Milk/Cream
Sfouf, Lebanese Curcuma Cake
Popular on Food52
10 Reviews
Flora
March 31, 2020
Really loved this recipe. I used 1.5 cups of sugar and it was enough for me. Thank you, I now look forward to breakfast :)
Rita E.
March 27, 2019
Honestly it came out perfectly. Just like I remember. Thank you for this recipe. My mom eyeballs every recipe and I just wanted Exact measurements. Thank you for taking the time to share with us!
Imane
October 5, 2016
As an advice let the cake rest for 1/2hr. or 1 hour before baking and it will turn out a much smoother texture to tast.
Akaur
October 5, 2016
how much is the measurement for a 'Cup' in proportion to the teaspoon? as i'd like to try the recipe first, with half amount of ingredients, to make sure it turns out right.
So if you could give me the measurements in grams that would be great.
thank you!!
A
So if you could give me the measurements in grams that would be great.
thank you!!
A
Kathy M.
August 5, 2018
I have used this recipe several times. First, did I bake it to long, 2nd not long enough, did I forget an ingredient? My sfouf comes out so dry. I reduced time, but I had back luck. I gave the recipe to my niece who is Johnson Wales Culinary trained, and it was still dry. I am a 60 year old Lebanese woman and my sfouf comes out dry.Dryer than cornbread. How embarrassing. Any suggestions?
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