There are a lot of things to love about Lebanon and Lebanese food. Lebanese desserts do not fall behind on that list, and one in particular stands out: Sfouf (aka Turmeric cake). We teamed up with the amazing Sarah Khouri from Mayrouba Food to bring you this delicious Lebanese Vegan Sfouf Recipe.
What is Sfouf?
Sfouf is a traditional Lebanese cake that is often found across the Levant region and is usually served alongside tea or coffee. Having a dryer texture it is the perfect cake to pick up and eat with your hands. Though Sfouf is a staple in Lebanon, every region of the country and even families have varying recipes. Most commonly Sfouf includes a tahini base, turmeric powder and some ratio of standard flour with semolina flour. The strong nutty flavor of turmeric along with the tahini base make Sfouf a comforting and flavorful cake. The bright golden color makes it beautiful to serve just as is!
Please note something very important: The word semolina means something different all around the world. So, it is critical to note that Lebanese semolina refers to a flour made with durum wheat. This means that it is NOT gluten free. In other countries, semolina can refer to a fine corn flour but this is not the case for this recipe. You can however, substitute semolina for a fine corn flour or corn meal but please ensure that it is ground finely so that it does not affect the texture. There are two types of semolina flour that can be found in an Arabic grocery store, course or fine. Both options work well.
You can make this recipe vegan by using soy milk and oil however traditionally crisco, butter, or oil can be used as well as any varying kind of milk. Frequently, in Lebanon with baked dishes, powdered milk and water are used instead and this is completely acceptable as well.
You can top this recipe with sesame seeds if you need to be conscious of nut allergies, however, Sfouf is commonly topped with a single pine nut on every slice.
Lebanese Sfouf Recipe
Ingredients
- 1 1/4 Cup AP flour
- 2 Cups semolina
- 1 1/2 tsp Baking Powder
- 1 tbsp Turmeric Powder
- 3/4 Cup Sugar
- 1 1/2 Cup Soy Milk (or non-dairy milk of your choice)
- 3/4 Cup Vegetable Oil
- 1/2 tbsp Roasted sesame seeds or pine nuts
- 2 tbsp Tahini
Instructions
- Preheat the oven to 350 degrees fahrenheit (180 c). In an 8×8 square pan pour two heaping tablespoons of tahini and spread along the bottom of the pan. All corners should be covered with a layer of the tahini paste.
- In a large bowl sift flour then add all your dry ingredients; semolina, baking powder, turmeric powder, and sugar. Whisk together until the dry ingredients are one color.
- Pour in the vegetable oil and mix together. The batter should begin to look like wet sand. Mix to make sure that everything is an even coloring. It is important to mix the oil before adding the milk to ensure that the semolina begins to hydrate.
- Slowly pour in the soy milk, making sure to mix continuously. The batter should begin to thin. If the batter is still too thick add more milk, one tablespoon at a time. The final batter should resemble lava and stream slowly from a spoon.
- Pour the batter into the prepared baking pan. Smooth the top of the batter and lightly sprinkle roasted sesame seeds over the top or place pine nuts in rows along the top of the sfouf. Bake for 35-45 minutes, rotating halfway through. The sfouf should be set and somewhat firm to the touch with a deep golden coloring.
- Let sfouf cool 10-15 minutes in the pan then cut. There are two traditional ways of serving sfouf, in a square shape or in a diagonal. To cut squares make three parallel cuts down one length of the pan then rotate and cut again perpendicular to the first set of lines. To make the diamond shape, cut three parallel cuts down one length of the pan. Mark out three parallel spots on all remaining sides of the pan. Start in one corner of the pan and cut a diagonal line across the parallel ones going from one corner to the next. Cutting outwards on either side continue cutting diagonal lines matching your markings to ensure even spacing.
- Serve the sfouf immediately with tea or coffee or store in an air-tight container. Sfouf will last 3-5 days room temperature in the container or can be placed in the freezer for up to one month.
Notes
That’s it for the Lebanese Vegan Sfouf recipe. For more delicious baked goods with a Lebanese twist visit Mayrouba Food and give them a follow on Instagram!
Also make sure to check the Food section of this blog!
This is such a different recipe! I can’t wait to try it. I use tahini in my salad dressing and have never seen a recipe using it! Can’t wait!
Sounds good ! Very simple and easy recipe to follow !
OOO this sounds so yummy and very different than anything I have ever made.
I’ve not tasted this before. I am a huge fan of Lebanese food. In my opinion, the #1 most delicious cuisine in the world.
Yum these sounds tasty and it is a very unique recipe. I have been looking for newer and different things to try lately!
I love seeing recipes from around the world, thank you for sharing. The turmeric sound really interesting in it!