Sfouf Bi Dibs
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...
Filed Under: Mediterranean Diet, Vegetarian & Vegan Diet, Desserts, Vegetarian, Vegan, Wheat, Special Occasions
Active time
55 minutesYield
20 ServingsNutrition
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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
Instructions
- 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.
Recipe and photo courtesy of Al Wadi Al Akhdar
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