How to Make Safouf the Traditional Way

Ingredients

• 1 1/2 cups fine chicken flour
• 3/4 cup white flour
• 1 cup sugar, or 3/4 cup depending on the desired sweetness
• 1 tablespoon baking powder
• 1 teaspoon yeast
• 1/3 cup oil
• 1/4 cup ghee
• 1/2 teaspoon vanilla
• A pinch of ground mastic mixed with the sugar
• 1 1/2 cups warm milk
• 1/2 teaspoon finely ground mahlab
• 1 tablespoon yellow turmeric
• Yellow food coloring, as desired
• 2 tablespoons syrup
• Safouf recipe and method from a friend and chef on the Shaw Tabkhin Today website:
• Batoul Habhab
• Click on Batoul's name to visit her profile on our site and enjoy all her delicious recipes.

Method

1. First, mix all the dry ingredients together, stirring until the ingredients are well combined...
2. Place the ghee and oil over low heat to warm slightly, then add them to the dry ingredients, stirring until all the dry ingredients absorb the fats...
3. Add the syrup, which will give the safouf a golden color during baking... Add the milk as well, continuing to mix until the batter becomes smooth and the sugar dissolves completely..
4. Allowing the sugar to dissolve during kneading and sifting the flour are both extremely important for giving safouf its desired spongy texture.
5. Grease the baking tray with tahini and pour in the mixture... Let it rest for half an hour, then sprinkle on the raw nuts, which will turn golden during baking...
6. Bake the safouf in a preheated oven at 190 degrees for 10 minutes from both the top and bottom... then turn off the top heat and let it bake from the bottom for 10 more minutes.
   Timers: 10 min
7. In the last 5 minutes, brush the top of the tray with ghee and bake for 5 more minutes until it turns golden, keeping a close eye on it so it doesn't burn... Finally, turn off the heat and brush the top of the safouf tray with syrup while it is still hot to preserve the moisture and stickiness of the top layer.
   Timers: 5 min
8. Serve cold and cut after 2 hours of baking so it doesn't fall apart.
   Timers: 120 min