Hilbeh (fenugreek cake) is a delicious, traditional Palestinian dessert made with farina (smeed), olive oil, and fenugreek seeds all mixed into a dough. After baking, it's drenched in a sweet, simple syrup creating a unique and flavorful treat.
This traditional Palestinian hilbeh is easy to make and so delicious. It's a fragrant and mildly sweet sticky cake with a distinctive flavor from the fenugreek seeds, giving it an aromatic twist.
This dessert is popular among Palestinians and is often served with tea or coffee. My mother usually made hilbeh during the winter and cooler weather.
Hilbeh is a traditional dish that originated in the rural areas of Palestine. For generations, Palestinian peasants have crafted meals from their harvest, using simple ingredients and methods. The generous use of extra virgin olive oil reflects its abundance after the harvest season, bringing a rich, hearty flavor to this delicious yet humble dish.
For more Palestinian dessert recipes try Harissa dessert, warbat, or knafeh.
Don’t be intimidated by the number of steps; my instructions below are straightforward and easy to follow. Let's get to it.
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What is Hilbeh or Fenugreek Seeds?
Fenugreek seeds or Arabic for hilbeh حلبة, are small yellowish-brown seeds from the fenugreek plant (Trigonella foenum-graecum), a herb that is part of the legume family. These seeds are commonly used as a spice and for their medicinal properties. Fenugreek seeds have a distinctive flavor that is slightly bitter, with a nutty, maple-like aroma when cooked or roasted.
Raw seeds have a strong, slightly bitter taste. But when soaked or boiled the bitterness mellows, and they develop a sweet, nutty flavor with a hint of maple syrup.
The seeds are often used in Indian cuisine as part of spice blends like curry powder, and garam masala.
Health Benefits of Hilbeh
- Digestive aid: Fenugreek seeds have long been used in traditional medicine to help digestion and reduce inflammation.
- Lactation support: Fenugreek is used as a natural remedy to boost milk production in breastfeeding mothers.
- Blood sugar control: Research suggests that fenugreek seeds can help regulate blood sugar levels, making them potentially beneficial for people with diabetes.
- Fenugreek seeds are rich in fiber, protein, and vitamins, such as B6, iron, magnesium, and manganese.
Equipment
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- Baking Tray - a 12" size Aluminum cake pan, or a rectangular 16"x 12"
- Large Bowl - for mixing all ingredients
- Measuring cup and measuring spoons - for measuring the ingredients
Ingredients
Full ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
- Semolina versus Farina: Semolina is coarsely milled durum wheat commonly used in making couscous. I'm using Farina with this recipe which can be found in any Middle Eastern market. Farina is a key ingredient in this recipe, make sure it's a Middle Eastern brand.
- Flour - All-purpose flour, will give a smooth texture to the overall taste.
- Fenugreek Seeds (hilbeh) - This can be found at any Middle Eastern or Indian grocery store.
- Extra Virgin Olive Oil (EVOO) - Extra virgin olive oil has a rich, fruity, and slightly peppery flavor that complements the other flavors in hilbeh, in addition to the health benefits of EVOO.
- Instant Yeast - Yeast acts as a leavening agent, which helps the hilbeh rise and creates a lighter, airy texture in the cake.
Sugar Syrup Ingredients
- White Granulated Sugar - It's best to use granulated sugar with this recipe, avoid using powdered or brown sugar.
- Tap water
- Fresh Lemon Juice - It's important to use lemon just as it serves to hold off any crystallization.
Instructions
Full ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
The first step is to prepare sugar syrup, so it's cooled off once hilbeh baked and ready.
Preparing Hilbeh Seeds
Step 1 | Wash and rinse hilbeh.
Step 2 | Place washed hilbeh in a small bowl and soak overnight in room temperature water.
Making hilbeh Dough
Step 1 | In a small bowl, mix yeast and sugar with ¼ cup of warm water. Combine well together until yeast is fully dissolved.
Step 2 | Let it sit for 5 minutes or until a foam appears on top which is an indication that yeast is activated.
Step 3 | In a large bowl, combine flour and farina, then pour olive oil.
Step 4 | With your hands, combine all ingredients well together.
Step 5 | Pour in the yeast mixture and the soaked hilbeh seeds with its water (fenugreek water) over the mixed flour, farina, and olive oil.
Step 6 | Mix everything well until you reach a soft, pliable dough. At this point, you may need to add ¼-½ cups of lukewarm water so the dough is soft, not sticky or dry.
Step 7 | With your hands spread the dough on a 12" ungreased sheet pan.
Step 8 | Make sure the dough is all spread using your palm to press well on all edges for even thickness.
Step 9 | Cut into straight lines.
Step 10 | Continue cutting into diagonal lines aiming for a nice little diamond shape. Once cut, cover baking tray with plastic paper and a kitchen towel in a warm place and let hilbeh rest for 1 hour.
Baking:
Step 1 | Once hilbeh rises bake hilbeh on a preheated 400F for 25-30 minutes. Or until the edges and top are golden brown.
Step 2 | Once removed from the oven, immediately pour cooled sugar syrup over hot hilbeh making sure the entire pan and all edges are drenched.
Step 3 | Let baked hilbeh sit with sugar syrup for 20-30 minutes so the syrup is soaked well. Hilbeh will taste better the next day as the sugar syrup is soaked and the flavors improve as it sits.
Variations and Substitutions
- You use half a cup of olive oil and the second half of any other neutral oil or unsalted butter.
- You can add nigella seeds to the mixture, add 1-2 tablespoons of nigella seeds while making the dough.
- If you prefer a thinner hilbeh you can use a 14" round cake pan.
- You can also use a rectangular shape baking sheet.
Storage
- Since hilbeh doesn't include any dairy it can be stored in an airtight container for up to 7 days on the kitchen counter.
- Hilbeh can be stored in an airtight container in the freezer for up to 3 months.
- When making sugar syrup don't add any rose water or orange blossom water, as it will interfere with the strong flavor of hilbeh.
Expert Tips
- No need to grease the baking pan since the dough includes enough olive oil.
- Make sure the sugar syrup is cooled off at room temperature and needs to be poured over hot baked hilbeh immediately after it's out of the oven so it's all soaked in.
- For step-by-step instructions on how to sugar syrup click here (don't add any rose water or orange blossom water, as it will interfere with the strong flavor of hilbeh).
- Make sure hilbeh is soaked overnight or at least for 8 hours.
- Hilbeh should be sticky and not dry, the amount of sugar syrup used is enough to make it sticky and not watery.
Frequently Asked Questions
No, you don't, diamond shape is the traditional way of cutting hilbeh, but feel free to cut it into squares or any other shape you like.
Yes, you can but you may end with a different texture.
Fenugreek or hilbeh can cause a noticeable smell in urine and sweat. The seeds contain a compound called sotolon, which is responsible for the distinctive odor. When you consume fenugreek, sotolon is absorbed into your bloodstream and excreted through sweat and urine. Avoiding boiling the seeds will tremendously eliminate that strong smell. But hilbeh must be soaked overnight to soften.
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Hilbeh (Fenugreek Cake)
- Prep Time: 15
- 60 minutes resting:
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Palestinian
- Diet: Vegan
Description
Hilbeh (fenugreek cake) is a delicious, traditional Palestinian dessert made with farina (smeed), olive oil, and fenugreek seeds all mixed into a dough. After baking, it's drenched in a sweet, simple syrup, creating a unique and flavorful treat.
Ingredients
- 1 tablespoon fenugreek seeds (hilbeh)
- 3 cups farina (smeed)
- 1 cup flour
- 1 tablespoon instant yeast
- 1 teaspoon granulated sugar
- 1 cup extra virgin olive oil
- ¾ -1 cup lukewarm water divided (¼ with soaked hilbeh, ¼ with yeast and ¼-
½ with the overall mixer).
Sugar Syrup
- 2 cups sugar
- 1 cup water
- A squeeze of fresh lemon juice (1 teaspoon)
Instructions
- Wash and rinse hilbeh seeds.
- In a small bowl or a cup place hilbeh with ¼ cup of room temperature water and soak overnight (the water soaked in hilbeh will be used later).
- Make sugar syrup, and set aside.
- In a small bowl, mix yeast and sugar with ¼ cup of lukewarm water. Combine well together until yeast is fully dissolved.
- Let it sit for 5 minutes or until a foam appears on top which is an indication that yeast is activated.
- In a large bowl, combine flour and farina, then pour olive oil.
- With your hands, combine the three ingredients well together, until olive oil is well integrated with flour and farina.
- Pour in the yeast mixture and the soaked hilbeh seeds with its water over the mixed flour, farina, and olive oil.
-
With your hands mix everything well together, and add ¼ - ½ cup of lukewarm water continue kneading until you reach a pliable dough (start by adding ¼ water then knead, and gradually add the rest of the water if needed).
- With your hands spread the dough on a 12" round baking sheet (no need to grease the pan since hilbeh has enough olive oil)
- Make sure the dough is all spread using your palm to press well on all edges.
- Cut into straight lines.
- Continue cutting aiming for a diamond shape.
- Once cut, cover baking tray with plastic paper and a kitchen towel and let hilbeh rest for 1 hour.
- Once risen, bake hilbeh on a preheated 400F for 25-30 minutes, or until the edges and top are golden brown.
- Once removed from the oven, immediately pour cooled sugar syrup over hot hilbeh making sure all edges are drenched.
- Let baked hilbeh sit with sugar syrup for 20-30 minutes so the syrup is soaked well.
- Hilbeh will taste better the next day as the sugar syrup is soaked and the flavors improve as it sits.
Notes
- No need to grease the baking pan since the dough includes enough olive oil.
- Make sure the sugar syrup is cooled off at room temperature and needs to be poured over hot baked hilbeh immediately after it's out of the oven so it's all soaked in.
- For step-by-step instructions on how to sugar syrup click here (don't add any rose water or orange blossom water, as it will interfere with the strong flavor of hilbeh).
- Make sure hilbeh is soaked overnight or at least for 8 hours.
- The texture of hilbeh should be sticky and not dry.
Wafa Shami says
Hi Adrianna, that's great. I'm so happy to hear that.
Hoda says
I remember my mom making this and how much we loved it. I always thought it was so hard to make so I never tried, until I saw this recipe. It was really easy and tuned out perfectly! . Thanks for sharing this recipe Wafa!
Wafa Shami says
Hi Hoda, glad to hear that, you are welcome!
Bella says
This recipe is absolutely amazing, super simple for anyone to do this perfectly on the first try. The hilbeh came out very moist and delicious. Thank you Wafa for the recipe!
Wafa Shami says
Hi Bella, that's great to hear. You are welcome!
Rifqa says
Once you make it, how do you *stop* eating it?!
Wafa Shami says
Hi Rifqa, I know it's so delicious, I need to know how to do that myself -:)