Sfouf
| [[File:|frameless|alt=]] | |
| A traditional Lebanese turmeric cake | |
| Alternative names | Sfoof |
| Type | Cake |
| Course | Dessert |
| Place of origin | Lebanon |
| Region or state | Middle East |
| Associated national cuisine | |
| Created by | |
| Invented | |
| Cooking time | minutes to minutes |
| Serving temperature | |
| Main ingredients | Semolina, Turmeric, Sugar, Milk, Butter |
| Ingredients generally used | |
| Variations | |
| Food energy | kcal |
| Nutritional value | Protein: g, Fat: g, Carbohydrate: g |
| Glycemic index | |
| Similar dishes | |
| Other information | |
| Website | [ Official website] |
Sfouf (also spelled Sfoof) is a traditional Lebanese cake known for its distinct yellow color, which comes from the use of turmeric. It is a popular dessert in Lebanon and other parts of the Middle East.
Ingredients[edit | edit source]
The main ingredients of Sfouf include:
- Semolina - a coarse flour made from durum wheat.
- Turmeric - a spice that gives the cake its characteristic yellow color and is known for its anti-inflammatory properties.
- Sugar - used to sweeten the cake.
- Milk - provides moisture and richness.
- Butter - adds flavor and tenderness to the cake.
Preparation[edit | edit source]
Sfouf is typically prepared by mixing the dry ingredients, such as semolina, turmeric, and sugar, with the wet ingredients, including milk and melted butter. The batter is then poured into a baking dish and baked until golden brown. The cake is often cut into diamond or square shapes before serving.
Cultural Significance[edit | edit source]
Sfouf is often served during special occasions and celebrations in Lebanese culture. It is a staple dessert during Easter and other festive events. The use of turmeric not only adds flavor but also symbolizes prosperity and good health.
Variations[edit | edit source]
While the traditional recipe is quite simple, some variations of Sfouf may include additional ingredients such as pine nuts or almonds sprinkled on top before baking. Some recipes may also substitute milk with yogurt for a slightly tangier flavor.
See Also[edit | edit source]
References[edit | edit source]
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Contributors: Prab R. Tumpati, MD
