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Parve
Medium
35 Minutes
Diets 
In this traditional Algerian Passover dish, a simple matzo meal batter is fried until golden before soaking up a sweet, citrusy syrup.
10 eggs
10 tablespoons Manischewitz Matzo Meal
10 tablespoons water
10 tablespoons sugar
oil, for frying
1 and 1/4 cups sugar
1 lemon, zested
2 oranges, zested
2 tablespoons orange blossom water
2 and 1/2 cups water
Beat eggs with sugar. Stir in matzo meal and water and mix until well combined.
Heat the oil. Scoop about a tablespoon of batter with one spoon, and use a second spoon to push it into the oil. If the oil is hot enough, the donut will come to the surface.
Fry until golden brown, flipping to cook evenly. Transfer to a plate lined with paper towels to absorb excess oil.
In a saucepan, bring water to a boil. Add the lemon zest, cook for two minutes, then add the sugar and stir to dissolve.
Add orange zest to the saucepan. Squeeze the lemon and orange juices into the mixture. Add orange blossom water. Cook until thickened, about 20 minutes.
Soak sferies in the syrup for a few minutes. They should be spongy, soft, and juicy.
This recipe originally appeared in Frequence Juive magazine.
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