How to make Shfenj -or sfenj- in 5 minutes

By The Wafin Team.

Once in a while we get a tip from Wafiners and friends that makes our day. Like the fact that if you go to Starbucks and ask for a small (or tall as they call it) double shot latte, you will end up with cafe "Nas Nas" (or half half). Well, the one we are about to share with you beats this hands down. Zak, a good friend of Wafin recently explained to us how to make Shfenj (or sfenj) in less than 5 minutes. True Moroccan Shfenj in less than 5 minutes you say? That's what we thought. We tried it. and it worked.

Here is how.

Go to your local supermarket, buy the pilsbury Boy Country buiscuit pack. They come in a pack of 4 tubes. It costs about $2.65. So, you are getting 40 shfenjat for $2.65.

- Open one of the packs, and keep the rest in the fridge. Don't freeze them. They stay good for about a month.

- Make a circle out of each pattie of the biscuits. Try to make the ring as thin as possbile.

- Heat some vegetable, canola, or corn oil in a saucepan. Make sure it's not too hot.

- Put the raw shfenj in, and turn them over when they are light brown. It should take about 30 seconds for each side to cook. It's really quick, so make sure you don't leave them too long. They burn quickly.

Et Voila. Enjoy. And thank you Zak.

Let us know how it went in the comment section, and if you have other shortcuts for Moroccan delicacies, send us an e-mail.

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saramay123 : Sfenj my favorite Moroccan treat. What a clever idea, looks authentic, thank you.
My only concern with biscuits and other commercially made dough, pie crust, tortillas, etc... is lard. I'll check vegan/or lard free biscuits, worth trying.
Thanks again

ahmed in la : I love the tip.
Could you please follow your recipe with a tip on how to extinguish a SCHFENJA? ( SCHFENJA METFIA!).
I would also suggest the following combination which I observed, litigant country folks eat, while waiting for a Moroccan court to open back up after lunch break. Hot SCHFENJ and a cold Fanta soda!
Could you also give a tip on where I could get treatment for obesity, a heart attack, high blood pressure or hardening of blood arteries?

COUL OU 9EYYES A HMED.

leohorse : I used to make the same thing a while back, but this is not the best health option. I understand that we should carry on the tradition and keep making all of those special moroccan dishes, but when it comes to Shfenj, we have to take a minute and think about it. This dish is nothing but saturated fat, you can litterally taste the grease in every bite. But i do agree that it wouldn't hurt to make it once in a while, and when i say a "while" i mean maybe once every 6 months. People with high cholesterol levels should definitely stay away from eating Shfenj period.

nevermindwydad : I love shfenj but I heard that these canned doughs have pork in them, maybe lard which is pork fat. I read it in a jewish website since jews don't eat pork either.

saramay123 : I was wondering if pizza dough would do the trick, it's fluffy enough, and the ingredients are pretty similar to Sfenj.
When I visit southern States, I have trouble finding food that I could eat. Everything is baked, fried or smothered with lard/animal fat.
My next door neighbor from Tennesse eats biscuits with gravy for breakfast, compare to our Khli3 with eggs.
Glad to hear that some of the wafiners are health conscious.
We all should be:)

lola33 : great tip. Never heard of these biscuits dough but here is what I found. On the following link you will find easy and fast recipes for appetizers using that same dough that will certainly impress your guests.

http://www.pillsbury.com/products/rolls/Refrigerated/Crescents.htm

I love sfenj but I am not a big fun of unhealthy food even if it is tasty.

Lola

hind : Thank you for recipe for chfenj, I try it ,but I found it like khringuo , and you have to put on it little sugar if you like it!! what do you think?? hind chicago

aloustad : The picture of sfenj on the front page is an eyesore. Now I dread opening the Wafin site because I know that picture will assault my vision. Don't get me wrong: I love sfenj, but that picture does not do it justice. Please consider at least replacing it with a more appealing one. Thank you.

rbati_farawi : Salam my countrymen women and friends of Morocco,

This is a quick fix for someone who is not afraid to die anytime soon :) . but dough to make shfenj is not that hard if you dont know how make dough just stop any pizza shop and ask them to sell you some dough.Italians have something very similar to sfenj called zepolis which is pretty much the same thing exept the shape. all mediterranean foods are very similar. for instance "al fakkas" i noticed some italian friend make the same exact coockie along with some other cookies.once you get the dough and fry it golden in preferably canola oil. avoiding canned and processed foods is always a better choice.

salam alikom.

jaya : Any product that has a U or D letter in the bottom of the package or in the back panel, means that doesnt contain any pork ingredient.

tainest77 : Salam all,
I never seen this product. Could somebody tell me what food section in the supermarket this is usually located. I appreciate it.

ahmed in la : tainest77,
It is usually in the food section :)

nounou : I've been using these buscuits to make sfenj for years, but found out that when you soak them in warm water for few minutes, they come out really good. Try it and let me know.

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