Sfouf
Sfouf's bright yellow colour and gentle sweetness make it a familiar sight at Lebanese Easter tables and family celebrations.
A vibrant yellow Lebanese semolina and turmeric cake, lightly sweet and fragrant with anise, traditionally baked for Easter and other celebrations.
Ingredients
Method
Combine semolina, flour, turmeric, anise and sugar.
Whisk in oil and enough milk or water to form a smooth, pourable batter.
Pour into a greased tray and scatter with pine nuts if desired.
Bake at 180C for 25-30 minutes until golden and a skewer comes out clean.
Let the batter rest for a few minutes before baking to allow the semolina to hydrate fully for a tender crumb.
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