Lebanon

Sfouf

Name: Sfouf
Total time: 55 min
Yield: 12 servings
Cuisine: Lebanese
Ingredients: 1 tbsp to grease the tin tahini; 1 1/2 cups fine semolina rava (semolina); 1 cup maida (all-purpose flour, plain flour); 1 cup sugar; 1 1/2 tsp turmeric (ground turmeric); 2 tsp baking powder; 1 tsp ground (or aniseed) fennel seeds; 2/3 cup cooking oil (vegetable oil); 1 1/4 cups milk; Almonds, blanched halves (or pine nuts)

A sunny yellow semolina cake. Turmeric finally gets dessert duty.

55 minTime

5 gProtein each

mildSpice

The turmeric cake2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

324kcal

5 gprotein

2 gfibre

55minutes

Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.

Ingredients

Tahini1 tbsp, to grease the tin

Rava (semolina)1½ cups fine semolina

Maida (all-purpose flour, plain flour)1 cup

Sugar1 cup

Turmeric (ground turmeric)1½ tsp

Baking powder2 tsp

Fennel seeds1 tsp, ground (or aniseed)

Cooking oil (vegetable oil)⅔ cup

Milk1¼ cups

Almondsblanched halves (or pine nuts)

Method

6 steps

1Heat the oven to 180 C and grease a 9 inch square tin with the tahini.
2Whisk the semolina, maida, sugar, turmeric, baking powder and ground fennel.
3Rub the oil into the dry mix for 2 minutes, then whisk in the milk. Rest 10 minutes.
4Pour into the tin and press the almonds on top in rows.
5Bake until golden and a skewer comes out clean.
6Cool in the tin and cut into squares or diamonds.

Serve it like this

Cut into diamonds, each with an almond on top, and serve on a plate with tea.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Sfouf

Make it your way

Ingredients

Method

Make it a meal