Change energy supplier
  . . . cooking recipes, cookery, food, cooking vacations  
   
 
         
Cooking courses :
Cooking courses
Cooking vacations
Cooking holidays
Culinary tours
Cooking tours

Recipe for :

Sfouf

Lebanese cuisineThis recipe has been reproduced with the kind permission of Samara Cuisine.

Based in Ham, South West London Samara Cuisine not only caters for all kinds of occasions, such as dinner parties, birthday parties, weddings, hen nights, Christmas parties, office parties, corporate functions and conferences but also teaches hands on cookery classes in Lebanese cuisine.

The classes are held in our Mediterranean garden, and in Winter the classes take place in our dining room over looking the Mediterranean garden, in front of a cosy fire.

Each class features three different Lebanese recipes, tips on how to preserve food, best places to shop, how to choose the ingredients, costs and the amount you need to prepare for different occasions. You can also join us, a day before on a shopping trip to the local market or the Arabic shops to introduce you to many new ingredients, and how to use them.

Each cooking session accommodates four people. Everyone prepares and helps to put together the meal and at the end of each session we all sit down with a bottle of Lebanese wine to sample the food.

All participants will take home a plate of Lebanese Baklava, a bag of Lebanese bread, all the recipes they tried and general cooking tips.

Samara Cuisine Samara Cuisine

. . . like to know more about how to book a cooking class then visit www.samaracuisine.co.uk

Ingredients

1 1/2 cup self raising flour
1/2 cup fine semolina
1 tbsp turmeric
2 tbsp milk powder
1 cup caster sugar
3/4 cup vegetable oil
1 cup water
2 tsp baking powder
1 handful pine kernels or
Almonds for decoration
2 tbsp tahina for the baking tray

Method

  • Put the flour, semolina, turmeric, milk powder, sugar and baking powder in a large bowl. Mix the ingredients well, then add water and oil.
  • Mix with a spoon or a blender for couple of minutes or until smooth and leave aside for half an hour to rest.
  • Rub the tahina all over the baking tray - a 20 cm squarish tray, and pour the mixture into it, sprinkle the pine kernels or almonds on top and put the tray in a hot oven, 180°C, on the middle shelf for 30 minutes.
  • Remove from oven and leave to cool down.
  • Cut the sfouf into small diamond pieces and serve hot or cold with mint tea.

Samara Cuisine
www.samaracuisine.co.uk

EMAIL US