SEMOLINA TURMERIC CAKE (SFOOF)
A Lebanese dessert that is not overly sweet. It is pleasing to the American palate due to its lack of rose water and orange blossom essence, found in most Middle Eastern desserts. Sahteyn! (Bon appetit!)
Provided by Lara
Categories World Cuisine Recipes Middle Eastern Lebanese
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch round baking pan.
- In a small bowl, mix semolina, flour, turmeric and baking powder. Set aside.
- In a large bowl, stir milk and sugar until sugar is dissolved. Add flour mixture and oil and beat with an electric beater at medium speed for 5 minutes. This step is essential, do not use any shortcuts.
- Pour into a prepared 9 inch round pan. Sprinkle top with pine nuts. Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes, or until wooden pick inserted in center comes out dry.
Nutrition Facts : Calories 187.7 calories, Carbohydrate 24.1 g, Cholesterol 1.6 mg, Fat 10 g, Fiber 0.2 g, Protein 1.4 g, SaturatedFat 1.5 g, Sodium 69.5 mg, Sugar 19.7 g
SFOUF (LEBANESE TURMERIC CAKE)
This Lebanese cake flavored with anise seeds was one of my favorite treats growing up. It's a beautiful bright yellow thanks to turmeric powder. My grandmother shared her recipe with me so I can finally make it for myself!
Provided by LauraF
Categories World Cuisine Recipes Middle Eastern Lebanese
Time 50m
Yield 16
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking pan with tahini.
- Combine boiling water and anise seeds in a glass measuring cup; let steep, about 5 minutes. Strain into a bowl; stir in sugar until dissolved. Discard anise seeds.
- Mix flour, turmeric, baking powder, and anise seed powder together in a bowl. Make a well in the center; mix in oil and butter. Stir in sweetened anise water until batter is the consistency of thick yogurt.
- Pour batter into the prepared baking pan. Score top into diamond shapes with the tip of a knife; place 1 pine nut in the center of each diamond.
- Bake in the preheated oven until top is lightly browned, about 30 minutes.
Nutrition Facts : Calories 283.3 calories, Carbohydrate 37.5 g, Cholesterol 15.3 mg, Fat 13.9 g, Fiber 0.9 g, Protein 3 g, SaturatedFat 4.9 g, Sodium 48.9 mg, Sugar 18.8 g
SFOOF SEMOLINA AND TURMERIC CAKE
This cake has density to it, it can be served vegan by substituting extra virgin olive oil for butter and water for milk, it will taste just as good. Traditionally its cut in small squares and each square has a pine nut or blanched almond, I've served it with toasted sesame seeds when I wanted Sfoof and was out of pine nuts and almonds. You can omit the anise, however the flavor adds a little sweetness and takes it to another level. I absolutely love this cake and I hope you will too! Sfoof is great served with tea or coffee for breakfast.
Provided by Gypsy Queen Cuisine
Categories Breakfast
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F, grease a deep rectangular pan 81/4 x121/4 x2 inches deep with a tablespoon of tahini.
- Mix the semolina, flour, baking powder, anise and turmeric in a bowl,.
- Add the olive oil or butter in small pieces and with your hands mix well until all well combined ( I use a cheese shredder for the butter instead of cutting them in small bits).
- In a separate bowl combine warm water or milk and sugar and stir until its dissolved.
- Add the syrup to the flour mixture and beat with a hand beater for 5 minutes.
- Pour into baking pan, sprinkle with sesame seeds, pine nuts or blanched almonds whichever you fancy!
- Bake for about 35 minutes or until the cake has risen and is cooked inside. Test with a toothpick and if it comes out dry the cake is done. Remove from the oven and allow to cool, then cut into diamonds or squares and serve at room temperature This cake will keep for a week if its stored in a sealed container in a cool place.
Nutrition Facts : Calories 317, Fat 8.7, SaturatedFat 4.8, Cholesterol 19.1, Sodium 99.6, Carbohydrate 54.5, Fiber 1.7, Sugar 18.9, Protein 5.5
TURMERIC CAKE - SFOOF
This is a Lebanese (Middle Eastern) cake-like dessert. Easy and delicious. Originally Sfoof is made with semolina but this is an easier version and for me, a much tastier one. Give it a try!
Provided by Cosette Khoryati
Categories Other Desserts
Time 1h10m
Number Of Ingredients 11
Steps:
- 1. -Preheat the oven to 350 degrees. -Grease an 11 inch pan with tahini paste. -Mix all ingredients together, leaving the sesame seeds aside. -Pour the mixture in the baking pan, then sprinkle the top with the sesame seeds. -Bake until toothpick inserted comes out clean.
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SFOUF (LEBANESE TURMERIC CAKE) BY ZAATAR AND ZAYTOUN
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5/5 (5)Servings 10Cuisine LebaneseCategory Dessert
- Combine the semolina, salt and sugar in a large mixing bowl. Sieve the flour, turmeric, and baking powder. Mix everything together well.
- Add the milk, orange blossom and water. Fold together gently then add the oil and keep folding until well combined. Be patient as this will take a few minutes but it will come together soon
- Brush a large cake tin (approx 30 x 35 cm) with tahini. Pour in the cake batter and add the peeled almonds or pine nuts where you imagine the middle of the slice would be
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- In a bowl, mix all the dry ingredients together. Then add in all the wet ingredients and continue mixing until you obtain a nice smooth yellow cake batter. If dough is too thick, you can add 1/4 cup of water.
- Coat a 1/2 sheet pan sized pan with tahini paste and pour in the batter into the baking pan. Let it rest for 10 minutes and then spread the pine nuts on top.
- Bake in a preheated 350 degree oven for 30 minutes or until golden in color. If the batter is cooked and the top is not brown, turn on the broiler and keep a close eye on it until it's golden then remove from oven and let it cool on room temperature before cutting.
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