Sfouf is one of the oldest and most traditional Lebanese sweets. It is usually made in every household and sold in every sweet shop. You can even find packs of sfouf in the supermarket. I always loved Sfouf especially the ones that my mother used to make. They would burst with the flavors of aniseed and turmeric.
Many people consider that sfouf are the type of sweets that could be eaten during Lent because they are naturally free of dairy and eggs. I adapted the traditional recipe to a gluten-free one, which is as delicious. I hope you will try it and enjoy it as well.


- ½ cup corn semolina or polenta
- ½ cup corn meal (not corn flour)
- 2 cups gluten-free all-purpose flour
- 1 tsp bicarbonate of soda
- 1 tsp baking powder
- ¾ cup vegetable oil (I use canola)
- 1 ½ cups sugar
- 1 tbsp. turmeric powder
- 1 tbsp.ground aniseed
- 2 cups hot water
- 2 tbsp. sesame seeds or blanched almonds for the top


  1. Put the ground aniseed in the hot water. Stir well, cover, and let it sit for 15 minutes. 
  2. Mix all the dry ingredients together in a bowl (polenta, corn meal, all-purpose flour, bicarbonate of soda, sugar, turmeric powder, and baking powder). 
  3. Add the oil and the aniseed tea and mix well with the spatula. 
  4. Let the batter rest for 10 minutes. 
  5. Pour the batter in a greased oven tray and sprinkle the sesame seeds or blanched almonds on top. 
  6. Bake the sfouf in a pre-heated oven on 200°C for 30 to 35 minutes. 
  7. Cut the sfouf into squares and serve with tea or coffee.