Sfinge Recipe – Sweet Moroccan-Israeli Hanukkah Treat
Health Notes
- Sfinge is made with simple ingredients and no preservatives.
- Frying in small batches helps control oil absorption.
- Enjoying sfinge in moderation can be part of a balanced festive diet.
Ingredients for Sfinge
Chef's Tips for Perfect Sfinge
How to Make Sfinge
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11Prepare the yeast mixtureIn a large bowl, combine the warm water, sugar, and yeast. Stir gently and let sit for about 10 minutes until the mixture becomes frothy. This step activates the yeast and ensures your dough will rise properly.
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22Mix the doughAdd the flour and salt to the yeast mixture. Stir with a wooden spoon or your hands until a sticky, elastic dough forms. The dough should be soft and slightly wet—this is key to achieving the light texture of sfinge.
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33Let the dough riseCover the bowl with a clean towel or plastic wrap and let it rise in a warm place for 1.5 to 2 hours, or until doubled in size. The dough should be airy and bubbly when ready.
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44Heat the oilIn a deep pot or frying pan, heat about 2 inches of vegetable oil over medium heat. The oil should reach 350°F (175°C). Use a thermometer if possible to maintain consistent temperature.
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55Shape the sfingeWet your hands with water to prevent sticking. Take a small handful of dough, stretch it gently into a ring shape, and carefully drop it into the hot oil. Repeat with more dough, frying in batches.
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66Fry until goldenFry each sfinge for about 2–3 minutes per side, or until golden brown. Use a slotted spoon to turn and remove them, placing them on paper towels to drain excess oil.
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77Add toppings and serveWhile still warm, dust the sfinge with powdered sugar or drizzle with honey. Serve immediately with mint tea or your favorite warm beverage.
The Story Behind Sfinge
Sfinge is a traditional Moroccan doughnut, beloved in Israeli homes during Hanukkah.The origins of sfinge trace back to North Africa, where Jewish communities in Morocco developed this unique fried dough as a festive treat. Its name comes from the Arabic word for ‘sponge’, reflecting its airy texture. When Moroccan Jews immigrated to Israel, they brought this culinary treasure with them, enriching the Israeli food landscape with their vibrant flavors and traditions.
In Moroccan Jewish households, sfinge was often made by grandmothers who would gather the family around for the frying process. The dough is simple—flour, water, yeast, and a touch of sugar—but the technique requires a practiced hand. Shaping the dough into rings and frying them to golden perfection was as much about family bonding as it was about food.
Over time, sfinge became a staple of Hanukkah celebrations in Israel, joining the ranks of sufganiyot (jelly doughnuts) and latkes. Its crisp exterior and soft, chewy inside make it a comforting indulgence during the winter holiday. Sprinkled with sugar or dipped in honey, each bite carries the warmth of tradition and the joy of shared heritage.
The pairing of sfinge with mint tea is more than just delicious—it’s a cultural ritual. In Moroccan tradition, mint tea symbolizes hospitality and warmth. Serving sfinge alongside a steaming glass of sweetened mint tea creates a moment of connection, inviting guests to slow down and savor the experience.
In Israel, this pairing has been lovingly preserved, especially among families with Moroccan heritage. Even younger generations who may not speak the language or know the full history still recognize the comfort of this combination. It’s a sensory link to their ancestry, passed down through taste and tradition.
Today, many Israeli bakeries offer sfinge during Hanukkah, but the homemade version remains a cherished family activity. Children help stretch the dough, parents handle the frying, and everyone gathers to enjoy the results. It’s a delicious way to keep cultural memory alive and share it with the next generation.
The process of shaping sfinge is part of its charm. Unlike other doughnuts that require cutters, sfinge is formed by pulling and stretching the dough by hand into rings. This rustic technique gives each piece a unique shape and texture. It also reflects the resourcefulness of home cooks who made do with simple tools and ingredients.
This hands-on method encourages participation and learning. In many homes, elders teach younger family members how to shape the dough, passing down not just a recipe but a skill. The irregular shapes are a badge of authenticity, showing that each sfinge was made with care and tradition.
Even in modern kitchens, this method remains popular. It connects cooks to generations past and adds a personal touch to every batch. The act of shaping sfinge becomes a moment of mindfulness and creativity, turning a simple doughnut into a meaningful expression of heritage.