Sfenj

Sfenj is a soft, yeast-raised ring doughnut that is deep-fried and dusted with sugar. It is found across North Africa, including Libya, Algeria, Morocco and Tunisia, where it is eaten as a snack and at breakfast. The dough is plain and simple, which is why it is sold from street stalls and bakeries as well as made at home.

What it really is

The dough is flour, water, yeast, sugar and salt, mixed and left to rise until soft and airy. It is shaped into a ring, fried in vegetable oil until golden, and dusted with sugar while still hot. Inside it is light and slightly chewy, with a crisp outer surface. In its usual form sfenj has no filling, cream or glaze, so the sugar on the outside is its only sweetness. The dough contains no egg, milk or butter.

How it's served

• Hot or warm, straight from the oil, with sugar still on the surface.
• Eaten by hand, whole or torn into pieces.
• Sold as a quick snack, and at breakfast alongside coffee or mint tea.

How to write it on the menu

• Name the main ingredient, flour, and flag wheat, since the dough is made from wheat flour.
• State that it is fried in vegetable oil and dusted with sugar.
• Say whether a honey or syrup version is also sold, since the standard dusting is sugar only.
• Ask the kitchen whether any egg or milk is added to the dough, and list it if so.
• Give the price per piece or per portion, so guests know how many they are buying.