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 ...
