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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.
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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.
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