Ingredients with Measurements:
- 2 cups of semolina flour
- 1 cup of all-purpose flour
- 1 cup of sugar
- 1 cup of vegetable oil
- 1 cup of milk
- 1 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1/2 teaspoon of ground turmeric
- 1/4 teaspoon of saffron threads
- 1/4 cup of water
Special equipment needed:
- Mixing bowl
- Whisk
- 9x13 inch baking pan
- Saucepan
- Small bowl
- Pastry brush
Step-by-step instructions:
1. Preheat your oven to 350°F (175°C).
2. In a mixing bowl, whisk together the semolina flour, all-purpose flour, sugar, baking powder, baking soda, salt, and ground turmeric.
3. In a saucepan, heat the vegetable oil and milk over medium heat until warm.
4. In a small bowl, soak the saffron threads in 1/4 cup of water for 5 minutes.
5. Add the saffron water to the warm milk and oil mixture and stir to combine.
6. Pour the wet ingredients into the dry ingredients and mix until well combined.
7. Grease a 9x13 inch baking pan with vegetable oil.
8. Pour the batter into the prepared pan and smooth the surface with a spatula.
9. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
10. Remove from the oven and let cool for 10 minutes.
11. In a saucepan, heat 1/4 cup of sugar and 1/4 cup of water over medium heat until the sugar dissolves.
12. Use a pastry brush to brush the sugar syrup over the top of the sfouf.
13. Cut into squares and serve.
- Time:
Preparation time: 15 minutes
- Cooking time: 25-30 minutes
Temperature:
- Oven temperature: 350°F (175°C)
Serving size:
- 12 servings
Nutritional information:
- Calories per serving: 350
- Total fat: 18g
- Saturated fat: 2g
- Cholesterol: 2mg
- Sodium: 200mg
- Total carbohydrates: 44g
- Dietary fiber: 2g
- Sugars: 20g
- Protein: 4g
Substitutions for ingredients:
- You can use almond milk instead of regular milk.
- You can use honey instead of sugar.
Variations:
- You can add chopped nuts or raisins to the batter before baking.
- You can add orange blossom water or rose water to the sugar syrup for added flavor.
Tips and tricks:
- Make sure to soak the saffron threads in water before adding them to the batter to release their flavor and color.
- Use a pastry brush to evenly distribute the sugar syrup over the top of the sfouf.
- Let the sfouf cool for 10 minutes before cutting into squares to prevent it from falling apart.
Storage instructions:
- Store leftover sfouf in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat, place the sfouf in a preheated oven at 350°F (175°C) for 5-10 minutes or until warm.
Presentation ideas:
- Serve the sfouf on a platter with fresh fruit and a drizzle of honey.
Garnishes:
- Garnish with chopped pistachios or almonds.
Pairings:
- Serve with a cup of hot tea or coffee.
Suggested side dishes:
- Serve with a side of fresh fruit or a salad.
Troubleshooting advice:
- If the sfouf is too dry, add a little more milk to the batter.
- If the sfouf is too wet, add a little more semolina flour to the batter.
Food safety advice:
- Make sure to store the sfouf in an airtight container to prevent it from drying out or spoiling.
Food history:
- Sfouf is a traditional Lebanese cake that is often served during special occasions.
Flavor profiles:
- Saffron adds a unique flavor and color to the sfouf, while the turmeric adds a subtle earthy flavor.
Serving suggestions:
- Serve the sfouf as a dessert or a sweet snack.
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Region: Lebanese