Sfouf is incredibly easy to make, requires no mixer, and uses pantry-friendly ingredients. It’s naturally vegan and dairy-free, making it ideal for people with dietary restrictions. The warm, earthy flavor of turmeric combined with the soft texture of semolina creates a unique cake that’s both comforting and wholesome. Perfect for breakfast, dessert, or an afternoon pick-me-up.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Semolina
All-purpose flour
Sugar
Baking powder
Turmeric powder
Anise seeds or anise extract (optional)
Vegetable oil
Milk (plant-based or regular)
Tahini (for greasing the pan)
Pine nuts or sesame seeds (for topping)
Directions
Preheat your oven to 350°F (175°C).
Grease a baking dish (typically 9×13 inches) with tahini instead of butter or oil.
In a large bowl, combine semolina, flour, sugar, baking powder, and turmeric. Add anise if using.
Stir in vegetable oil and milk until you get a smooth batter.
Pour the batter into the prepared pan and spread evenly.
Sprinkle the top with pine nuts or sesame seeds.
Bake for 30–40 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool before slicing into squares or diamonds. Serve warm or at room temperature.
Servings and timing
This recipe makes about 12–16 squares. Prep time: 10 minutes Cook time: 35 minutes Total time: 45 minutes
Variations
Gluten-free version: Use a gluten-free flour blend in place of all-purpose flour.
Nut-free: Top with sesame seeds instead of pine nuts.
Spiced: Add cinnamon or ground mahleb for extra depth.
Sweetened milk: Use sweetened almond or coconut milk for added flavor.
Orange twist: Add a splash of orange blossom water or orange zest.
Richer texture: Substitute part of the vegetable oil with melted coconut oil or butter.
Mini versions: Bake in muffin tins for individually portioned cakes.
Date-sweetened: Replace part of the sugar with date paste for a natural sweetener.
Chocolate chip: Add a handful of chocolate chips for a modern twist.
Pistachio topping: Sprinkle crushed pistachios on top instead of pine nuts.
Storage/Reheating
Store Sfouf in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5–6 days. To reheat, warm slightly in the microwave for 10–15 seconds or enjoy at room temperature. Sfouf also freezes well; wrap individual slices and store for up to 2 months. Thaw before serving.
FAQs
What is Sfouf made of?
Sfouf is made from semolina, flour, sugar, turmeric, baking powder, milk, and oil. It’s topped with pine nuts or sesame seeds.
Why is it called Sfouf?
“Sfouf” means “rows” in Arabic, referring to the way the cake is traditionally sliced into neat rows or diamonds.
Is Sfouf vegan?
Yes, it’s naturally vegan since it contains no eggs or dairy. You can also use plant-based milk to keep it fully vegan.
What does Sfouf taste like?
It has a mildly sweet flavor with earthy notes from the turmeric and a subtle aroma from anise (if used). The texture is dense yet tender.
Can I use only semolina?
A mix of semolina and flour gives the best texture, but you can try all semolina for a denser result.
What type of semolina should I use?
Use fine or medium semolina for the smoothest texture. Coarse semolina may result in a grainier cake.
Why is tahini used to grease the pan?
Tahini not only prevents sticking but also adds a subtle nutty flavor that complements the cake.
Can I make Sfouf without anise?
Yes, anise is optional. You can leave it out or replace it with vanilla or orange blossom water.
How do I know when Sfouf is done baking?
The top will be golden and a toothpick inserted in the center will come out clean.
What can I serve with Sfouf?
Serve it with tea, coffee, or a side of fruit for a light and satisfying dessert or snack.
Conclusion
Sfouf is a delicious and distinctive Lebanese turmeric cake that brings warmth, simplicity, and tradition to your table. With its golden hue, easy prep, and versatile ingredients, this cake is a perfect addition to any occasion—whether you’re sharing it with guests or enjoying a quiet treat. Once you try it, Sfouf is sure to become a regular in your baking rotation.
Sfouf is a traditional Lebanese turmeric cake made with semolina, flour, turmeric, and anise, offering a warm, earthy flavor and golden color. Naturally egg-free and dairy-free, it’s a simple, wholesome cake perfect for pairing with tea or coffee.
Ingredients
2 cups semolina
1 cup all-purpose flour
1 cup sugar
1 tablespoon baking powder
1 tablespoon turmeric powder
1 teaspoon anise seeds or 1/2 teaspoon anise extract (optional)
1 cup vegetable oil
1 1/2 cups plant-based or regular milk
Tahini, for greasing the pan
2 tablespoons pine nuts or sesame seeds, for topping
Instructions
Preheat your oven to 350°F (175°C).
Grease a 9×13-inch baking dish with tahini.
In a large bowl, combine semolina, flour, sugar, baking powder, turmeric, and anise if using.
Add vegetable oil and milk to the dry ingredients and mix until smooth.
Pour the batter into the prepared pan and spread evenly.
Sprinkle pine nuts or sesame seeds on top.
Bake for 30–40 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool completely before slicing into squares or diamonds. Serve warm or at room temperature.
Notes
Use sesame seeds instead of pine nuts for a nut-free version.Add orange zest or blossom water for a citrusy twist.For a richer taste, substitute part of the oil with melted coconut oil or butter.Sfouf freezes well—wrap slices individually for easy storage.Serve with tea or coffee for a traditional Lebanese treat.
