Sfenj is the smell of Moroccan mornings. A simple dough, with no eggs or milk, dropped into hot oil where it puffs up, turning soft inside and crisp outside. It’s sold in the alleys, strung onto loops of cord, and eaten piping hot with sugar or honey and a glass of tea.

The secret is a very soft, sticky dough and oil that’s hot enough. Don’t be afraid of that wet dough, it’s exactly what gives sfenj its lightness and those lovely holes.

Crispy Moroccan Sfenj: A Foolproof Recipe

Rings of leavened dough fried until puffed and golden, served hot with sugar or honey and a glass of mint tea.

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مدة التحضير 20

مدة الطهي 20

الوقت الكلي 40

عدد الحصص: 6 people

Ingredients Method Notes

المقادير

4 cups flour
1 tablespoon yeast
1 teaspoon salt
Warm water
Plenty of oil for frying
Sugar or honey to serve

Method

Dissolve the yeast in a little warm water.
Mix the flour and salt, add the yeast and water gradually, then knead into a soft, sticky dough and work it well.
Cover the dough and let it rise until doubled in size (about an hour).
Oil your hands, pull off a ball of dough and poke a hole through the center to form a ring.
Fry the rings in hot oil, turning them, until golden and puffed.
Lift them onto paper towels and serve hot with sugar or honey.

ملاحظات

A soft, sticky dough is the secret to light sfenj.
Properly hot oil keeps the dough from soaking up excess grease.
Sfenj is best eaten hot and fresh, as it loses its crispness over time.

Frequently asked questions

Why does my sfenj soak up so much oil?

Because the oil isn't hot enough. Turn up the heat a little so the sfenj puffs the moment it goes in.

Can I add an egg to the dough?

Traditional sfenj is made without eggs, but some people add one for a richer texture, with a slightly different result.

What is sfenj served with?

With sugar, honey or jam, and always alongside a glass of mint tea.

Photo: Wikimedia Commons — CC BY-SA

Crispy Moroccan Sfenj: A Foolproof Recipe