Sfouf Recipe | Lebanese Vegan Tea Cake


Before Easter, my mum makes a few different Easter cakes and biscuits. Some of their regular guests observe lent and as such, some of the food and desserts she makes are vegan. I absolutely LOVE vegan food so I am pretty happy about this. I’ve asked her to share the recipe to one of my favourite tea cakes, Sfouf.


  • 2.5 cups of plain flour
  • 1 cup of fine semolina
  • 1.5 cups of sugar
  • 2 teaspoons of baking powder
  • 2 teaspoons of tumeric
  • 1 cup of vegetable oil
  • 2 cups of water
  • 2 teaspoons of aniseed whole (seeds/yansoon)
  • Some sesame seeds for decoration


  1. In a small pot, put 2 teaspoons of aniseed whole and 2 cups of water and bring to the boil, then turn off and set aside.
  2. Mix all the dry ingredients.
  3. Add the oil and the drained aniseed liquid without the seeds and mix thoroughly.
  4. Get a deep baking tray and brush some oil.
  5. Sprinkle some sesame seeds
  6. Pour the mixture and spread it out and put more sesame seeds on top
  7. Bake in the oven for 20 mins or until brown (200 degrees for fan forced oven or 180)
  8. Set aside and let it cool down.
  9. Slice it into little squares and serve