Sfouf

The first person that comes to my mind when I say “sfouf”, is my childhood friend ” Hanouda”.

I remember tasting this Lebanese sweets at her place. I can’t recall when exactly, but I’m sure it was very long time ago. We used to go study together, and one of those days she offered “sfouf”.

Hind is one of my very old friends. We grew up together have been friends since 2000. She was the first person I met when I transferred schools and ever since that day we’ve been friends; even more like sisters. We live miles appart but our friendship is rock solid !

“Sfouf ” is not very popular in Tripoli though. It is originated from Beirut. So, I had to improvise and discover the recipe to prepare it for International Day at my son’s nursery.

It is an eggless cake, made with semolina and flour. And the most important ingredient is the turmeric that gives it this bright yellow color.

Ingredients:

(15 to 18 persons )

• 2 1/2 cups fine semolina
• 1 cup flour
• 2 cups warm fresh milk ( or 4 TBsp powder milk + 2 cups warm water)
• 1 cup oil
• 2 cups sugar
• 3 Tsp baking powder
• 1 tsp turmeric powder
• 1 tsp vanilla
• Almonds and sesame for the top

Directions:

1. Preheat oven to 180 C. Grease two square pans 20×20 with tahini or line the bottom of the pan with parchment paper
2. Mix flour, semolina, sugar and turmeric
3. Add oil and mix
4. Add warm milk with vanilla and continue mixing.
5. Let the batter rest for 10 mins before adding the baking powder
6. Pour batter in prepared pans
7. Bake for 30 mins or until the top is golden brown

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