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Sfinz
Libyan deep-fried breakfast pastry
2 eggs, beaten
2 TBS granulated sugar
2 TBS olive oil
1 tsp. baking powder
1 C flour (use more if needed)
1 TBS water
Canola oil (for deep-frying)
Honey (optional)
Egg for topping (optional)
Mix all ingredients together (except canola oil and optional ingredients) in a bowl; knead into smooth but slightly sticky dough. Add more flour if dough is too sticky. Form dough into ball; flatten into the shape of a plate. The dough edges should be slightly thicker than the center, about 1/2-inch. Heat canola oil in a deep skillet over moderate heat until hot; reduce heat to low. Carefully add flattened dough to hot oil; fry until golden on both sides and cooked through, about two to three minutes. If center rises, poke a hole in the middle. Transfer to paper towels to drain. If desired, drizzle with honey while still hot.
Egg Topping (optional): If using egg, crack one egg into the center of dough after it rises while still in the skillet; spoon hot oil over egg to set and cook until golden-brown. Drain on paper towels; serve.
*Sfinz image (C) Libyan Food Blog (2010). Released into the public domain by author and copyright holder.
Related Link:
Food Fare Culinary Collection: Arabic Cookery
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