Fenugreek Tray

Name: Fenugreek Tray
Prep time: 180 min
Cook time: 35 min
Total time: 215 min
Yield: 12 servings
Ingredients: 500 g semolina; 100 g local flour (≈ 1/2 uqiya, ~0.75 cup); 150 g vegetable shortening (≈ 3/4 uqiya, ~0.7 cup); 1 tbsp fenugreek seeds; 1 tbsp yeast; 2.5 cups water; 1 tbsp ground cinnamon; 2.25 cups sugar; 1.75 cups water; 1 tsp lemon juice

A yeast-raised semolina tray sweet scented with boiled fenugreek and finished with cool syrup and cinnamon. The dough is scored like baklava before baking, then rescored after soaking so the pieces separate neatly.

Prep 180 min · Cook 35 min · Total 215 min · Difficulty: medium

Servings

Ingredients

500 g

semolina

100 g

local flour — ≈ 1/2 uqiya, ~0.75 cup

150 g

vegetable shortening — ≈ 3/4 uqiya, ~0.7 cup

1 tbsp

fenugreek seeds

1 tbsp

yeast

2 1/2 cups

water

1 tbsp

ground cinnamon

For the syrup

2 1/4 cups

sugar

1 3/4 cups

water

1 tsp

lemon juice

Method

Boil the fenugreek seeds in water until the liquid reduces, then use both the cooked seeds and their remaining liquid in the dough.

Rub the semolina, flour, melted fat, and dissolved yeast together until the mixture turns crumbly, then add the fenugreek water and seeds and knead only lightly to bring it together.

Spread the dough in a round tray, score it like baklava, cover it, and let it rise under a little weight until it springs back when pressed.

Bake at about 375°F/190°C (the source gives no temperature) until set, pour over cooled syrup while the tray is hot, dust with cinnamon, and rescore the cuts so the syrup seeps into each piece.

Notes

A note on the page gives a doubled version with walnut filling layered between two sheets of dough.

كيتي كتن (Kitty Katan) — الكتاب الحديث لعمل الحلويات وفن الطهي

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