These are a Moroccan treat, similar to fried doughnuts, but much better. They are made from a dough that is slightly sour (I think there's buttermilk in the batter) and you don't usually make them at home. Every neighborhood in Morocco has a sfenj seller, one step up from a street vendor, who makes your order right in front of your eyes. They usually have a dynamic technique for rolling the dough in their hands to make a ball, punching it through with their thumb, stretching the dough and then dropping it into very hot oil. They use a long metal hook to turn the sfenj over and they cook them until they are beyond golden brown. They are sold by weight. Once your order is cooked, they bundle them up into heavy paper sacks (almost as heavy as cardboard) and you rush home with them so everyone can eat them piping hot.
What makes sfenj so good? Certainly having them with mint tea while they're still hot is part of the equation. You can sprinkle them with sugar or dip them in honey if you like, but most people eat them plain. They are crispy on the outside, tender and slightly chewy on the inside --- so texture adds to the pleasure of the sfenj. But, for what its worth, in my opinion, what makes sfenj so good is the anticipation of watching them get made, rushing them home hot, and waiting for the tea to be poured. As with most delicacies, the first bite is always the best.
Today I went to the sfenj monger. He let me film him at work. If you watch the video clip, notice the kids hanging around just to watch. You probably can't understand what the sfenj monger is saying, so I'll tell you that at one point he said he has plans to go to America and get rich making sfenj --- He's welcome to come to my neighborhood anytime.
So, my second day is over. I am learning all kinds of new things and making plans for great learning experiences. I love the idea of bringing this culture, the values and perspectives of these people back to my students and school.
