Sfenj (Spongy Deep-Fried Semolina Fritters)

The story

Across Algerian coastal hubs and inland towns, the morning air carries the scent of hot oil from local sfenji fryers pulling pliable dough into bubbling rings. Eaten piping hot for breakfast or alongside late-afternoon mint tea, this Maghrebi staple reflects the ancient North African mastery of semolina gluten. Authentic Algerian sfenj relies on extra-fine durum semolina rather than wheat flour alone, yielding a distinctly airy, custard-soft interior that contrasts with its blistered exterior. Mastering the dough requires high hydration combined with rhythmic slapping against the bowl, a technique that aligns the gluten network to trap expansive steam pockets during frying.

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