Hilbeh (dessert)

Not to be confused with Hulbah, a Yemeni condiment.

In Palestinian cuisine, Hilbeh, Hulbah, or Fenugreek Cake (Arabic: حلبة) is a dessert made from fenugreek seeds, olive oil, and semolina, topped with nuts, nigella seeds, or sesame, then coated in sugar syrup, which soaks into the cake.^[1]

Hilbeh

Type	Dessert
Region or state	Levant
Main ingredients	Semolina, Fenugreek, Olive Oil

Name

It is named after the Arabic name for fenugreek, which is Hilba (Arabic: حلبة, romanized: ḥilbah).^[2] Thus, the name Hilbeh can refer to different dishes that use fenugreek, for example, there is a drink called hilbeh, and a condiment named hilbeh.^[3][4] Sometimes the name Fenugreek cake is used instead in the English language.^[1][5]

It is sometimes referred to as Saniyit Hulba (Arabic: صينية حلبة, lit. 'tray of fenugreek').^[1]

Ingredients and Preparation

Sliced Hilbeh, the diamond cutting pattern can be seen on the pieces

The fenugreek seeds need to be soaked in water for a while before being used to remove any bitter taste.^[6][1]

The cake is a simple semolina cake similar to basbousa, fenugreek seeds are mixed into a batter made of semolina flour and olive oil, which is then baked, and then sugar and rose water syrup is added to it as a topping along with sesame or nigella seeds. The cake is cut into diamond or rhombus shaped pieces by first cutting in straight horizontal lines then diagonal lines, forming a slanted grid shape.^[6][1][7]

Consumption

Hilbeh is particularly popular in Palestine, but it is described as a "love it or hate it" dish.^[8][9] One of the factors limiting its popularity is the smell associated with fenugreek, caused by sotolon.^[10][1]

The dish is also popular among bedouin people.^[11]

Traditional medicine

Fenugreek is believed to have various medicinal properties, such as improving blood flow, and aiding in breast feeding.^[8][9][12]

See also

• Basbousa
• Qizha
• Sfouf