Lebanese Turmeric Cake (Sfouf) Recipe For Baking At Home In The UK

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Sfouf, a delectable Lebanese dessert, is a delightful combination of creamy semolina pudding and a fragrant orange blossom water aroma. Perfect for any occasion, from casual gatherings to festive celebrations, this dish is sure to tantalize your taste buds.

This guide will equip you with everything you need to create a delicious and authentic sfouf recipe right in your UK kitchen. We’ll delve into the ingredients, provide step-by-step directions, and explore the nutritional value of this delightful treat.

Sfouf (Lebanese Turmeric Cake)
Sfouf (Lebanese Turmeric Cake)

Ingredients:

1 cup (200g) semolina flour

  • 1/2 cup (100g) granulated sugar
  • 4 cups (1 liter) whole milk
  • 2 cups (500ml) water
  • 1/4 cup (60ml) orange blossom water
  • 1 tablespoon unsalted butter
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cardamom (optional)
  • Toasted pistachios and rose petals (for garnish)

  • Directions:

    1. Prepare the Semolina: In a large saucepan, whisk together the semolina flour and sugar until well combined.

    2. Heat the Milk and Water: In a separate pot, heat the milk and water over medium heat until simmering. Be cautious not to let the mixture boil.

    3. Temper the Semolina: Gradually whisk the hot milk mixture into the dry semolina mixture, a little at a time, while continuously stirring to prevent lumps. This process is crucial to ensure a smooth and creamy texture in the final sfouf.

    4. Thicken the Pudding: Once all the milk mixture is incorporated, return the combined mixture to the saucepan used to heat the milk and water. Bring the mixture to a gentle simmer over medium-low heat, stirring constantly to avoid scorching. Continue simmering for 15-20 minutes, or until the sfouf thickens to a pudding-like consistency.

    5. Flavor Infusion: Reduce heat to low and stir in the orange blossom water, butter, cinnamon, salt, and cardamom (if using). Allow the sfouf to simmer for an additional 5 minutes, allowing the flavors to meld beautifully.

    6. Cooling Down: Remove the saucepan from the heat and transfer the sfouf to a serving dish or individual bowls. Cover the surface of the sfouf directly with plastic wrap to prevent a skin from forming as it cools. Let the sfouf cool completely at room temperature.

    7. Chilling and Garnishing: Once cool, refrigerate the sfouf for at least 2 hours, or preferably overnight, to allow the flavors to fully develop and the texture to achieve its delightful creaminess.

    8. Presentation: Before serving, garnish the chilled sfouf with toasted pistachios and rose petals for a visually appealing and elegant touch.

    Nutrition Facts (Per Serving):

    Sfouf is a surprisingly nutritious dessert, offering a good source of carbohydrates for energy, protein for building and repair, and healthy fats for satiety. Here’s a breakdown of the approximate nutritional value per serving (based on a recipe yielding 8 servings):

    Calories: 300

  • Total Fat: 8g
  • Saturated Fat: 5g
  • Cholesterol: 30mg
  • Sodium: 120mg
  • Carbohydrates: 45g
  • Sugar: 30g
  • Protein: 8g
  • Calcium: 200mg

  • Please note: This is an approximate nutritional breakdown and may vary depending on the specific ingredients and brands used.

    Conclusion

    Sfouf is a delightful and versatile dessert that can be enjoyed plain, chilled, or even topped with fresh fruits or nuts for added texture and flavor. With its rich taste, creamy texture, and beautiful presentation, this Lebanese gem is sure to become a favorite in your household.

    So, the next time you’re looking for a delicious and relatively simple dessert to impress your guests, give sfouf a try!

    FAQs After The Conclusion:

    1. Can I substitute milk with another option in the sfouf recipe?

    Absolutely! For a vegan version, you can use non-dairy milk alternatives like almond milk, oat milk, or coconut milk. Keep in mind that the taste and texture might vary slightly depending on the chosen substitute.

    2. I don’t have orange blossom water. Is there an alternative?

    While orange blossom water is the traditional flavoring for sfouf, you can substitute it with 1 teaspoon of rose water or 1/2 teaspoon of almond extract. However, these alternatives will result in a slightly different flavor profile.

    3. How long can I store leftover sfouf?