Sfouf

What Goes With It

• Sweet mint tea
• Arabic coffee
• Fresh apricots

Making Sfouf, Step by Step

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1. Brush a 23 cm square tin generously with the tahini, including the corners.

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2. Whisk the semolina, flour, sugar, turmeric, baking powder and salt together thoroughly so the turmeric is evenly distributed.

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3. Stir in the liquid and the oil and mix to a loose, pourable batter.

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4. Leave it to stand 15 minutes so the semolina hydrates. It will thicken noticeably.

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5. Heat the oven to 180°C / 350°F. Pour the batter into the tin and scatter the pine nuts and sesame seeds evenly over the top.

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6. Bake 35 minutes, until risen, deep yellow and a skewer comes out clean.

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7. Cool 15 minutes in the tin, then cut into diamonds and lift out.

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Related guides: Prep, cook and total time · Pan and tin size.

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A Few Notes

A full tablespoon of turmeric. Less makes it sweet and flat.

Rest the batter 15 minutes or the crumb stays gritty.

Tahini in the tin, not butter — it flavours the crust.

Storing and Reheating

An airtight tin for 5 days; it stays moist because of the oil. It freezes for 2 months.

Common Questions

Nutrition per Serving

Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: where a line offers a choice of foods, only one of them is counted. How the figures are worked out.