Easy Moroccan Sfinge (or sfenj) is a simple recipe for classic North African fried doughnuts or fritters. The recipe contains no butter, milk, or eggs, so it's both dairy-free and vegan.
Easy Moroccon Sfinge is a delicious treat. They're simpler to make than regular doughnuts because they're free-form and not supposed to have a perfectly round shape.
The dough is very wet and sticky when it goes into the oil, resulting in a fritter-like type of dessert that's crispy on the outside and soft on the inside.
All you do is grab some of the sticky dough from the bowl, form into a random ring, and then drop into hot oil. When it's golden-brown, take it out and roll in granulated sugar (or drizzle honey or syrup). That's it.
The dough rings can be made thin or fat or in between. Some people don't even bother to form a ring and drop them as balls into hot oil like doughnut holes.
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FAQs for Moroccan Sfinge
What is Moroccan sfinge?
Moroccan sfinge is a traditional North African fried dough or fritter that is crispy on the outside, soft and chewy on the inside, and typically coated in granulated sugar, honey, or syrup.
Are Moroccan sfinge dairy-free and vegan?
Yes. Traditional Moroccan sfinge dough is made without milk, butter, or eggs, making it naturally dairy-free and vegan.
Why is the dough for sfinge so sticky?
Sfinge dough has a high water content and requires a long rise time, resulting in a very wet, sticky consistency. This wet dough is what creates the signature large air bubbles and light, airy texture when fried.
Do I need to shape sfinge into perfect rings?
No. Sfinge are traditionally free-form and do not need to be perfectly round. You simply grab a piece of sticky dough, form a rough ring with your fingers, and drop it directly into hot oil.
When is Moroccan sfinge traditionally eaten?
Moroccan sfinge is a popular street food eaten warm year-round, and it is a traditional holiday treat during Chanukah in Maghrebi Jewish communities as well as a staple during Mimouna celebrations right after Passover.
Can you make sfinge without forming rings?
Yes. If you prefer, you can drop spoonfuls or small balls of the sticky dough directly into the hot oil, similar to traditional doughnut holes, rather than making rings.
What is the best way to serve sfinge?
Sfinge is best served warm immediately after frying. It is traditionally rolled in granulated sugar or dipped in honey or sweet syrup while still warm.
This recipe doesn't say to proof the yeast. why not?
Most dough recipes that include yeast will give instructions to mix the yeast with warm water and sugar and set aside until it bubbles before using it. This is NOT part of the recipe but rather a short process called "proofing" to ensure that your yeast is alive because if it is not, your dough will not rise.
In order to proof your yeast, you need to let the yeast, warm water, and sugar mixture sit for 5-10 minutes to see if it develops foamy bubbles. If it does, your yeast is alive. Otherwise, it should not be used.
The water for proofing must be warm in order to activate the yeast because if it is too cold, nothing will happen, and if it is too hot, it will kill the yeast. Warm is between 105 and 110 degrees Fahrenheit (or 40 and 43 degrees Celsius). I usually just put my finger in the water, and if it is comfortably warm, I use it.
The sugar is used in proofing because yeast eats the sugar and releases gas (carbon dioxide), which is what causes the bubbles. If there are no bubbles, either the water was too hot or too cold, or the yeast is simply dead.
Note: If you are CERTAIN that your yeast is alive, then this process is typically unnecessary.
What is sfinge?
In North Africa, sfinge is a popular street food, and it's eaten warm.
In Maghrebi Jewish communities, sfinge is a traditional holiday treat during Chanukah.
When Moroccan Jews immigrated to Israel after the establishment of the state, they brought their recipes with them, and sfinge is also popular during Chanukah among Moroccan Jews in Israel, just like the sufganiyah, or jelly doughnut, because it's traditional to eat oily foods.
Sfinge is also a popular food in Israel during Mimouna, which is celebrated right after the end of Passover (that same night), symbolizing joy, abundance, and the sweet return to eating leavened foods.
Moroccan Jews in Israel
The majority of Moroccan Jews in Israel are the descendants of Jews that immigrated to Israel from Morocco.
Before the establishment of the State of Israel, the British put a quota on the number of Jews that could immigrate to Israel, so most of the immigration was considered "illegal." However, many Jews risked their lives to flee their countries of origin, including Arab and Muslim countries, such as Morocco.
Because the Muslims were against the establishment of the State of Israel, after the declaration of the state and the civil war that followed, life became more difficult for the Jews of Morocco, because the Muslims would attack Jews as a result. This brought about a wave of immigrants to Israel from Morocco, as did every Arab-Israeli war that followed.
So, during the 1950s and for decades afterward, waves of Moroccan Jews immigrated to Israel.
Morocco was once the home of the largest Jewish community in the Muslim world. However, by the time of the Yom Kippur war, the majority of Morocco's Jews had immigrated to Israel, and they brought their delicious cuisine with them.
If you like Moroccan-style foods, try these!
Easy Moroccan Sfinge Recipe
Classic North African fried doughnuts or fritters that are both dairy-free and vegan.
Ingredients
- 4 cups flour
- 1 ½ cups warm water
- 2 tablespoons oil
- 2 tablespoons white granulated sugar
- 1 tablespoon dry yeast
- 1 teaspoon salt
- Extra white granulated sugar for coating after frying*
- More oil for frying
Instructions
- Mix flour, sugar, yeast, and salt in a bowl. **
- Add oil and warm water and mix well.
- Cover with plastic wrap and let sit until the mixture doubles in size. ***
- Fill a pot about an inch high with oil and place on medium heat. When a small bit of dough can sizzle in the oil, it's ready.
- Grab a handful of the dough (it will be very sticky) and make a hole in the middle and stretch it out so the hole is wide and the dough is a ring that is only around an inch or so thick.
- Carefully drop the dough in the hot oil.
- Repeat with more dough, but don't overcrowd the pot.
- Fry until the underside is a golden brown. Then flip and fry the other side.
- Remove the doughnuts from the oil with a slotted spoon (or something similar) and place in a bowl of granulated sugar and coat (or you can leave plain and later dip in honey).
- Repeat with the rest of the dough.
Notes
* Or you can drizzle honey or syrup instead of coating in sugar.
**If you are not sure if your yeast is still active, test by mixing the sugar and a little of the warm water together in a bowl and letting the mixture sit for around 5 minutes or so until it becomes frothy. If it doesn't, use a different yeast because this one is dead.
If you do test the yeast, then the first step in the instructions will be
1) Mix the yeast mixture into the flour and add the salt.
Then 2) add the oil and the rest of the warm water and mix well.
*** The time this takes depends on how warm the room is, so it can take from half an hour to around an hour and a half.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 504Total Fat: 5gSaturated Fat: 0gUnsaturated Fat: 5gSodium: 278mgCarbohydrates: 101gFiber: 4gSugar: 4gProtein: 14g
