Recipes

Recipes

RECIPE FOR SFENJ (As seen in the Guardian)
600g fine semolina
400g course semolina
1 litre of water
3 eggs beaten
50g yeast
1 tbs of Nigella seeds
1 teaspoon salt
Warm water or use a deep fat fryer
Sugar for coating
Oil for frying
Mix the yeast with a little warm water and leave aside.
Mix the semolina and the salt together in a bowl, add the water and knead for 10 – 15 minutes, then add the eggs and the yeast mixture.
Bring the mixture together with your hands until the dough is firm.
Cover and leave for half an hour in a warm place.
Form small balls of dough about the size of an egg and flatten slightly making a small hole in the middle.
Drop in the hot oil and fry for a minute or so on each side until light brown in colour.
You can use a wooden chopstick to ensure the hole stays reasonably big in the middle whilst frying – this takes a little practice and you need to be careful with the hot oil but if you prefer you can just make a hole in the middle and hope it doesn’t close up too much when frying, they’ll still taste as good.
Then take out and drain on kitchen paper and roll in the sugar mix and serve immediately with a fresh mint tea.