~351 cal · 10g protein · 74g carbs · 1g fat (estimated, per serving)
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Lacy fried dough drizzled with honey
🇱🇾 Tripoli
Sfinz is a Libyan breakfast treat, a wet, stretchy yeast dough hand-pulled thin and fried until it turns lacy, crisp at the edges, and chewy in the middle. Traditionally eaten on Friday mornings, it is torn and dipped in honey or date molasses, sometimes with an egg fried right onto the dough.
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Toggle a diet and the ingredients rewrite themselves with regional substitutes.
🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 4 —
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3 cups flour
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2 tsp yeast
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1 tsp sugar
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as needed warm water
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to taste honey or date syrup, to serve
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as needed oil for frying
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1 tsp salt
Instructions
1
Mix the flour, yeast, sugar, salt, and enough warm water into a very soft, wet dough.
2
Cover and let it rise until bubbly and slack.
3
With oiled hands, stretch pieces thin and lower into hot oil.
4
Fry until lacy, golden, and crisp at the edges.
5
Drain and serve warm, drizzled with honey or date syrup.
Tripoli tradition.
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🌏 While it simmers — know your destination
📍
Tripoli. Where Ramadan nights open with mint-sharp shorba.
🗺️
Libya. Mediterranean shores with Saharan depth.
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Africa. Fifty-four countries of tagines, stews, and fire-kissed grills.
The story behind this dish is up top — worth a read while the pot works.
👩🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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