Meat-stuffed sfenj (recipe by Oum Arwa)

Ingredients

• 1 piece Red bell pepper (seeded, finely chopped)
• 150 g Carrots (grated)
• 120 g Zucchini (grated)
• 200 g Onions (finely chopped)
• 200 g Ground meat (beef or lamb) (lean preferably)
• 30 ml Olive oil (for cooking the stuffing)
• 15 g Fresh parsley (chopped, added at the end of cooking)
• 15 g Fresh cilantro (chopped, added at the end of cooking)
• 5 g Salt (for the stuffing)
• 2 g Black pepper (for the stuffing)
• 2 g Turmeric (1 teaspoon)
• 1 g Ground ginger (½ teaspoon)
• 2 g Paprika (1 teaspoon)
• 300 g Extra-fine semolina (sift before use)
• 300 g Type 45 flour (sift with the semolina)
• 5 g Salt (for the dough) (1 teaspoon)
• 5 g Sugar (1 teaspoon)
• 0.5 g Dry baker's yeast (a pinch)
• 350 ml Water (room temperature)
• 45 ml Sunflower oil (to grease the dough and for cooking)
• 100 g Grated cheese (mozzarella or cheddar) (optional, added to the cooled stuffing)

Instructions

1. Prepare the vegetables

   Seed the red bell pepper and finely chop it. Grate the carrots and zucchini, finely chop the onions.

   Time: PT5M

2. Cook the stuffing

   Heat 2 tbsp olive oil in a pan over medium‑high heat, add the pepper, onions, carrots and zucchini. Add the ground meat, salt, pepper, turmeric, ginger and paprika. Stir and cook, stirring occasionally, until all the water has evaporated, about 10 minutes.

   Time: PT10M

   Temperature: medium‑high heat

3. Finish the stuffing

   Remove from heat, stir in the chopped parsley and fresh cilantro, then let cool completely. Add the grated cheese once the stuffing is cold.

   Time: PT5M

4. Prepare the dough – dry mix

   Sift the extra‑fine semolina and type 45 flour into a large bowl. Add 1 tsp salt, 1 tsp sugar and the pinch of baker's yeast. Mix quickly.

   Time: PT2M

5. Incorporate the water and knead

   Pour the water (350 ml) in two batches while mixing on a very low speed. Once the dough is homogeneous, increase the speed of the mixer (or knead by hand) and work the dough for 8‑10 minutes until it is supple and non‑sticky.

   Time: PT10M

6. Dough rest

   Form a ball with the dough, place it in a lightly oiled dish, cover with plastic wrap and let rest for 15 minutes at room temperature.

   Time: PT15M

7. Shape the balls

   Divide the dough into 10 portions of 90 g each (or 80 g for beginners). Roll each portion into a ball, lightly brush them with sunflower oil.

   Time: PT10M

8. Stuff and seal

   Flatten each ball into a disc about 10 cm in diameter, place a tablespoon of stuffing in the center, then fold the edges, pinching to enclose the stuffing. Ensure the edges are well sealed.

   Time: PT10M

9. Prepare the pan

   Heat the pan over medium heat, add 1‑2 tbsp sunflower oil and heat for 2 minutes.

   Time: PT2M

   Temperature: medium heat

10. Cook the sfenj

    Gently place the sfenj in the pan. Cook for 30 seconds, drizzle a little oil on top, then flip and cook the other side for 30 seconds. Repeat until they are golden and crispy, about 10 minutes for the 10 pieces.

    Time: PT10M

    Temperature: medium heat

11. Final rest and serving

    Remove the cooked sfenj, place them on paper towels, then cover with a clean cloth to keep them warm and prevent them from becoming soggy.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

45 g

Fat

12 g

Fiber

4 g

Ingredient Substitutions

• Instead of Red bell pepper: yellow bell pepper, green bell pepper
• Instead of Carrots: grated squash
• Instead of Zucchini: yellow zucchini
• Instead of Onions: shallots
• Instead of Ground meat (beef or lamb): ground chicken, ground plant-based meat
• Instead of Olive oil: sunflower oil
• Instead of Fresh parsley: chives
• Instead of Fresh cilantro: flat-leaf parsley
• Instead of Black pepper: white pepper
• Instead of Turmeric: sweet saffron
• Instead of Ground ginger: fresh grated ginger
• Instead of Paprika: sweet pepper
• Instead of Extra-fine semolina: medium semolina
• Instead of Type 45 flour: all-purpose flour
• Instead of Sugar: honey
• Instead of Dry baker's yeast: fresh yeast (2 g)
• Instead of Sunflower oil: peanut oil
• Instead of Grated cheese (mozzarella or cheddar): grated goat cheese, no cheese

Equipment Needed

• Large skillet
• Stand mixer or hand bowl (optional)
• Chef's knife
• Cutting board
• Vegetable grater
• Wooden spatula
• Mixing bowl
• Plastic wrap (optional)
• Rolling pin (optional)
• Clean cloth or paper towel (optional)
• Kitchen scale
• Measuring spoon

Critical Steps — Do Not Skip

• 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.

Chef Tips from the Video

• Use very fresh parsley and cilantro for a bright flavor.
• Add a pinch of ground cumin to the stuffing for an extra hint of warmth.
• Serve the sfenj with a mint yogurt sauce to balance the spices.

Troubleshooting

Storage

Refrigerator: Store cooked sfenj in an airtight container, 2‑3 days.

Freezer: Can be frozen up to 1 month. Thaw in the refrigerator before reheating.

Room temperature: Consume within 4 hours if left at room temperature.

Make-Ahead Tips

• Prepare the stuffing and dough the day before; keep the stuffing refrigerated and the dough covered with plastic wrap.
• Shape the sfenj and freeze them raw; fry directly in the pan when ready to eat.