintain its freshness and prevents spoilage, wrap the cake in plastic wrap or aluminum foil before placing it in the container to further protect it from absorbing any odors from other foods in the fridge. It can be preserved for 2-3 days.
Freezing: for longer-term storage, cut it into slices and wrap each slice individually in plastic wrap or aluminum foil. Then, place the wrapped slices in a freezer-safe bag or container. Frozen fenugreek cake can last for several weeks. When you’re ready to enjoy it, simply thaw it in the refrigerator overnight or reheat it in the microwave or oven.
Enjoy Every Sweet Bite!
Frequently Asked Questions
If you like the flavor of honey-based syrup, you can give it a try.
Dry fenugreek seeds can be stored for up to 5 years in a dry place away from the sun. Cooked fenugreek seeds can be stored in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 6 months. It is better to freeze them in individual servings so you can easily use them when needed.
Recipes You Must Try:
Halawat el Jibn (Sweet Cheese Rolls)
Bakery Style Almond Croissants
Palestinian Sesame Tea Cookies
If you’ve tried this recipe, don’t forget to rate it and leave a comment below! I would love to hear about your experience. You can follow me on Facebook, Instagram, and YouTube.
Hilbeh Fenugreek Cake
Ingredients
For The Fenugreek Seeds
- 4 tablespoons Fenugreek seeds
- 2 cups Water for each time
For The Dough
- ¾ tablespoon yeast
- ¼ cup sugar
- ¼ cup milk
- 2¼ cups flour
- 3 tablespoons toasted sesame seeds
- 3 tablespoons toasted nigella seeds
- 1½ tablespoons anise seeds
- 2 tablespoons ground anise
- 2 tablespoons ground fennel
- 1⅓ cups fine semolina
- 1¼ cups olive oil
- boiled and strained hilbeh seeds prepared above
- 1 cup reserved hilbeh water
For The Simple Syrup
- 6 cups sugar
- 3½ cups water
- a squeeze of lemon
- orange blossom optional
Instructions
To Prepare Hilbeh/Fenugreek Seeds
- Boil hilbeh seeds in 2 cups water for 3 minutes and discard the liquid.
- Return seeds to boil with 2 cups water for another 3 minutes and discard the liquid.
- Return the seeds to boil one last time with other 2 cups of water for 3 minutes. Strain and reserve the remaining liquid.
To Prepare Simple Syrup
- Boil water and sugar until it starts bubbling. Then, add a squeeze of lemon and orange blossom if desired.
- Allow it to come to room temperature before using it.
To Bake The Cake
- Mix the yeast, sugar, and warm milk together and set aside for 5-10 minutes to activate.
- In a large bowl, mix the fine semolina, flour, toasted sesame seeds, toasted nigella seeds, anise seeds, ground anise, ground fennel, and strained hilbeh.
- Once yeast is activated, add it to the dry ingredients with the olive oil and reserved hilbeh water. Mix well and press down firmly into a half cookie sheet, making sure its even on all sides.
- Cut your cake into the desired shape. I did vertical lines and then diagonal lines to make diamond shaped pieces. Cover and let it rise in a warm place for 1-2 hours or until fluffy.
- Bake in a preheated oven at 400F for 35-45 minutes or until it gets some nice color on top.
- Pour about 4 cups of simple syrup on top while the cake is hot, and let it sit at room temp until completely cool.
- Serve it with black coffee or a hot cup of tea and enjoy.
Notes
- For ultimate taste, it is better to prepare it one day ahead to allow the flavors to come together in perfect harmony.
- Use a 13×18 sheet pan to make hilbeh cake. You can double or triple the ingredients to make a larger tray and please a larger crowd.
- Make sure to boil the fenugreek seeds, rinse, and discard the liquid 2-4 times to make sure that the bitterness of the seeds is gone. Reserve the water from the final round to be used later in the recipe.
- For an extra nutty taste, you can place one slice of almond or one pine nut in the center of each diamond piece of fenugreek cake.
It’s certainly a must, besides the rich nutrition value and the great health benefits!
A very aromatic dessert that guarantees you a once-in a life time experience, I’ve had it when I was very young; and trying this recipes was a journey down through the memory lane!
Thank you very much for posting the recipe!
this takes me wayyyyy back to when my grandma and mom used to make it! Its the perfect helbeh recipe
This is THE perfect recipe. My go to. I had never made it before until now. My family loves it and frequently request for me to make it. It’s light, not too fluffy or dense. As for the simple syrup, I don’t add anything but the water and sugar. My family likes it that way because the syrup feels lighter. I can’t explain why 😆
super delicious !!
Thanks for sharing it with us !!
Ah-mazing recipe! Love trying out Palestinian desserts. This might be my second favorite right after kanafe ❤️