Sahrawi Atay Sfenj

Background

Sahrawi Atay Sfenj pairs airy, hand-shaped Maghrebi fritters with the foamy tea ritual cherished across the Western Sahara. The rings are quickly fried in shimmering oil and enjoyed scorching hot alongside strong, aromatic tea. Rooted in caravan routes and desert hospitality, this duo celebrates simplicity: a supple batter built from flour, lively yeast, warm water, a touch of sugar, and a pinch of salt, served with fresh mint–scented tea that’s poured high for a signature crown of foam. Crisp edges, custardy interiors, and a cleansing sip of desert-style brew make Sahrawi Atay Sfenj a time-honored bite-and-sip experience.

Ingredients

For the sfenj

• 2 cups flour
• 1/4 cup fine semolina (optional)
• 2 teaspoons yeast
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 1/4 to 1 1/2 cups warm water
• oil for frying

For the atay

• 2 tablespoons gunpowder green tea
• 6 to 8 teaspoons sugar, to taste
• 1 large handful fresh mint

Optional to serve

• honey for drizzling

Preparation

Make the sfenj dough

1. In a large bowl, dissolve the sugar in warm water, sprinkle in the yeast, and let it stand until foamy (5–10 minutes).
2. Stir in the flour, optional semolina, and salt. Beat vigorously by hand or mixer until the dough turns elastic, glossy, and very sticky; if it feels stiff, splash in a little more water.
3. Cover and let the dough rise until doubled, about 60–90 minutes.

Shape and fry

1. Heat a deep pot of oil to 180°C/350°F. Lightly oil your hands with a film of oil and keep a small bowl of warm water nearby to wet fingers as needed.
2. With damp hands, pinch off a lemon-sized piece, poke a hole through the center, and gently stretch into a ring.
3. Lower rings carefully into hot oil. Fry until puffed and deep golden, about 2–3 minutes per side. Drain on a rack; while hot, drizzle with honey or lightly dust with sugar.

Brew the atay

1. Rinse the tea with a small splash of hot water, swirling and discarding the rinse.
2. Add fresh hot water, steep briefly (1–2 minutes), then sweeten to taste with sugar and add generous fresh mint.
3. Pour the tea between pot and glasses several times to aerate and build a creamy foam.

Serving

Serve the sfenj immediately with steaming Sahrawi tea. Dip into warmed honey, or enjoy plain to let the delicate tang of the yeast-raised crumb and the herbaceous lift of the mint–kissed tea shine.

Tips

• If the dough resists stretching, wet your fingers with a little water and rest it for 5 minutes, then try again.
• Keep hands lightly coated with oil to prevent sticking and to help shape smooth rings.
• For a subtle twist, replace a few tablespoons of the mixing water with warm, lightly brewed tea for depth.

Storage

Best within minutes of frying, but you can hold sfenj loosely covered at room temperature for 4–6 hours and re-crisp quickly in hot oil for about 30–60 seconds before serving with fresh tea.