Sfouf Bi Dibs

Preheat oven to 350°F.
In a bowl mix semolina, whole wheat ﬂour, baking powder, anise seed, and vanilla. Add oil and stir to make a paste.
Add water and the carob molasses gradually to the ﬂour and spices paste and mix using an electric cake mixer.
Grease the baking dish with tahini and pour batter. Make sure it’s ﬂat and even. Sprinkle with sesame, pine nuts, or almonds.
Bake for approximately 30 minutes, or until golden-brown. Allow to cool for 15 minutes. Cut in pieces as you do for brownies and serve.

Banner Image:

Sfouf 2.jpg

Grain:

Wheat [1]

Ingredients:

3 cups semolina ﬂour

3 cups white whole wheat ﬂour

2 teaspoons baking powder

2 teaspoons ground anise seed

1 teaspoon vanilla

1 cup canola oil

1½ cups water

1½ cups carob molasses

2 tablespoons tahini (sesame paste)

Sesame seeds, slivered almonds or pine nuts to garnish

Active time:

55 minutes

Yield:

20 Servings

Nutrition:

Calories: 340; Fat: 12g; Saturated Fat: 1g; Sodium: 45mg; Carbohydrate: 50g; Fiber: 2g; Protein: 5g.

Author:

Recipe and photo courtesy of Al Wadi Al Akhdar [2]

Diet:

Mediterranean DietVegetarian & Vegan Diet

Recipe tags:

Special Occasions

Course:

Desserts

Dietary choice:

Vegetarian Vegan

Rating:

Description:

During the month of Ramadan it is customary to eat two essential meals per day, the pre-dawn suhoor and the evening meal iftar. People visit friends, neighbors, and family for iftar, when sweets are traditionally eaten. This recipe replaces cane sugar with carob molasses and is a version of a traditional iftar treat.