Breakfast in Libya
Adapted from recipe courtesy of Vivienne Roumani-Denn
Fried dough is arguably a universal language. There are about as many ways to enjoy sfinz - a spongy, light (albeit fried) pastry eaten across the Middle East and North Africa - as there are variations and even spellings.
In Libya, it's sfinz. In Morocco, it's sfenj. In Tunisia, yoyos; and in Italy, sfinge.
In essence it is egg dough is leavened with baking powder instead of yeast.You crack an egg into it while it fries for a savory breakfast, or you can dip it in warm honey if you're feeling like something sweet.
 | Ingredients 2 eggs, beaten3 Tbsp sugar 2 Tbsp olive oil 1 tsp baking powder 1 cup flour, plus more as needed 1 Tbsp water Canola oil for deep-frying Optional: Extra egg for topping |
Directions
Mix all ingredients (except the canola oil and extra egg) together and knead into a smooth but slightly sticky dough. Add more flour if the dough is very sticky. (Lightly oil your hands to prevent the dough from sticking to them as you work.)
Form the dough into ball, then work and flatten it like a pizza crust into the shape of a plate (the edges should be slightly thicker than the center, about 1/2-inch).
Heat the canola oil over moderate heat until it is hot (4.5), then reduce heat to low. Carefully add the dough to the oil and fry until golden on both sides and cooked through, about 2 to 3 minutes.* Transfer with a slotted spatula to paper towels to drain. If desired, drizzle with honey while still hot.
*To make an egg sfinz, flip the dough in the oil after the center rises. Crack an egg into the middle; spoon hot oil over the egg with a metal spoon to set and cook until golden-brown.
