هريسة الحلبة

We start by soaking fenugreek seeds a day in advance, then we drain them and add two cups of clean water, bringing them to a boil. We let them sit aside to cool.

We mix the coarse semolina with flour, black seeds, sesame seeds, yeast, a teaspoon of baking powder, and two tablespoons of sugar, then stir the ingredients together.

We add olive oil and ghee to the mixture and knead it well until the semolina absorbs all the oil and ghee, and the grains open up.

We add the water we boiled the fenugreek in and the fenugreek seeds, and mix the ingredients thoroughly. At first, the dough will seem soft, but the semolina and flour will absorb the liquid, and the dough will hold together.

We spread the dough in the baking tray or dish we will use, ensuring it's evenly spread.

We cover the dough and let it rise for an hour.

Meanwhile, we prepare the syrup using 2 cups of water, 3 cups of sugar, and a teaspoon of honey. When the mixture starts to boil and the sugar dissolves, we add lemon juice.

We cut the harissa and bake it in the oven for 35 minutes at 180 degrees Celsius.

As soon as we take the harissa out of the oven, we soak it with the syrup.