an old man cooking Sfenj in a village in Morocco, Touama.
At the Moroccan table
Its defining character is fresh fried dough rings best eaten hot in the morning or late afternoon.
Description And serving traditions
Sfenj centers on fresh fried dough rings best eaten hot in the morning or late afternoon.
Ingredients and raw materials
- principal starch or protein
- seasoning
- cooking oil
- sauce or bread accompaniment
How it is made
- Adjust seasoning and texture gradually.
Table & terroir
Roots on the map
- Region
- National
Table & terroir
At the Moroccan table
- Food family
- Street-food
foodstreet foodNational
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Cook, taste, or eat this with a local
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