Khfef

[Al-khiyal]

Khfef

Ingrédients

* 500 gr de semouline tamisée

* 500 gr de farine

* 1 C. à café de levure de bière

* Huile pour la friture

Préparation

Mettre dans une terrine, la farine et la semouline tamisée.

Délayer la levure et le sel dans un demi verre d’eau tiède.

Mélanger le tout et ajouter petit à petit de l’eau tiède,
travailler la pâte jusqu’à ce qu’elle devienne molle
et se détache facilement des mains (environ 20min).

La mettre dans un récipient creux,
la couvrir d’un linge propre et laisser lever dans un endroit tiède.

Lorsque la pâte aura doublé de volume, faire chauffer l’huile dans une poêle.

Huiler les mains, couper une boule de pâte de la grosseur d’un œuf,
l’étirer délicatement avec les doigts et la plonger dans la friture bien chaude.

Faire dorer les deux faces du beignet.

Faire de même jusqu’à épuisement de la pâte.

Égoutter et saupoudrer de sucre en poudre.

On peut placer autant de beignets à la fois, que les dimensions de la poêle le permettent.

[urban hajabi]

could you please translate this recipe in to English it would be much appreciated

[Tizi]

Thank you for this recipe!

[Al-khiyal]

Good that you liked it ya Tizi

urban hajabi, I will post the recipe here in English soon, in the meantime, to help you with French-language posts, try using > this < - not always perfect, but good enough to give you some idea of what a recipe involves.

[gn4dz]

could you please translate this recipe in to English it would be much appreciated

hi,
here is the translation :

500 grams of semolina

500 gr Flour

salt

1 tea spoon brewers’ yeast

oil for frying

Put into a container the flour and semolina

Dissolve the brewers' yeast and salt in half a cup of lukewarm water

Mix all ingredients and add little by little the lukewarm water

Mix (knead) the dough until it becomes soft and is easily removed from your hands (about 20 mn)

Put it in a container, cover it with a clean cloth in a warm place until it doubles its size

When the dough has doubled in volume, heat the oil in a pan

Oil your hands (fingers), take a small egg-sized portion from the dough, stretch it delicately and put it in the hot oil

Brown both sides

Repeat until all the dough is used up.

Drain and sprinkle with powdered sugar.

In this video the ingredients are not the same, but you can see the steps and how the dough should be:

(morrocan recipe) tbarek Allah 3'la nass al moughrib

Trick : To succeed with this recipe, you should use a special semolina, try it with different types until you get a good result

[urban hajabi]

thank you very much for the translation much appreciated

[BACK2MYROOTS]

Who says Sfenj is Moroccan?? I doubt it very much! People from Tebessa make the best Sfinj ever, mum is one of them [and so am I, I might add!]. That's nowhere near Morocco! But, there might be a Chaoui connection... The recipe is very very accurate, and so simple!