Sfouf (Turmeric Lebanese Cake)

Preparation Time: 20 min

Baking Time: 45 min

Servings: around 40 pieces

Oven Temperature: 350 F

Pan Size: 35 cm (Diameter)

Ingredients:

·         2 Tbsp.Tahina (sesame paste)

·         3 cups of fine semolina  

·         1 cup flour

·         2 Tbsp. turmeric (kurkum)

·         1 tsp mahlab spice (powdered)

·         1 cup powdered milk

·         2 ½ tsp baking powder

·         ½ tsp quick yeast

·         1 tsp anise seeds (whole)

·         1 ½ - 2 cups water

·         2 cups sugar

·         1 cup oil (canola, sunflower or corn oil)

·         ½ cup raw pine nuts (for decoration)

·         2 Tbsp. syrup

·         2 Tbsp. unsalted butter

Preparation:

·         Preheat oven to 350 F

·         Brush the bottom of the pan with Tahina

·         Boil the water with the anise seeds, let simmer for 3 minutes then strain and leave aside to cool

·         Mix the syrup with the butter over medium heat, keep warm till needed

Procedure:

1.      In a large bowl, mix together the semolina, flour, turmeric, mahlab, milk, baking powder, yeast

2.      In another bowl, dissolve the sugar in the anise fused water then add the oil and mix well

3.      Add the liquid mixture to the dry ingredients, stir with a wooden spoon mixing well  

4.      The mixture should be runny, adjust water as needed

5.      Pour mixture in the pan

6.      Decorate the top with pine nuts

7.      Bake in the lower rack of a preheated oven until it turns into a golden brown color

8.      Remove tray from oven

9.      Brush with the mixture of melted butter and syrup

10.  Leave aside to cool completely before cutting into squares 

Mighly

Preparation Time: 15 min, and overnight

Cooking Time: 1 hour

Servings: 15 cups

Ingredients:

·         1 ½ cup ground rice

·         2 ¼ cup sugar

·         10 ½ cup water

·         2 Tbsp. ground cinnamon

·         2Tbsp. ground caraway seeds

Preparation:                 

·         Mix together the cinnamon and the caraway and put them in a medium size frying pan over med-high heat.

·         Stir mixture with a wooden spoon till it is toasted and fragrant

·         Remove from heat.

·         Mix all the ingredients into a large pot, cover and leave at room temperature overnight

Procedure:

1.      The next day, place the pot over high heat

2.       Stir the mixture until it comes to a boil

3.      Reduce heat to med-low and continue stirring around one hour

4.      The mixture becomes thicker as you stir, the result is well worth the effort

5.      Pour mixture into individual serving bowls

6.      Let cool at room temperature

7.      Cover and refrigerate several hours

For each serving bowl, garnish with:

·         1 tsp coconut flakes

·         1 Tbsp. almonds soaked in cold water, skin removed

·         1 tsp pistachio nuts soaked in cold water, skin removed

·         1 tsp pine nuts soaked in cold water

·         1 Tbsp. walnuts, coarsely chopped or, 2 walnut halves (optional)

Serve chilled decorated with nuts and coconuts.