Ingredients with Measurements:
- 2 cups of semolina flour
- 1 cup of all-purpose flour
- 1 cup of sugar
- 1 tablespoon of baking powder
- 1 teaspoon of turmeric powder
- 1 cup of vegetable oil
- 1 cup of milk
- 1/2 cup of honey
- 1/2 cup of chopped walnuts
Special equipment needed:
- 9x13 inch baking dish
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Oven
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, and turmeric powder.
3. Add the vegetable oil and milk to the dry ingredients and mix until well combined.
4. Pour the batter into a greased 9x13 inch baking dish.
5. Drizzle the honey over the top of the batter and sprinkle the chopped walnuts on top.
6. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
7. Let the sfouf cool for 10 minutes before slicing and serving.
Time:
Preparation time: 10 minutes
Cooking time: 25-30 minutes
Temperature:
350°F (175°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 450
Fat: 23g
Carbohydrates: 57g
Protein: 6g
Fiber: 2g
Sugar: 34g
Substitutions for ingredients:
- You can use almond flour instead of semolina flour for a gluten-free option.
- You can use any type of nuts instead of walnuts.
Variations:
- You can add orange blossom water or rose water to the batter for a floral flavor.
- You can add raisins or dates to the batter for a chewy texture.
Tips and tricks:
- Make sure to whisk the dry ingredients well to avoid any clumps.
- Use a good quality honey for the best flavor.
- Let the sfouf cool before slicing to avoid crumbling.
Storage instructions:
- Store the sfouf in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- You can reheat the sfouf in the oven at 350°F (175°C) for 5-10 minutes or in the microwave for 30 seconds to 1 minute.
Presentation ideas:
- Serve the sfouf with a drizzle of honey and a sprinkle of chopped walnuts on top.
- Dust the top of the sfouf with powdered sugar for a festive touch.
Garnishes:
- Chopped walnuts
- Powdered sugar
- Fresh berries
Pairings:
- Tea or coffee
- Fresh fruit
Suggested side dishes:
- Greek yogurt
- Fruit salad
Troubleshooting advice:
- If the sfouf is too dry, add a splash of milk to the batter.
- If the sfouf is too wet, add a tablespoon of flour to the batter.
Food safety advice:
- Make sure to use clean and dry utensils and equipment when making the sfouf.
- Store the sfouf in an airtight container to avoid any contamination.
Food history:
- Sfouf is a traditional Lebanese cake that is commonly served during special occasions such as weddings and religious holidays.
Flavor profiles:
- Sweet
- Nutty
- Floral (if using orange blossom water or rose water)
Serving suggestions:
- Serve the sfouf as a dessert or a sweet snack.
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Region: Lebanese