Some like their molasses sfouf plain without any decoration – Akleh community kitchen
Molasses cake or sfouf b debs is an egg-less Lebanese cake made with local carob molasses instead of sugar. Carob molasses (debs el kharroub) is traditionally prepared in Lebanon – in the South mainly – from carob pods: a thick and sweet liquid is extracted from the milled pods soaked in water. Carob molasses is a natural and healthy substitute of chocolate, rich in potassium, calcium and phosphorous, and an important source of iron.
The carob tree Ceratonia silique is an evergreen tree native to Palestine, Lebanon, Syria and Cyprus and found across the Mediterranean.
Total servings: 20
Caloric content: 220 Calories/serving
2 cups of all-purpose flour
2 cups of semolina
4 tbsp. of baking powder
2 cups of carob molasses
½ cup of powdered milk
1 cup of vegetable oil
2 tsp. of anise seeds
1 tsp. of turmeric powder
2 cups of water
2 tbsp. of tahini paste
Sesame seeds and pine seeds for decoration
Archives for June 11, 2017
0:45 Prep | 0:55 Cook | Makes 24 | Capable cooks
Super Food Ideas
These Lebanese-inspired balls are great for dipping in hummus.
3 (500g) medium desiree potatoes, peeled, chopped
2 teaspoons olive oil
1/2 leek, trimmed, halved, washed, sliced
1 medium carrot, peeled, grated
1 medium zucchini, grated
2 teaspoons tahini
1/2 teaspoon ground cumin
1 teaspoon finely grated lemon rind
1/3 cup gluten-free plain flour
3/4 cup rice crumbs (see note)
gluten-free hummus, to serve
Place potato in a large saucepan. Cover with cold water. Bring to the boil over high heat. Cook for 15 minutes or until tender. Drain. Place in a large heatproof bowl. Mash. Set aside to cool.
Preheat oven to 220°C/200°C fan-forced. Line a large baking tray with baking paper. Heat oil in a small frying pan over medium heat. Add leek and carrot. Cook, stirring occasionally, for 4 minutes or until softened. Add zucchini. Cook for a further 3 minutes or until vegetables are tender. Add tahini, cumin and lemon rind. Cook, stirring, for 1 minute or until fragrant.
Add vegetables and flour to potato. Season with salt and pepper. Stir to combine. Set aside to cool completely. Roll tablespoons of mixture into balls. Toss in rice crumbs to coat. Place on prepared tray. Bake for 30 minutes or until browned and crisp. Cool completely. Store in an airtight container in the fridge.