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Recipe by Elana Heideman

Moroccan Sfinge

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Moroccan Sfinge
Parve Parve
Medium Medium
5 Servings
Allergens

Contains

- Gluten - Wheat
2 Hours, 30 Minutes
Diets
- Vegetarian - Pescatarian

Time to eat Moroccan style! Never heard of Sfinge? Time to try it.

Ingredients

Sfinge

  • 1 kilogram (2.2 pounds) flour

  • 60 grams (about 2 ounces or 1/4 cup plus 2 tablespoons plus 1 teaspoon) dry yeast

  • 1/2 teaspoon salt

  • 3 tablespoons powdered sugar

  • 3-4 cups lukewarm water

  • oil, for frying

Syrup

  • 1 liter (quart) water

  • 1 kilo (2.2 pounds) white sugar

  • 1 tablespoon rose water OR 1 tablespoon lemon zest plus 1/4 teaspoon ginger

Directions

Prepare the Sfinge

1.

Mix together all dry ingredients and then add water. Batter will be moist and sticky.

2.

Let batter rise for an hour and a half.

3.

Punch the air out of the dough and let rise again for 30 minutes.

4.

Cover fingers with oil and take a handful of batter. Shape it into a ring by rolling it into a ball and poking finger through to make the hole.

5.

Drop it into hot oil and fry both sides until golden brown.

6.

Remove and lay on paper towel to soak up excess oil.

Prepare the Syrup

1.

Boil ingredients together and drizzle over the top of the sfinge, or leave on side for dipping.

Recipe tags

Chanukah classic Jewish foods dessert Elana Heideman fried foods hannuka Hanukkah Moroccan sfinge
Moroccan Sfinge

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