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photo by Eva Kolenko for Food & Wine Magazine
Inspired by Sfouf, a Lebanese dessert I baked during my first professional cooking stint at Ovenly in Brooklyn, these fragrant cakes have a beautiful color and nutty scent thanks to the combination of turmeric and tahini, which caramelizes at the edges. I like to garnish them with edible marigolds, which are grown in the turmeric fields and bloom when the turmeric is ready to be harvested :)