Sfenj
Sign in to saveSfenj (from the Arabic word , meaning sponge) is a Maghrebi doughnut: a light, spongy ring of dough fried in oil. Sfenj is eaten plain, sprinkled with sugar, or soaked in honey. It is a well-known dish in the Maghreb and is traditionally made and sold early in the morning for breakfast or in the late afternoon accompanied by tea—usually Maghrebi mint tea—or coffee.
In the Vinony graph
Within Vinony's link graph, Sfenj is referenced by 713 other articles, and connects out to kibbeh, kashrut and hamin.
Vinony files it under Doughnuts, Maghrebi cuisine and Street food.
Its subject is documented across 15 Wikipedia language editions.
Key facts
- Food.name
- Sfenj
- Food.image
- Sfenj in Marrakesh Morocco.jpg
- Food.image_size
- 250px
- Food.alternate_name
- Bambalouni, khfaf, sfinz
- Food.country
- Al-Andalus
- Food.type
- Doughnut
- Food.main_ingredient
- Flour, water, sugar, yeast and salt
- Food.calories
- 137
- Food.protein
- 2
- Food.fat
- 8
- Food.carbohydrate
- 14
via Wikipedia infobox
Wikidata facts
- Image
- Sfenj algérien.jpg
Show 1 more fact
- Commons category
- Sfenj
Sources (1)
via Wikidata · CC0
~6 min read
Encyclopedic overview
9 sectionsContents
- History
- Varieties
- Libya
- Israel
- Idiomatic use
- Gallery
- See also
- References
- External links
Sfenj (from the Arabic word , meaning sponge) is a Maghrebi doughnut: a light, spongy ring of dough fried in oil. Sfenj is eaten plain, sprinkled with sugar, or soaked in honey. It is a well-known dish in the Maghreb and is traditionally made and sold early in the morning for breakfast or in the late afternoon accompanied by tea—usually Maghrebi mint tea—or coffee.
The term Sfenj is used in Algeria and other parts of the Maghreb. It is called bambalouni in Tunisia, and Sfenz in Libya and Maghrebi Judeo-Arabic dialects. In Morocco, the term Sfenj is used, also sometimes nicknamed in the literature Moroccan doughnuts. It is also called Khfaf or ftayr in Algeria, and is sometimes also dubbed as the Algerian doughnut.
Excerpted from Wikipedia’s “Sfenj” article, available under the CC BY-SA 4.0 licence.