איך מכינים ספינג'

למה להתחיל כאן

Sfenj are yeasted doughnuts, irregular and holey, fried and eaten with sugar or honey in the morning. The stall man pulls the dough by hand.

In the morning air of Moroccan cities, the aroma of freshly fried sfenj beckons from bustling street stalls. A beloved breakfast treat, these yeasted doughnuts are made by pulling and shaping the dough by hand before it is slipped into hot oil. Their origins are humble, yet they hold a cherished place in Moroccan daily life, especially when enjoyed warm with a dusting of sugar or a drizzle of honey. Sfenj should be crispy on the outside, with an airy, holey interior that melts on the tongue. The hint of yeast gives them a mild tang, perfectly offset by the sweetness of their sugary finish. Whether savored with a cup of mint tea or as a stand-alone delight, sfenj captures the simple pleasure of a morning indulgence.