Lebanese Sfouf
A water-based semolina and wheat-flour cake with turmeric, tahini and almonds.
Preparation: 20 min · Cooking: 30 min · Total: 1 hr 35 min · 2 servings
Ingredients
- 100 g RAW coarse wheat semolina
- 1 tsp Ground turmeric
- 50 g Granulated sugar
- 50 g Plain white wheat flour
- 50 ml Neutral vegetable oil TOTAL in batter
- 100 ml Potable water, not milk
- 1 tsp Baking powder
- 10 ml Pure sesame tahini TOTAL for pan
- RTE blanched WHOLE almonds, split into 16 halves — 8
Instructions
Prepare oven and tin
Preheat to 180°C. Coat a metal tin around 15 × 15 cm with ALL 10 ml tahini. Keep layer thickness comparable: half needs about half the pan area, fourfold four base-size tins/batches, not one deep pan.
Preheat to 180°C. Coat a metal tin around 15 × 15 cm with ALL 10 ml tahini. Keep layer thickness comparable: half needs about half the pan area, fourfold four base-size tins/batches, not one deep pan.
Mix all measured batter
Combine 100 g coarse semolina, 50 g flour, turmeric and baking powder. Dissolve 50 g sugar in 100 ml WATER only, add all 50 ml oil, then mix wet into dry gently until no dry pockets remain. No milk, anise, extra sesame or hidden pan oil.
Combine 100 g coarse semolina, 50 g flour, turmeric and baking powder. Dissolve 50 g sugar in 100 ml WATER only, add all 50 ml oil, then mix wet into dry gently until no dry pockets remain. No milk, anise, extra sesame or hidden pan oil.
Divide almond garnish
Never taste raw flour/batter. Pour into the tahini-coated tin and level. Split 8 WHOLE RTE almonds into 16 halves; arrange two halves for each of 8 planned pieces. Half uses 4 whole almonds/4 pieces, fourfold 32 whole almonds/32 pieces.
Never taste raw flour/batter. Pour into the tahini-coated tin and level. Split 8 WHOLE RTE almonds into 16 halves; arrange two halves for each of 8 planned pieces. Half uses 4 whole almonds/4 pieces, fourfold 32 whole almonds/32 pieces.
Bake through the centre
Bake on the middle rack at 180°C from a 30-minute first check. Centre must be fully baked with no wet batter on a clean skewer; golden edges alone are not enough. Follow stricter compatible ingredient directions and extend baking if necessary.
Bake on the middle rack at 180°C from a 30-minute first check. Centre must be fully baked with no wet batter on a clean skewer; golden edges alone are not enough. Follow stricter compatible ingredient directions and extend baking if necessary.
Bake through the centre: 1800 seconds
Cool on a safe rack
Remove from the 180°C oven with mitts and cool safely on a rack. The 45-minute cooling reminder is a FIRST CHECK, not proof of room temperature or a guaranteed cooling curve. Do not leave perishables beyond prompt-refrigeration deadlines.
Remove from the 180°C oven with mitts and cool safely on a rack. The 45-minute cooling reminder is a FIRST CHECK, not proof of room temperature or a guaranteed cooling curve. Do not leave perishables beyond prompt-refrigeration deadlines.
Cool on a safe rack: 2700 seconds
Check measured cereal split
Base cereal TOTAL is 150 g = 100 g semolina + 50 g flour, not 150 g of each. Fourfold is 400 g semolina/200 g flour, 200 ml oil/400 ml water. Account for wheat, sesame and nuts plus actual labels; no unsupported nutrition claims.
Base cereal TOTAL is 150 g = 100 g semolina + 50 g flour, not 150 g of each. Fourfold is 400 g semolina/200 g flour, 200 ml oil/400 ml water. Account for wheat, sesame and nuts plus actual labels; no unsupported nutrition claims.
Slice and refrigerate
Once safely handled, cut eight pieces. Refrigerate promptly in covered shallow portions at 4°C or colder, use within 2 days or earlier ingredient deadline. This is a selected household cap, not validated counter shelf life.
Once safely handled, cut eight pieces. Refrigerate promptly in covered shallow portions at 4°C or colder, use within 2 days or earlier ingredient deadline. This is a selected household cap, not validated counter shelf life.
Tips
- Step quantities describe 2 catalogue shares, not guaranteed dietary portions. Scale EVERY numeric input, process-water allowance and garnish by 0.5 for 1 share or 4 for 8 shares. Times, temperatures, thickness, oil depth and pan sizes do not multiply: use suitable comparable-depth vessels or successive base-size batches. Cup 240 ml, tbsp 15 ml, tsp 5 ml; product directions and actual allergens control.
Common mistakes
- Keep perishables at 4°C or colder. Separate raw meat, eggs and flour tools from ready-to-eat food. Refrigerate shallow portions promptly within 2 hours, or 1 hour above 32°C; do not wait for full counter cooling. These are refrigerator-entry deadlines, not a guaranteed cooling curve.
Substitutions
- Keep the specified raw/cooked/prepared states and amounts. Check actual labels and allergens; reconcile incompatible components rather than adding unmeasured ingredients. Never taste raw flour, dough, batter or sealing paste.
Storage
Keep covered at 4°C or colder for at most 2 days or earlier component-label deadline. This selected household cap is not validated shelf life; assembly does not reset an older ingredient clock. Keep perishables at 4°C or colder. Separate raw meat, eggs and flour tools from ready-to-eat food. Refrigerate shallow portions promptly within 2 hours, or 1 hour above 32°C; do not wait for full counter cooling. These are refrigerator-entry deadlines, not a guaranteed cooling curve.
Reheating
Reheat cooked leftovers only once to 74°C throughout, checking representative centres. A timer or browned surface is not enough; respect earlier component deadlines.
About this recipe
A water-based semolina and wheat-flour cake with turmeric, tahini and almonds.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.