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Sfouf is a delightful Lebanese dessert traditionally enjoyed during the holidays. This delectable dish features a fluffy semolina base flavored with orange blossom water and a delectable molasses syrup topping. Relatively simple to prepare, sfouf is a perfect way to impress your guests with its unique taste and texture.


Sfouf bi Debes (Carob Molasses Cake) - taniabakes
Sfouf bi Debes (Carob Molasses Cake) – taniabakes

2 cups of semolina flour

  • 1/2 cup of granulated sugar
  • 1 teaspoon of baking powder
  • 1/4 teaspoon of salt
  • 1 cup of unsalted butter, melted
  • 3 large eggs
  • 1 cup of plain yogurt
  • 1/2 cup of orange blossom water
  • 1 teaspoon of vanilla extract

  • Molasses Syrup:

    1 cup of molasses

  • 1 cup of water
  • 1/2 cup of granulated sugar
  • 1 cinnamon stick
  • 4 whole cloves

  • Directions:

    1. Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish.
    2. In a large bowl, whisk together the semolina flour, sugar, baking powder, and salt.
    3. In a separate bowl, whisk together the melted butter, eggs, yogurt, orange blossom water, and vanilla extract.
    4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.
    5. Pour the batter into the prepared baking dish and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
    6. While the sfouf is baking, prepare the molasses syrup. In a saucepan, combine the molasses, water, sugar, cinnamon stick, and cloves. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the syrup thickens slightly. Remove from heat and set aside.
    7. Once the sfouf is baked, remove it from the oven and let it cool slightly.
    8. Pour the warm molasses syrup over the top of the sfouf, making sure to evenly coat the entire surface.
    9. Let the sfouf cool completely before serving. For an extra touch, you can garnish with chopped nuts or a sprinkle of cinnamon.

    Nutrition Facts:

    (Please note that this is an approximate nutritional value and may vary depending on the specific ingredients used.)

    Serving size: 1 piece

  • Calories: 400
  • Fat: 15g
  • Saturated Fat: 8g
  • Cholesterol: 75mg
  • Sodium: 150mg
  • Carbohydrates: 55g
  • Sugar: 30g
  • Protein: 10g

  • Conclusion:

    Sfouf is a delightful and versatile dessert that can be enjoyed on its own or paired with a cup of tea or coffee. Its unique flavor and texture are sure to please everyone who tries it. Plus, it’s a relatively healthy treat that’s perfect for satisfying your sweet tooth. So next time you’re looking for a delicious and impressive dessert to make, be sure to give sfouf a try!

    Frequently Asked Questions:

    1. Can I substitute all-purpose flour for semolina flour?

    While you can technically substitute all-purpose flour for semolina flour, the texture of your sfouf will be slightly different. Semolina flour creates a lighter and fluffier texture, which is characteristic of traditional sfouf. If you do choose to use all-purpose flour, be sure to use the same amount as called for in the recipe.

    2. I don’t have orange blossom water. Can I use something else?

    Orange blossom water is what gives sfouf its signature floral flavor. However, if you don’t have any on hand, you can substitute with 1 teaspoon of almond extract or rose water. Just be aware that the flavor of your sfouf will be slightly different.

    3. How long does sfouf last?

    Sfouf can be stored at room temperature for up to 3 days. However, it’s best enjoyed fresh. You can also store sfouf in the refrigerator for up to 5 days.

    4. Can I freeze sfouf?

    Yes, you can freeze sfouf for up to 3 months. To freeze, let the sfouf cool completely, then cut it into slices. Wrap the slices tightly in plastic wrap and place them in a freezer-safe container. Thaw sfouf overnight in the refrigerator before serving.

    5. Is sfouf vegan?