HILBEH

PG TESTED

This is a traditional Middle Eastern dessert that contains the ingredient fenugreek, which Rita Hanna describes as "a spice that feels like a stone. It can be found at many Middle Eastern and Indian and natural grocers." She says the recipe also is good for breakfast.

For attar (syrup)

• 2 cups sugar
  
• 1 1/2 cups water
  
• 1 tablespoon lemon juice

Mix sugar and water and bring to a boil. Add lemon juice and boil for 7 or more minutes, then let cool. (You want the syrup to be cooled before you pour it over the hot hilbeh.)

For hilbeh

• 1/4 cup fenugreek
  
• 1 package dry yeast
  
• 1 cup plus 1/4 teaspoon sugar
  
• 1 cup lukewarm water
  
• 1 cup flour
  
• 3 cups smeed (farina, or cream of wheat)
  
• 1 cup olive oil, plus some for greasing pan
  
• 1/4 teaspoon baking soda
  
• Dash of salt

Preheat oven to 350 degrees.

Rinse and drain fenugreek and boil in 1 cup of water until tender.

Dissolve yeast and 1/4 teaspoon sugar in 1/4 cup water.

Mix flour, smeed, olive oil, sugar, baking soda, salt and cooked fenugreek with 1/4 cup of its cooking broth.

Add dissolved yeast and rest of water (3/4 cup) to mixture to form a dough.

Spread dough in a 17-by-12-inch pan (greased with oil). Smooth by patting.

Bake at 350 degrees for 40 minutes or until brown.

When hot, pour cold attar (syrup) over it.

-- Rita Hanna

First Published: March 8, 2007, 5:00 a.m.