Sfouf (سفوف) — Lebanese Turmeric Semolina Tea Cake
Sfouf is a classic Lebanese tea-time cake made with semolina and turmeric for its sunny color and gently spiced aroma. Traditionally baked in a shallow pan and topped with nuts, it’s served with tea or coffee across the Levant.
Printable Recipe Card
Servings: 12 · Total: 45 min · Difficulty: easy
Ingredients (quick list)
- 240 g Fine semolina (also sold as farina/semolina flour; use fine, not coarse)
- 120 g All-purpose flour
- 200 g Granulated sugar
- 12 g Baking powder (about 1 tbsp)
- 6 g Ground turmeric (about 2 tsp)
- 2 g Fine sea salt (about 1/4 tsp)
- 160 ml Neutral oil (sunflower or grapeseed)
- 240 ml Whole milk (room temperature)
- 15 ml Tahini (for greasing the pan; adds authentic flavor and prevents sticking)
- 30 g Pine nuts (or slivered almonds)
Steps (summary)
- Preheat the oven to 180°C (356°F) and set a rack in the middle. Grease a 23×33 cm (9×13 in) pan by brushing 15 ml tahini evenly…
- In a large bowl, whisk together the fine semolina, all-purpose flour, sugar, baking powder, turmeric, and salt until the color…
- In a second bowl or measuring jug, whisk the oil and milk until they look fully combined. Pour the wet mixture into the dry ing…
- Pour the batter into the tahini-greased pan and level the surface with a spatula. Tap the pan firmly on the counter 3 times to…
- Bake for 28–32 minutes, rotating the pan at minute 20 for even color. The cake is done when the top is set and a toothpick inse…
- Cool the sfouf in the pan for 20 minutes so the semolina structure sets and slices cleanly. Cut into 12 rectangles and serve wa…
Cultural Background
Baked for everyday hospitality, sfouf is a familiar sight on Lebanese tea tables, valued for pantry ingredients and quick mixing. Its golden turmeric hue is instantly recognizable, and families often mark the top with nuts before slicing for guests.
Equipment
💡 Tips
- For a brighter, more aromatic crumb, whisk the turmeric into the dry ingredients until the mixture is evenly yellow before adding liquids.
- Tahini in the pan is traditional and helps create a lightly toasted edge; brush it thinly so it doesn’t pool in the corners.
- If your semolina is very coarse, pulse it briefly in a blender for 10 seconds to mimic fine semolina and avoid a gritty texture.
⚠️ Common Mistakes
❌ Overmixing the batter until very smooth
✅ Fix: Whisk only until no dry flour remains; semolina will hydrate as it bakes, and overmixing can make the crumb heavy.
❌ Using coarse semolina without adjusting
✅ Fix: Choose fine semolina, or pulse coarse semolina briefly to reduce grit and help the cake slice neatly.
❌ Skipping tahini and the cake sticks to the pan
✅ Fix: Brush a thin, even layer of tahini (or oil plus parchment) and let the cake cool 20 minutes before cutting.
🧊 How to Store
Store sfouf airtight at room temperature for up to 2 days, or refrigerate up to 5 days. Reheat slices for 10–15 seconds in the microwave or 5 minutes in a 160°C oven to refresh the crumb without drying it out.
📅 Make Ahead
Bake up to 1 day ahead and keep covered at room temperature; the crumb stays moist and slices even better after resting. You can also measure and pre-mix the dry ingredients up to 1 week ahead in an airtight container.
🍽️ Pairs Well With
- Black tea
- Arabic coffee
- mint tea
- fresh fruit
- labneh.
Regional Variations
- Some Lebanese home cooks add 5 ml orange blossom water to the wet mix for a floral note.
- In parts of the Levant, chopped walnuts replace pine nuts for a more rustic, hearty topping.
- A few families bake sfouf thinner in a larger tray for more browned edges and a drier tea-cake style.
Ingredients
- 240 gFine semolina (also sold as farina/semolina flour; use fine, not coarse)
- 120 gAll-purpose flour
- 200 gGranulated sugar
- 12 gBaking powder (about 1 tbsp)
- 6 gGround turmeric (about 2 tsp)
- 2 gFine sea salt (about 1/4 tsp)
- 160 mlNeutral oil (sunflower or grapeseed)
- 240 mlWhole milk (room temperature)
- 15 mlTahini (for greasing the pan; adds authentic flavor and prevents sticking)
- 30 gPine nuts (or slivered almonds)
🔄 Substitutions
- Whole milk→ Plain yogurt thinned with water (180 ml yogurt + 60 ml water)
- Pine nuts→ Slivered almonds
- Neutral oil→ Melted ghee
Instructions
- 1
Preheat the oven to 180°C (356°F) and set a rack in the middle. Grease a 23×33 cm (9×13 in) pan by brushing 15 ml tahini evenly over the base and corners, then set it aside.
- 2
In a large bowl, whisk together the fine semolina, all-purpose flour, sugar, baking powder, turmeric, and salt until the color is uniform. This thorough mixing prevents turmeric streaks and ensures the cake rises evenly.
- 3
In a second bowl or measuring jug, whisk the oil and milk until they look fully combined. Pour the wet mixture into the dry ingredients and whisk just until no dry pockets remain, about 20–30 seconds; the batter will be pourable and slightly grainy.
- 4
Pour the batter into the tahini-greased pan and level the surface with a spatula. Tap the pan firmly on the counter 3 times to release large air bubbles, then sprinkle the pine nuts evenly over the top so each piece gets some.
- 5
Bake for 28–32 minutes, rotating the pan at minute 20 for even color. The cake is done when the top is set and a toothpick inserted in the center comes out clean or with a few dry crumbs, and the edges are lightly golden.
- 6
Cool the sfouf in the pan for 20 minutes so the semolina structure sets and slices cleanly. Cut into 12 rectangles and serve warm or at room temperature; the flavor becomes more rounded after it rests.
🪪 Recipe Passport
Cultural Background
Baked for everyday hospitality, sfouf is a familiar sight on Lebanese tea tables, valued for pantry ingredients and quick mixing. Its golden turmeric hue is instantly recognizable, and families often mark the top with nuts before slicing for guests.
Regional Variations
Researched from multiple sources and validated by the Zaffaron editorial team. Every recipe is tested for accuracy, measurements, and cultural authenticity.
Nutrition per serving
Pairs well with
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