1. Do I have to cut hilbeh into a diamond shape?

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.

2. Can I use Samolina instead of Farina

Yes, you can but you may end with a different texture.

3. Why I shouldn't boil the seeds?

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.

Hilbeh (Fenugreek)Traditional Palestinian Dessert

Name: Hilbeh (Fenugreek Cake)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Palestinian
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).; 2 cups sugar; 1 cup water; A squeeze of fresh lemon juice (1 teaspoon)

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

Scale

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
3/4 -1 cup lukewarm water divided (1/4 with soaked hilbeh, 1/4 with yeast and 1/4-
1/2 with the overall mixer).

Sugar Syrup

2 cups sugar
1 cup water
A squeeze of fresh lemon juice (1 teaspoon)

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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.