Sfouf is a plural (meaning “rows”, referring to how they’re cut), just like “brownies”, and as much a classic of Lebanese homebaking as brownies are in the US (as far as I know). Although again, the attraction of western things is such that sfouf have been somewhat left by the wayside while brownies and co. are widely available in coffeeshops and restaurants. Ah well.
Sfouf have a dense texture, are not too sweet (at least with this recipe), and have a startling orange colour due to the turmeric, which also gives them a particular taste hard to describe. To make them more nutty, you can pour half the batter into the pan, sprinkle nuts liberally, then pour the second half before creating the grid.
Below is the original recipe, followed by a vegan version!
