Hilbeh Fenugreek Cake

Hilbeh Fenugreek Cake is a traditional Palestinian dessert that has the perfect combination of flavors. Every diamond piece is so sweet and indulging.

Fenugreek seeds Water Yeast Sugar Milk Flour Sesame seeds Nigella seeds Anise seed Ground anise Ground fennel Fine semolina Olive oil Hilbeh Hilbeh water Simple syrup


White Scribbled Underline

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 the 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.

Flour Bag


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 the 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 it's 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.

Floral Pattern
Floral Pattern


Circled Dot

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 temperature until completely cool.


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