From Lebanon, with Love: Sfouf

Golden, gently spiced, and rich with warmth.

Sfouf is a beloved Lebanese semolina cake, treasured for its vibrant yellow hue and subtly spiced flavor. Traditionally made without eggs, this version includes milk, which adds a touch of richness and a softer crumb, making each bite feel tender and nourishing.

The base is semolina flour, known for its slightly coarse texture and naturally higher content of iron, magnesium, and B vitamins, offering steady energy and a satisfying density. Turmeric gives the cake its signature golden glow and brings along anti-inflammatory benefits, as well as a grounding earthiness that sets Sfouf apart from more conventional cakes.

Lightly sweetened and made with neutral oil instead of butter, this cake feels indulgent without being heavy. A coating of tahini lines the pan, adding a whisper of nuttiness and helping to form a golden crust. Traditionally topped with pine nuts or almonds, the contrast of textures makes each slice feel just a bit special.

Sfouf is often served during holidays and moments of quiet gathering—an everyday cake with celebration in its bones. Best enjoyed with mint tea or Arabic coffee, it’s a simple reminder that comfort and joy often come in golden, humble squares.