This sfouf recipe makes the classic Lebanese yellow cake: soft, lightly sweet and golden from turmeric, with a gentle anise flavor and a crisp tahini base. It contains no eggs, takes 15 minutes to mix, and slices into neat diamonds for coffee time.
Sfouf means “rows” in Arabic, because bakers traditionally cut it into neat lines of squares. After the recipe, you will also find fixes for a bitter taste, a dry crumb, and a cake that sticks to the pan.
Sfouf Recipe at a Glance
- Prep time: 15 minutes
- Bake time: 30–35 minutes
- Pan: 23 × 33 cm (9 × 13-inch) baking pan
- Makes: about 20 pieces
Ingredients
- 250 g (1½ cups) fine semolina
- 125 g (1 cup) all-purpose flour
- 200 g (1 cup) sugar
- 2 teaspoons ground turmeric
- 1½ teaspoons baking powder
- 1 teaspoon ground anise (optional)
- 240 ml (1 cup) milk
- 160 ml (⅔ cup) vegetable oil
- 2 tablespoons tahini, for the pan
- 40 g (¼ cup) pine nuts or blanched almonds, to decorate
How to Make This Sfouf Recipe
- Prepare the pan. First, heat the oven to 180°C (350°F). Then brush the pan generously with tahini, covering the base and sides.
- Mix the dry ingredients. Next, whisk the semolina, flour, sugar, turmeric, baking powder and anise in a large bowl.
- Add the oil. Then pour in the oil and rub it into the dry mixture with your fingers until it looks like wet sand.
- Add the milk. After that, stir in the milk until you have a smooth, thick batter. Let it rest for 10 minutes so the semolina can absorb the liquid.
- Fill the pan. Pour the batter into the pan, level the top, and press the pine nuts or almonds lightly over the surface.
- Bake. Bake for 30–35 minutes, until the top is golden and a skewer in the center comes out clean.
- Cool and cut. Finally, cool the sfouf in the pan for 30 minutes, then cut it into squares or diamonds.
Sfouf Recipe: Common Problems and How to Fix Them
Why does my sfouf taste bitter?
Cause: You used too much turmeric or baking powder, since both taste bitter in large amounts.
Fix: Therefore, measure them exactly with level spoons. For a milder flavor, reduce the turmeric to 1½ teaspoons; the cake will still be bright yellow.
Why is my sfouf dry?
Cause: Typically, it is because it was overbaked, or the semolina did not rest in the batter.
Fix: Let the batter rest for 10 minutes before baking, and take the cake out as soon as the skewer comes out clean. Also, store it covered so it does not dry out.
Why is my sfouf dense?
Cause: Old baking powder, or the batter was too thick.
Fix: Check that your baking powder is fresh. If the batter is very stiff, add 2–3 tablespoons of extra milk.
Why does it stick to the pan?
Cause: This usually happens because there was not enough tahini on the pan.
Fix: Coat the whole base and the corners with tahini. In fact, the tahini also gives sfouf its traditional nutty, crisp bottom.
Tips for Success With This Sfouf Recipe
- Use fine semolina for a soft crumb. In contrast, coarse semolina makes the cake gritty.
- Cut the cake while it is still slightly warm, since it slices more cleanly.
- Wear gloves or wash your hands quickly, because turmeric stains.
Sfouf Recipe Variations
- Sfouf with yogurt: replace half the milk with plain yogurt for a softer, slightly tangy cake.
- Vegan sfouf: use oat or almond milk instead of dairy milk.
- Carob sfouf (sfouf bi debs): replace the turmeric and sugar with carob molasses for a dark, rich version.
Storage Tips
Keep sfouf in an airtight container at room temperature for up to 4 days, so it stays soft. It also freezes well for up to 2 months.
Then and Now
Sfouf is a home cake from Lebanon, where families bake it for birthdays, holidays and afternoon coffee. Because it uses no eggs, it is also a popular choice during Lent. You can read more about sfouf on Wikipedia.
Sfouf Recipe FAQ
Does sfouf contain eggs?
No. Traditional sfouf has no eggs, so it is lighter and keeps well for several days.
Can I use butter instead of oil?
Yes. However, oil keeps sfouf softer and is more traditional.
What can I use instead of tahini for the pan?
You can use oil or butter, but the base will not have the same nutty flavor.
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