Sfenj Mauritanien

Name: Sfenj Mauritanien
Prep time: 100 min
Cook time: 15 min
Total time: 1 h 55 min
Yield: 4
Cuisine: Mauritania
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

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

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 generously with sugar while still warm.

Introduction: Light, airy fried dough rings dusted with sugar, a popular sweet street food sold hot from market stalls.

Cultural Background: Sfenj reflects Mauritania’s Maghrebi culinary connections, the light, yeasted dough fried into rings and traditionally eaten hot and fresh, a favourite treat for both children and adults at markets and street stalls.

Tips: Keep your hands wet while shaping the sticky dough to prevent it from sticking to your fingers. Serve immediately after frying and dusting with sugar for the best texture.

Variations: Drizzle with honey instead of, or in addition to, sugar. Add a pinch of orange blossom water to the dough for extra fragrance.

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: Can sfenj be made ahead?

A: They are best eaten fresh and hot, shortly after frying, as they lose