Sfoof made with fine semolina — a successful, delicious recipe

3 cups fine semolina ("tahneen al-farKha") or fine semolina

1 1/4 cups warm milk

a dash of vanilla

2 cups sugar

1 teaspoon turmeric (for color)

1/2 teaspoon baking soda

1 1/2 teaspoons baking powder

2 tablespoons melted ghee (samna)

pine nuts or almonds for garnish

tahini to grease the pan

Whisk the sugar with the warm milk, baking soda, turmeric, baking powder and vanilla until the sugar dissolves.
Add the fine semolina in batches, stirring with a whisk until combined.
Grease the baking pan with tahini, then pour in the batter.
Top the sfoof with pine nuts or almonds, then bake at 180°C (356°F) for about 30 minutes.
Remove the pan from the oven, brush the top with ghee, and let cool completely at room temperature before cutting. 👍
Let the sfoof cool completely at room temperature before slicing and serving.

Recipe note from a Sho Tabkhin friend and cook:

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#وصفات# وصفة# صفوف# الصفوف_بطحين_الفرخة# شو_طابخين_اليوم

Sfoof Made with Fine Semolina

Prep checklist