Does anyone have a recipe for sfouf you wouldn't mind sharing with me?

Question

I'd also like to get a good recipe for harira. I know the recipe my mother-in-law uses has a tomato base, but my husband keeps forgetting to ask her for the recipe. I can't participate in Ramadan because I'm diabetic, but I would like to have some of the same foods that I had last year and eat them at the same time as my husband does so we can feel closer together. Sorry if that sounds corny.

Answer 1

Sfouf? Never heard of that one, here's some recipe I found for you though.

Cook Time: 35 minutes

Ingredients:

2 cups semolina

1 cup flour plus 1 tablespoon

1/2 teaspoon turmeric

1 teaspoon baking powder

1 cup salted butter, melted

1 cup sugar, plus 3 tablespooons

1 1/2 cups milk

1/2 cup water

1/2 cup slivered almonds

Preparation:

Preheat oven to 350.

In a mixing bowl, combine semolina, flour, turmeric and baking powder. Stir to combine well.

In a separate bowl, combine butter, sugar, milk and water. Add to dry ingredients and stir to make a paste.

Pour batter into greased 9x13 baking dish. Sprinkle with almonds.

Bake for 30-35 minutes or until golden brown. Allow to cool for 15-20 minutes and serve with your favorite coffee or tea.

You just do ramadan for the experience? I'm doing it from next year because I want to feel like I'm celebrating something at eid(!)

Harira soup: http://www.bigoven.com/163700-Moroccan-H...

http://www.ivu.org/recipes/african/harir...

http://recipes.epicurean.com/recipe/1476...

Answer 2

It sounds not the least corny. In fact, you sound like a sweet nut and a little lamb for it. (Pun intended.)

I have none available. All of my over one hundred cookbooks are in storage, but I have friends from all over the world. I will see what I can do for you. Just one question, do you have any at all right now? I am assuming not, and if you do not, I will see if I can get one as near as what your mother-in-law makes as possible. Additional Details or (Please, no one report me for this) email me.

I do not observe Ramadan, but the Baha'i Faith has a very similar practice in its annual nineteen day fast. Due to a recent fairly severe downturn in my health, I may very well never again get to observe ours either. That thought is bringing tears to my eyes. Tremendous and constant long-term stress can be very damaging to the body. I wish I had realized sooner many things I know all too well now.

Answer 3

This looks a good recipe http://www.theworldwidegourmet.com/recip...

Tough my family in Morocco use  the ground nuts, spices and cinnamon mixed with butter, rubbed into fine breadcrumb texture and eaten loosly - placed in small dishes with spoons.

For weddings and celebrations as such, we use the same, plaved in a large flat dish - placed in a heap with powdered sugar (Icing sugar) sprinlled from tip of heap to base of heap looking like amaypole ribbons.

Answer 4

I don't know how big your casserole is, so I'm giving you the recipe for one that is this big http://www.e-distri.com/boutique/images_...

Ingredients:

Onions(cut is mall peices) (1 big onion, or 2 small)

Chickpea( 1 small cup)

Celery+Parsley( not too much...1 big spoon of celery+1 big spoon of parsley), add one extra spoon of celery, don't mix it, just leave it there, for later.

Ginger(can u get powder ginger? 1 small spoon)

1/2 small spoon of pepper

1/4 of a small spoon of Safran(don't put too much)

1 spoon of Salt( you can always add more if u want you)

1 small spoon of rice

3 liters of water( when it's cooking, you can always add water is u think it's not enough)

1 big spoon of canned tomato+4 tomatoes(mix them with water in a mixer, make sure there's no seeds in them)

2 or 3 spoon of Flour, mix with 1 cup of water

You can always add meat, I don't eat meat...

Cut the onions, meat, celery, parsley in small peices, and add chickpea, salt, pepper, safran and ginger, add the 3 liters of water, put them all in the casserole for 45 minutes.

After that(the 45 minutes) open the casserole and check the chickpea and the meat to see if their cooked, and add rice and the tomatoes(canned and natural) and you add flour(that you mixed with water) for 15-30 minutes. Then you add celery(the extra one) for 15 minutes.

make sure you cook over low heat.

I hope this helps, if you need anything else, let me know.

I'd love to help you with sfouf, but i don't really see what that is...

Answer 5

I know the lebanese dish.. not sure the moroccan  preperation. Do not feel bad you can not fast. It's ok if ur sick. You know sometimes people at are unable to fast give up something they like to eat or drink during ramadan. That way they are still participating in their own way.

Answer 6

Sfouf makes by LALLA CHOUMICHA

watch video : http://dailymotion.alice.it/relevance/se...

Good luck :)

Ramadan moubarak

Answer 7

This is one harira version.  This uses flour to thicken, where I live we use eggs most of the time.  If you do use flour I personally would suggest using a bit of corn flour instead of all purpose.

1 cup chopped onion

1 cup chopped flat leaf parsley (don't use curly it does not add a nice flavor)

1 tablespoon finely chopped celery leaves

1 tsp black pepper

1 tsp turmeric

1 tablespoon smen or 2 tablespoons fresh butter (unsalted)

1/2 tsp cinnamon (or a bit less)

1/2 # lamb cut into half inch cubes (throw some giblets, wings and backs of a chicken if u have them...adds nicely to the stock)

1/2 cup dried lentils

2 tablespoons cilantro chopped finely

salt to taste....this is a large pot so it may take a tablespoon.  just keep taste testing until you find what you like

2 pounds ripe tomatoes, peeled, seeded and pureed (if the tomatoes don't have the best tomato flavor add a tablespoon of tomato paste)

1/2 cup vermicelli noodles (not asian vermicelli)

3 tablespoons flour mixed with 1/2 cup water (in separate dish, hold until end)

Cook the onion, parsley, celery leaves, pepper, turmeric in the smen or butter for a few minutes.  Add the cinnamon (u can leave this out if you don't like cinnamon) lamb and chicken pieces.  Cook slow and meat is golden.  You want the lamb tender so a pressure cooker may be a good idea for this first part unless the lamb u have is already tender.

Add the lentils, coriander and tomatoes and cook for 15 minutes then add about 10 cups of water and cook until the lentils are done.  

Add the noodles a few minutes before serving so they don't over cook. If you are going to add chickpeas I'd suggest using the canned ones, remove the skin it is bitter, and add them at the same time you add the noodles.

For thickening, if needed or desired, add the flour paste slowly while stirring.

Sorry I don't have a sfouf/sellou recipe since I really don't like it.