The Best Sfouf Recipe!

This is the best Sfouf recipe ever!

I’ve been trying to get the perfect sfouf for some time now, almost all the recipes I tried came out not so good. Some recipes use all-purpose flour alone, some use semolina, others use a mix of both. With butter rather than oil, with milk and many other combinations.

So here’s my own combination that came out to be a recipe truly to die for.

Try it out and let me know your feedback.

Lebanese Sfouf
Serves 30
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
163 calories
22 g
0 g
8 g
2 g
1 g
82 g
3 g
8 g
0 g
6 g
Nutrition Facts
Serving Size
82g
Servings
30
Amount Per Serving
Calories 163
Calories from Fat 69
% Daily Value *
Total Fat 8g
12%
Saturated Fat 1g
3%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 0mg
0%
Sodium 3mg
0%
Total Carbohydrates 22g
7%
Dietary Fiber 1g
2%
Sugars 8g
Protein 2g
Vitamin A
0%
Vitamin C
0%
Calcium
5%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. o 2 – 3 cups boiling water
  2. o 2 tablespoons aniseed
  3. o 2 cups Ferkha flour (some call it very fine semolina)
  4. o 2 cups all-purpose flour
  5. o 2 tablespoons turmeric powder
  6. o 2 tablespoons baking powder
  7. o 1 1/4 cups sugar
  8. o 1 cup vegetable oil
  9. o 2 tablespoons Tahina (for the pan) or baking paper
  10. o Sesame Seeds for the decoration
Instructions
  1. 1. Add the aniseeds to the water and boil for 5 minutes. Keep aside for another five minutes then strain.
  2. 2. Preheat oven to 180ºC.
  3. 3. Mix the ferkha flour, all-purpose flour, turmeric powder, sugar and baking powder.
  4. 4. Add oil and anis water to the dry ingredients, then mix well. Add more water if needed. The batter should not be too thick. Rather sticky and soft.
  5. 5. Cover the bottom and sides of your pan with tahina, so the batter won’t stick on it; or use baking paper.
  6. 6. Decorate with sesame seeds.
  7. 7. Bake for 30 - 40 min (depending on your oven), or until a toothpick inserted comes out clean.
  8. 8. Cool.
  9. 9. Cut into square. You’ll get fluffy and mouthwatering sfouf.
Notes
  1. Store in an airtight container, or else the sfouf will dry out.
beta
calories
163
fat
8g
protein
2g
carbs
22g
more
Strawberry Blu http://strawberryblu.com/

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