Semolina: Use coarse or fine semolina. Semolina is durum wheat that's used to make pasta. I don't recommend leaving out semolina since it helps give sfouf its delicious texture.Tahini: The pan for sfouf is traditionally greased with tahini. Tahini prevents sfouf from sticking to the pan. It also adds extra richness and flavor to the base of the cake. Instead of greasing the pan with tahini, grease it with butter or spray it with baking spray. Oil: Swap in coconut oil, avocado oil, safflower ...| parsleyandicing.com
These buttery Turmeric Cookies are perfectly chewy and delicious. They are classic sugar cookies made extra special and flavorful with brown butter and turmeric!| Parsley and Icing
These Chai Bars are packed with oats, plump raisins, and warming spices. They're thick, chewy and delicious!| Parsley and Icing
This easy recipe for salted tahini chocolate chip cookies makes the best chewy, chocolatey cookies! Tahini adds a rich, delicious flavor!| Parsley and Icing
Tahini brownies are delicious chocolate brownies with creamy tahini swirled through the batter. They are easy to whip up without a mixer, and are perfect for tahini and chocolate lovers!| Parsley and Icing
This blood orange olive oil cake is a soft, moist olive oil cake topped with delicious mascarpone whipped cream. It's a simple recipe that comes together quickly and without a mixer!| Parsley and Icing
This orange cardamom cake is a flavorful one-layer cake made with fresh orange and warm cardamom. Olive oil adds a fruity flavor and makes the cake extra moist. It's topped with a two-ingredient chocolate ganache and everyone will love it!| Parsley and Icing
This delicious Ricotta Pistachio Cake combines ricotta cheese, brown butter, pistachios, vanilla and almond extract, and lemon zest. It's moist, flavorful and perfect for any occasion! Ricotta cheese and brown butter makes this pistachio ricotta cake rich,| Parsley and Icing
These Date Scones are filled with fresh orange flavor, dark chocolate and dates and topped with an orange glaze. Perfect brunch recipe!| Parsley and Icing