Green Phoenica bakes the Lebanese "Sfouf" for us
An old family recipe from Anni and Dany, hosts of the holiday apartment Green Phenicia
Our Zero waste vacation homes we welcome our guests with this Lebanese specialty based on an old family recipe. The cake is vegan and all ingredients are available from us in Lübeck's Hanseatic city Unpacked, so there is no waste when making cakes - that gives us double the pleasure! Sfouf tastes best fresh out of the oven or on the second day with a cup of strong coffee.
Ingredients for the Lebanese cake "Sfouf"
(all available in the bulk shop)
- 300 g durum wheat semolina
- 100 g spelled flour (type 1050)
- 150 ml oil (sunflower or rapeseed oil, highly heatable)
- 3 TL turmeric
- １tbsp baking powder
- 250 g raw cane sugar
- 35 g oat milk powder *
- 600 ml water
- Sprinkle sesame seeds
- 2 teaspoons sesame paste / tahini *
1. Prepare two mixing bowls and stir in the first bowl sugar, oat milk powder and water with a whisk, in the second bowl mix durum wheat semolina, spelled flour, baking powder, turmeric and oil with a hand mixer. Then mix the contents of the two bowls together until you get a smooth, runny batter. Let it rest for 15 minutes.
2. Meanwhile, grease a baking pan with the sesame paste *; a classic casserole dish made of glass or ceramic is best here. After the resting phase, stir the dough vigorously again and then pour it into the greased casserole dish. The dough mass should be a maximum of 2,5 cm high.
3. Finally, generously sprinkle sesame seeds on the cake batter surface. Preheat the oven to 200 degrees and bake the cake for about 45 minutes.
Zero waste tips for "Sfouf":
* Can't find any oat milk powder?
Then there are now even oat drinks in returnable bottles. Instead of oat milk powder and water, you can use 600 ml of oat drink from the glass.
** Sesame paste is only available in one-way jars?
Not true, you can do it yourself. Take a few tablespoons of sesame seeds and puree the seeds with a hand blender and oil to a creamy consistency and the sesame paste is ready. You can also make a little more tahini than you need for this recipe, pour the rest into a clean glass and keep it for the next round of “Sfouf”, because it usually comes faster than you think.
Your hosts from "Green Phenicia" in Lübeck
– Annie and Dany