Sfouf

This sfouf recipe makes the cheerful golden Lebanese cake that turns up on every tea tray from Beirut to Sydney. Made with semolina and tinted sunshine-yellow with turmeric, it's tender, lightly sweet and — traditionally — completely vegan. Cut into diamonds and topped with sesame or pine nuts, it's the perfect thing with a coffee.

Why you'll love this sfouf

• Naturally vegan and dairy-free — no eggs or butter needed.
• One bowl, no mixer — genuinely easy.
• Keeps for days — it's even better the next day.
• That gorgeous golden colour from turmeric.

What is sfouf?

Sfouf (also spelled sfoof or safoof) is a traditional Lebanese semolina cake, named from an Arabic word for the “rows” it's cut into. Its defining feature is turmeric, which gives it a bright golden colour and a subtle earthy warmth — a rare Levantine use of a spice more associated with the East.

It's humble, everyday baking: the kind of cake a Lebanese grandmother keeps in a tin for visitors, served with coffee or tea. Because it's traditionally made without eggs or dairy — often greased and enriched with tahini instead of butter — it's naturally vegan, and it has long been a favourite during fasting periods and Lent.

Ingredients you'll need

• Semolina — fine or coarse; it gives sfouf its signature texture.
• Turmeric — for the golden colour and gentle warmth.
• Tahini — traditionally used to grease the tin, and sometimes in the batter.
• Flour, sugar, baking powder and milk (or water) — the simple base.
• Sesame seeds or pine nuts — to top.

How to make sfouf, step by step

1. Mix the dry ingredients. Whisk the semolina, flour, sugar, turmeric and baking powder together.
2. Add the wet. Stir in the milk (or water) and oil to a smooth, pourable batter.
3. Prepare the tin. Grease a tin with tahini (the traditional touch), pour in the batter and level it.
4. Top and bake. Scatter with sesame seeds or pine nuts and bake at 180°C for 30–35 minutes until set and golden. Cool, then cut into diamonds.

Tips for the best sfouf

• Rest the batter a few minutes so the semolina hydrates for a tender crumb.
• Grease with tahini for the authentic flavour and a lovely crust.
• Don't overbake — it should stay moist inside.

Variations

Add a pinch of aniseed for a traditional flavour, use half wholemeal semolina for a nuttier cake, or brush the warm cake with a light sugar syrup for extra moisture.

Make ahead & storage

Sfouf keeps beautifully for 4–5 days in an airtight container at room temperature — many say it's better on day two. It also freezes well.

What to serve it with

The classic pairing is Lebanese or Turkish coffee, or a pot of mint tea.

Sfouf FAQ

Is sfouf vegan? Traditionally yes — it's made without eggs or dairy, using oil and tahini.

Why is sfouf yellow? Turmeric gives it its signature golden colour.

Fine or coarse semolina? Either works; coarse gives more texture, fine a softer crumb.

How long does it keep? 4–5 days at room temperature, or freeze for longer.

Shop the ingredients

Stock up on semolina, turmeric, tahini and pine nuts — plus everything for your pantry — in Artarmon or delivered Australia-wide.

Hero photo by DocteurCosmos (CC BY-SA 3.0) via Wikimedia Commons.