Amazon Associates PartnerTrusted
As an Amazon Associate, we earn from qualifying purchases made through links on this page. This helps support our site at no extra cost to you. Clicking on ingredient or equipment links will take you to amazon.com where you can purchase these items.
Meat-stuffed sfenj (recipe by Oum Arwa)
Fluffy sfenj, lightly fried and generously filled with a flavorful stuffing made of ground meat, vegetables, spices and fresh herbs. This homemade version uses a dough based on semolina and flour, giving a light and crispy texture on the outside. Ideal for a convivial meal or a tasty appetizer.
Shop all ingredients on Amazon in one click • Printable PDF with shopping checklist
Cost Breakdown
Critical Success Points
- • Finely chop the pepper and onion to avoid tearing the dough.
- • Cook the stuffing until all water has fully evaporated.
- • Knead the dough long enough to achieve a supple texture.
- • Properly seal the edges during shaping.
- • Cook over medium heat, turning gently to avoid cracks.
Safety Warnings
- • Hot oil can splatter: use a lid or a splash guard.
- • Handle the knife carefully when chopping vegetables.
- • Do not leave the pan unattended on the heat.
☕ 100% Free & Ad-Free Forever! Made by ADHD friends who got lost in recipe videos
We built this because we kept forgetting recipe steps. Help us keep it ad-free & support our caffeine addiction!
You Might Also Like
Similar recipes converted from YouTube cooking videos
Tuna and Potato Briquettes
Crispy briquettes filled with a flavorful stuffing of potatoes, tuna, cheese and parsley. Ideal for Ramadan or as a quick snack, they are prepared in under an hour and baked for a golden texture.
Crispy Spinach Puffs
Light and golden puffs filled with a creamy spinach, garlic, shallot and cream cheese filling, perfect as an appetizer or snack during Ramadan. The homemade dough made with flour and semolina gives a texture that is both tender and crispy.
Feuilles de brick maison
Apprenez à réaliser des feuilles de brick ultra‑fines entièrement faites maison, idéales pour préparer des samoussas, des bricks ou des wraps. Cette méthode simple utilise de la farine, du sel, de la semoule fine et un peu d'eau, puis cuit rapidement à la poêle. Les feuilles se conservent 3‑4 jours au réfrigérateur ou plusieurs semaines au congélateur.
Briques de viande et pommes de terre pour le Ramadan
Des briques croustillantes farcies d'un mélange savoureux de viande hachée, pommes de terre, oignons et fromage, parfaites pour le ftour du Ramadan. Faciles à préparer, elles peuvent être frites ou cuites au four.
Bia Honey Cake
A small moist cake made with semolina, honey and orange blossom water, quickly fried in oil. This no‑knead version, inspired by the tradition of "Bia", is ideal for a snack or a light dessert.
Feuilletés au poulet façon Burek
Des feuilletés croustillants aux feuilles de filo, garnis d'une farce savoureuse de poulet, champignons, poivrons grillés et fromage, parfaits pour accompagner la chorba du Ramadan ou une salade fraîche. Cette recette utilise la même farce que pour la pastilla et les rouleaux de tortilla, mais présentée en bouchées dorées et parfumées aux graines de sésame et de pavot.