Recipe
for :
 This
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.
.
. . 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
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