NotBBQ – S’Fenj:
This has been sat in my drafts for a while, not sure why I haven’t written it up yet as it was such a fantastic dish. No more excuses, time for S’Fenj (Moroccan Doughnuts).
The Book:
This recipe is from Berber & Q by Josh Katz:
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You can see all my previous cooks from this book by clicking the picture below:
The Prep:
To make the doughnuts you mix yeast, sugar, water, flour and salt. Once mixed it’s left to rise for 2 hours. Whilst it was rising I roasted some grapes in pomegranate molasses and sugar.
As this was a breakfast dish it was important to get the tea sorted, I went for Moroccan Mint by The Tea People:
It was a great excuse to use this tea set we picked up in Marrakesh a few years back.
Once the dough was ready I took small dough balls and pushed my thumb through the middle then deep fried them in a pan flipping them over halfway.
Time to Eat:
They all went onto a giant platter we also picked up in Marrakesh and were topped with creme fraiche, flaked almonds, mint leaves and icing sugar.
Glorious!
SUMMARY:
Another fantastic recipe from the Berber&Q book and I really enjoyed the taste of these. Doughnuts for breakfast, can’t beat it! The combination of flavours was spot on, recommend this. The tea was nice too.
This recipe is from Berber & Q by Josh Katz:
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