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Lebanese

Sfouf

Sfouf is a tender Lebanese turmeric semolina cake, lightly scented with anise and baked in a tahini-brushed pan. It has a golden crumb, a nutty edge, and is traditionally cut into small squares for sharing with coffee or tea.

Sfouf — Lebanese — ChefSnap
15 minsPrep
25 minsCook
8Serves
EasyDifficulty
460 kcal per serving7g protein 52g carbs 18g fat
Watch it made — SfoufWatch it madeمطبخ شيف وليد · 3:08

Ingredients

Method

  1. Heat the oven to 180°C and brush a small 15 cm baking dish generously with tahini, coating the base and sides.
  2. In a bowl, whisk together the semolina, flour, sugar, baking powder, turmeric, and ground anise until evenly colored.
  3. Add the water and neutral oil, then stir gently until a smooth, pourable batter forms.
  4. Let the batter rest for 10 minutes so the semolina softens slightly.
  5. Pour the batter into the tahini-coated dish and smooth the top with a spatula.
  6. Arrange the pine nuts or almonds over the surface in a simple pattern.
  7. Bake for 22 to 25 minutes, until the top is set, golden yellow, and a toothpick inserted in the center comes out clean.
  8. Cool in the pan for at least 15 minutes, then cut into squares or diamonds before serving.

Common questions

Can I substitute the semolina or flour in Sfouf if I don’t have both on hand?

You need fine semolina for the right texture, so don’t replace all of it. If needed, swap up to a small portion of the all-purpose flour with more semolina, but avoid using only flour, which makes the cake softer and less traditional.

How do I know when Sfouf is fully baked?

Bake at 180°C for 22 to 25 minutes, until the top looks set and lightly golden. A toothpick in the center should come out clean or with a few dry crumbs. If it still looks wet, bake 2 to 3 minutes more.

What are the most common mistakes when making Sfouf?

The biggest mistakes are skipping the resting time, overmixing, and overbaking. Resting helps the semolina soften. Stir just until smooth, or the cake can turn dense. Also, use enough tahini so it releases cleanly from the pan.

How should I store Sfouf, and how long does it keep?

Store cooled Sfouf in an airtight container at room temperature for 2 days, or refrigerate for up to 5 days. For longer storage, freeze cut pieces wrapped well. Bring to room temperature before serving, or warm briefly if you like it softer.

What is the best way to serve Sfouf?

Let it cool at least 15 minutes before cutting into squares or diamonds. Serve it plain with tea or coffee, or as a snack or dessert. It’s best at room temperature, when the crumb is tender and the nut topping stays crisp.