Sfenj

Name: Sfenj
Prep time: 100 min
Cook time: 15 min
Total time: 1 h 55 min
Yield: 4
Cuisine: Morocco
Ingredients: Plain flour — 3 cups (375 g / 13 oz); Active dry yeast — 2 tsp; Warm water — 1.5 cups (360 ml / 12 fl oz); Salt — 1 tsp; Sugar — 1 tsp; Oil for deep frying; Extra sugar, for dusting (optional)

The Quirky Foodster Team

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100 min

Prep

15 min

Cook

Servings

Ingredients

Plain flour — 3 cups (375 g / 13 oz)
Active dry yeast — 2 tsp
Warm water — 1.5 cups (360 ml / 12 fl oz)
Salt — 1 tsp
Sugar — 1 tsp
Oil for deep frying
Extra sugar, for dusting (optional)

Method

Dissolve the yeast and sugar in the warm water and let sit for 10 minutes until foamy.
Combine the flour and salt in a bowl, then add the yeast mixture, mixing to form a soft, sticky dough.
Cover and let rise in a warm place for 1–1.5 hours, or until doubled.
Heat oil to 175°C (350°F) in a deep pan.
With wet hands, take a portion of dough, poke a hole through the centre to form a ring, and gently stretch before sliding into the hot oil.
Fry for 2–3 minutes per side until golden and puffed.
Drain on paper towels and dust with sugar while still warm if desired.

Introduction: Light, airy fried dough rings, eaten hot and fresh, often dusted with sugar or dunked straight into tea.

Cultural Background: Sfenj is sold fresh every morning from street stalls across Morocco, the vendor stretching and frying the dough to order, making it one of the country’s most immediate and beloved street food experiences.

Tips: Keep your hands wet while shaping the sticky dough to prevent it from sticking to your fingers. Serve immediately after frying for the best light, airy texture.

Variations: Serve plain, without sugar, dunked directly into sweet mint tea. Drizzle with honey instead of dusting with sugar.

Storage: Best eaten fresh and warm; leftovers can be stored in an airtight container for up to 1 day, though texture softens.

Reheating: Reheat briefly in an oven at 180°C (350°F) for 4–5 minutes to restore some crispness.

Nutrition: Per serving (approx., 1 piece): 220 kcal, 4 g protein, 8 g fat, 34 g carbohydrate.

FAQs:

Q: Why is the dough so sticky?

A: A wetter dough is what gives sfenj its characteristic light, airy

Q: How is sfenj traditionally eaten?

A: Fresh and hot, often plain or dusted with sugar, and commonly