Lebanese Semolina and Turmeric Sfouf
An egg-free Lebanese cake made with semolina, turmeric, and pine nuts. Bake until golden, then cut into squares or diamonds.
This sfouf follows a Lebanese version of the semolina cake, made without eggs and with tahini to grease the pan. Turmeric gives it its characteristic color, while pine nuts decorate the top. Let it cool completely before cutting.
Ingredient allergens
Allergen listDocumented presence
-
Sesame
Tahini
Ingredients without verified allergen data 8
Ingredients without verified allergen data: Fine durum wheat semolina, Flour, Ground turmeric, Baking powder, Sugar, Whole milk, Neutral vegetable oil, Pine nuts.
Alternatives by dietary restriction
Lactose-free milk
For lactose intolerance
It can replace liquid milk in cooking and baking to reduce lactose. It retains milk proteins, so it does not avoid the milk allergen. Choose a variety suited to the recipe and check the label. Also check other allergens and the risk of cross-contact.
Lactose-free milk retains milk proteins. This option does not address milk allergy.
Allergens to consider in this alternative:
- Milk and milk products
Check the label, other allergens and cross-contact. Replacing one ingredient does not remove allergens elsewhere in the recipe; adjustments depend on the culinary use.
Method
- 01
Mix the batter
Preheat the oven to 200 °C. In a bowl, mix the fine durum wheat semolina, flour, ground turmeric, and baking powder. In another container, dissolve the sugar in the whole milk. Pour the liquid mixture over the dry ingredients and gradually add the neutral vegetable oil, mixing until the batter is smooth.
Temperature: 200 °C / 392 °FReady to continue when: The batter is smooth and uniform, with no visible dry patches.
15 min - 02
Prepare the pan
Line a 30 × 20 cm pan with baking paper and coat the bottom and sides with tahini. Pour in the batter and level the surface. Sprinkle the pine nuts over the top.
Ready to continue when: The batter is spread in an even layer, with the pine nuts distributed across the surface.
- 03
Bake and cool
Reduce the oven temperature to 180 °C and put the pan in the oven. Bake for 25–30 minutes, until the sfouf is golden. Let it cool completely before cutting it into squares or diamonds.
Temperature: 180 °C / 356 °FReady to continue when: The surface is golden, and the cake has cooled completely before cutting.
30 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
- LA BIOTECNOLOGÍA PARA LA SEGURIDAD ALIMENTARIA, ECONÓMICA Y LA GEOPOLÍTICA doi.org/10.37885/221211159
- Por qué el Sáhara Occidental es una pieza clave para la seguridad alimentaria mundial doi.org/10.64628/aao.swhdr6qsf
- Combinaciones tiempo-temperatura para el cocinado seguro de los alimentos - ELIKA www.elika.eus/es/combinaciones-tiempo-temperatura-para-el-cocinado-seguro-de-los-alimentos/
- - YouTube www.youtube.com/watch?v=oJsF7BL8rvc
- <em>Sfouf</em>: pastel libanés de sémola con almendras cervexeandocast.blogspot.com/2012/05/sfouf-pastel-libanes-de-semola-con.html
- Sfouf: Bizcocho libanés de cúrcuma – Tasty Mediterraneo www.tastymediterraneo.com/es/sfouf-bizcocho-libanes-de-curcuma/
- Sfouf - Receta Tradicional y Auténtica Libanesa | 196 flavors www.196flavors.com/es/sfouf/?srsltid=AU7gw4UEP-_v6PSJkKQ4QQR97-X739ZcUkplKP1PonW_sRTJYf4KVcC…
- SFOUF – Una Cocina Feliz unacocinafeliz.com/recetas/snacks/sfouf/
- Sfouf - Pastel Libanes de Sémola y Cúrcuma sukaldikas.com/recetas/sfouf-pastel-libanes-de-semola-y-curcuma/
- Sfouf libanés - Diario Sirio Libanés www.diariosiriolibanes.com.ar/Secciones/Gastronom%C3%ADa/Sfouf-liban%C3%A9s
- Sfouf - Recetas italianas de GialloZafferano www.giallozafferano.es/recetas/sfouf.html
- Descubre el delicioso sfouf: un postre libanés único cookpad.com/es/buscar/sfouf
- - YouTube www.youtube.com/watch?v=oJsF7BL8rvc&xstg=CAMSBhUDze3xHw%3D%3D
- Sfouf - Receta Tradicional y Auténtica Libanesa | 196 flavors www.196flavors.com/es/sfouf/?srsltid=AU7gw4WNxD1qAhdtODQgvyTCveoVgLJkAy8RiGQuTkQNib_xYdYzmCM…
State: Published after documentary validation; no “Tested” label is shown.