Cheesy Potato Sticks

In a bowl mash the lightly cooled boiled potatoes using a potato masher. Add the semolina, yeast and grind fenugreek, followed by water and salt. Mix well with a fork or using a food processor for few minutes. Depending on the potatoes (and their water content) you may need to add a bit more semolina in order to form the dough in a soft boll. Cover the bowl and leave to rise for about an hour. After an hour or so (depending on the room temperature), when the dough is risen, transfer it over a lightly floured (with the semolina) surface and knead it for just a minute. Oil your hands or dust them with some semolina from time to time as the dough is soft and quite sticky. Form long thin ropes, 1cm in diameter, and cut them in 5cm long pieces. Roll every piece in the finely grated cheese and arrange on a baking tray lined with parchment paper. Cover and let rise again for 25-30 minutes. Preheat the oven to 200°C and when the cheesy sticks are raised, bake for 12-15 minutes, until golden. Serve warm or at room temperature.