Sfineċ first started being prepared in Rabat more than half a century ago. It is a food item which was always very popular, especially during Lent.
Sfineċ first started being prepared in Rabat more than half a century ago. It is a food item which was always very popular, especially during Lent. Dissolve yeast in 1/2 cup warm water with a pinch of sugar Set aside for 10 minutes Stir remaining 1/2 cup water in bowl and beat in the flour forming a soft dough Mix the dough for 5 minutes using a mixer with dough hooks. Add yeast mixture and more flour as needed Knead the dough for 10 minutes Grease the bowl, cover and let rise until double in size (1.5 hours) Heat about 3 inches of Golden Drop Sunflower Oil Make ball-sized pieces of dough. Insert in the middle a small pieces of anchovy fillet Deep fry until light golden brown Eat warmSfinec
Ingredients
Instructions
No Comments