Sfouf is a Lebanese semolina cake flavoured with spices and cut into distinctive diamond slices made by making a parallel row pattern. This version uses carob syrup (you can use date syrup instead) which turns it dark and moist, with a glossy depth that reminds me of a mix of dates and chocolate. The tahini drizzle on top creates little pockets of nuttiness that play against the rich sweetness. The anise seeds might seem like an unusual addition, but trust me - they make it even more special.
Full Recipe
Author
Ottolenghi | 2025-05-01
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