Sfouf bi Debes (Carob Molasses Cake)

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Sfouf is the most popular recipe on my blog: it’s a semolina anise seed tea cake that’s fluffy, moist, incredibly flavorful and vegan. The baking time is actually longer than the time it takes to mix all the ingredients together; it’s no wonder why it is the most viewed page on this site!

This version of sfouf is made with carob molasses (also known as debes el kharrub in Arabic) instead of refined white sugar. It’s a healthy and popular alternative to regular turmeric sfouf especially during Easter lent.

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Since the carob tree is native to the Mediterranean region, carob molasses is widely consumed in Lebanon. The pods of the carob fruit are mashed with water to release their sugar, then strained and boiled down until a dark thick syrup is formed. In fact it is very common in these regions to make syrups from fruits and there’s an incredible variety ranging from pomegranates, dates, grapes, to mulberry, prickly pears, and figs.

Carob molasses has a very distinctive earthy flavor that’s almost reminiscent of cocoa. That’s why it’s a great alternative to chocolate in many recipes, especially when you taste it in its raw form (I think it looses the rich cocoa taste when baked). So there you have it: an even healthier vegan sfouf cake that’s naturally sweetened. Feel free to experiment with other types of molasses if you can’t find carob at your local food market.

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Ingredients:

1 tbsp tahini paste
1 cup boiling water
2 tsp anise seed
2 cups fine semolina flour
2 cups all-purpose flour, sifted
3 tsp baking powder
1 tsp ground anise seed
1 cup carob molasses
1 cup vegetable oil
1/4 cup toasted white sesame seeds for decoration (you can also substitute with pine nuts or halved blanched almonds)

Directions:
1. Preheat oven to 180ºC (355ºF) and grease a 11″ (28cm) round tin pan with the tbsp of tahini.
2. Seep anise seeds in the boiling water for 5 minutes, then strain and set aside to cool.
3. Meanwhile, toast the white sesame seeds in a non stick pan on medium high heat until fragrant and barely golden. Set aside to cool.
4. In a large bowl, mix the fine semolina, flour, baking powder, and ground anise seeds until homogeneous.
5. Slowly add the anise tea, carob molasses, and vegetable oil to the dry ingredients and mix until no lumps remain. The batter will be slightly thick.
6. Pour batter into the prepared pan and sprinkle the top with sesame seeds.

7. Bake for 30-35 min, or until a toothpick inserted in the center of the cake comes out clean.

9. Let cool in the pan completely before inverting onto a wire rack.
10. Cut into square or diamond shapes, and store in an airtight container (cake can be frozen up to 3 months).

Orange Blossom Peach Pie with Whipped Labneh

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When I visit the farmer’s market on Sundays, I always buy a couple of necessary things like grape tomatoes, goat cheese, fresh farm eggs, herbs, mushrooms, berries, and of course tree ripened peaches. I can’t get enough of peaches during the summer time and they make wonderfully seasonal sweet pie fillings.

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The combination of the sweet peaches and buttery, flaky dough is a perfectly classic American baked good. I decided to add a twist to it by including orange blossom water in the filling and serving it with whipped honey’d labneh on the side. Distilled from the essence of orange tree flowers, orange blossom water adds a delicate and refreshing floral scent and taste that elevates the pie to an almost otherworldly fruit dessert.

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Pie Crust:
Yields two 9″ (23 cm) pie crusts. Recipe Adapted from Pastry Affair

315 grams (2 1/2 cups) all-purpose flour
2 tbsp granulated sugar
1/8 tsp ground cinnamon
1/2 tsp salt
226 grams (1 cup) unsalted butter, freezer cold, cut into 1/2 inch dice
4 tbsp + 2 tsp ice water
1 tsp white vinegar

Egg wash (1 whole egg + 2 tsp water)
Demerara sugar

• In a large bowl, whisk together the flour, sugar, cinnamon, and salt.
• Add half of the cold, cubed butter and rub the butter and flour between your fingers until it resembles coarse sand. (Alternatively, you can use a food processor or mixer with a paddle attachment)
• Add the second half the cubed butter and rub in into the flour, but leave it in larger pieces (approximately the size of a hazelnut).
• Gradually add the ice cold water and vinegar and mix the dough together until the dough holds together when squeezed in your hand. Add more water one teaspoon at a time if needed.
• Place the dough on parchment paper and use the paper to press the dough into a disk. To make the dough uniform, fold the dough in half, using the paper. Press down and fold in the opposite direction. Repeat until the dough appears uniform.
• Cut the dough in half, and shape into two disks, wrap each in plastic wrap, and chill for at least an hour – preferably overnight (or up to 2-3 days). Pie dough can be also kept in the freezer wrapped tightly up to 3 months.
• Working quickly, roll out the first disk on a lightly floured surface into a 14″ (35 cm) round for a 9″ (23 cm) pie pan. Wrap dough lightly around a rolling pin and transfer to the pie pan. Gently press dough into the bottom and sides of the pan. Trim the dough to allow a 1″ (2.5 cm) overhang.
• Pour the strained peach filling (see recipe below) into the pastry shell.
• Roll out the second pie crust to top the filling and create small slits to allow venting. Or create a decorative lattice top.
• Brush the pie crust with the egg wash and sprinkle generously with demerara sugar. Refrigerate the pie for 20-30 minutes.
• Meanwhile, place a large baking sheet in the middle rack of the oven and preheat to 375ºF (190ºC).
• Place the pie on the baking sheet and bake for 80-90 minutes until the crust is golden brown and the filling is bubbling. Remove from the oven and let cool completely on a wire rack before serving.

Peach Filling:
1/4 cup granulated sugar
1/4 cup corn starch
2.5 pounds peaches, around 8 small peaches sliced (peeling is optional)
1/3 cup orange blossom honey
Zest of half an organic lemon
2 tbsp orange blossom water (Mazaher)

• Mix the sugar and corn starch in a large bowl until homogeneous. Add the sliced peaches, honey, lemon zest, and orange blossom water and gently mix with a spatula until homogeneous.
• Let it sit in the fridge for 20 minutes, then strain the mixture before pouring it into the pie shell.

Whipped Labneh:
1/2 cup labneh (see recipe here)
2 tbsp heavy cream
1 tbsp orange blossom honey
1/2 tsp orange blossom water (Mazaher)

• Using a hand mixer, whip all the ingredients until airy. Serve cold dollops of whipped labneh with warm peach pie slices.

Pomegranate Cake with Tangerine Rosewater Syrup

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Semolina flour is one of those incredibly versatile ingredients that’s always worth having on hand. I’ve used it in desserts like Halawet el Jibn, Bohsalino, and even Sfouf cake (which is the most viewed recipe on my blog!)

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In today’s post, I baked a simple semolina lemon butter cake and paired it with two seasonal fruits: pomegranate and tangerine. The juicy pomegranate seeds that are sprinkled on top of the cake batter add a subtle crunch to each bite and the tangerine syrup is mixed with rosewater, giving a bolder citrus taste. The result is an insanely moist cake with a hearty texture, slightly chewy edges, and refreshingly bright flavors that reminds me of warmer weather.

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Ingredients:

Cake:
¼ cup yogurt
1 tablespoon lemon juice
185g butter
3 large eggs, room temperature
1 tablespoon finely grated lemon zest
150g (2/3 cup) sugar
150g (1 cup) flour
80g (½ cup) semolina
½ cup pomegranate seeds
1 tablespoon demerara sugar

Syrup:
125ml (½ cup) freshly squeezed tangerine juice
55g (¼ cup) caster sugar
60ml (¼ cup) water
2 teaspoon rosewater

Directions:
1. Preheat oven to 350°F (180°C). Grease and line one 8″ (20cm) round cake pan with parchment paper.
2. Mix yogurt with lemon juice, set aside.
3. Using a stand mixer fitted with the paddle attachment, beat room temperature butter with lemon zest and sugar until light and fluffy. Beat in eggs one at a time.
4. Fold in the flour, semolina, and yogurt-lemon into the butter mixture using a rubber spatula. Mix until just combined.
5. Spread the thick batter into prepared pan, top with pomegranate seeds then sprinkle demerara sugar evenly.
6. Bake for 60 minutes or until a toothpick inserted in the center comes out clean.
7. Meanwhile, make the syrup: Stir the tangerine juice, sugar, and water in a small saucepan over high heat, without boiling, until sugar dissolved. Bring to the boil; reduce heat and simmer uncovered for 10 minutes. Take off the heat, stir in rosewater, and strain into a jug.
8. After taking the cake out of the oven, let it stand in the pan for 5 minutes then turn onto a wire rack top side up. Pierce cake all over with a skewer and pour about 3/4 of the syrup over hot cake. Serve at room temperature with whipped cream and extra syrup.

Optional:
 Sprinkle extra pomegranate seeds before serving.