Ingredients with Measurements:
- 1 1/2 cups of semolina flour
- 1 1/2 cups of all-purpose flour
- 1 1/2 cups of sugar
- 1 1/2 cups of vegetable oil
- 1 1/2 cups of milk
- 1/2 cup of shredded coconut
- 1/2 cup of chopped pistachios
- 1 tablespoon of baking powder
- 1/2 teaspoon of turmeric
- 1/2 teaspoon of ground anise
Special equipment needed:
- 9x13 inch baking dish
- Mixing bowl
- Whisk
- Spatula
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C).
2. In a mixing bowl, whisk together the semolina flour, all-purpose flour, sugar, baking powder, turmeric, and ground anise.
3. Add the vegetable oil and milk to the dry ingredients and mix until well combined.
4. Fold in the shredded coconut and chopped pistachios.
5. Pour the batter into a greased 9x13 inch baking dish.
6. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
7. Let the sfouf cool before slicing into squares.
- Time:
Preparation time: 10 minutes
- Cooking time: 30-35 minutes
Temperature:
- Oven temperature: 350°F (175°C)
Serving size:
- Makes 12-16 squares
Nutritional information:
- Calories per serving: 410
- Total fat: 25g
- Saturated fat: 6g
- Cholesterol: 5mg
- Sodium: 80mg
- Total carbohydrates: 44g
- Dietary fiber: 2g
- Sugars: 24g
- Protein: 5g
Substitutions for ingredients:
- Semolina flour can be substituted with cornmeal or polenta.
- All-purpose flour can be substituted with whole wheat flour.
- Vegetable oil can be substituted with melted butter or coconut oil.
- Milk can be substituted with almond milk or coconut milk.
- Shredded coconut can be substituted with desiccated coconut or coconut flakes.
- Pistachios can be substituted with almonds or walnuts.
Variations:
- Add 1/2 cup of raisins or chopped dates to the batter.
- Replace the pistachios with chopped almonds or walnuts.
- Add 1/2 teaspoon of ground cinnamon to the batter.
- Drizzle honey or syrup over the top of the sfouf before serving.
Tips and tricks:
- Make sure to grease the baking dish well to prevent sticking.
- Use a toothpick to check if the sfouf is done baking.
- Let the sfouf cool completely before slicing to prevent crumbling.
- Store leftovers in an airtight container at room temperature for up to 3 days.
Storage instructions:
- Store leftovers 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 a dusting of powdered sugar.
- Garnish with additional chopped pistachios and shredded coconut.
Garnishes:
- Chopped pistachios
- Shredded coconut
- Powdered sugar
Pairings:
- Serve with a cup of hot tea or coffee.
Suggested side dishes:
- Fresh fruit salad
- Greek yogurt with honey and granola
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 flour to the batter.
Food safety advice:
- Make sure to use fresh ingredients.
- Wash your hands and all utensils before preparing the recipe.
- Store leftovers in an airtight container at room temperature for up to 3 days.
Food history:
- Sfouf is a traditional Lebanese cake made with semolina flour, turmeric, and anise. It is often served with tea or coffee.
Flavor profiles:
- The sfouf has a sweet and nutty flavor with a hint of anise and turmeric.
Serving suggestions:
- Serve the sfouf as a dessert or snack.
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Region: Lebanese