You Can't Say No To Bambaloni
The Tunisian Doughnut That Came By Pure Chance
Also called Ftira (plural Ftayer) and Sfenj, Tunisia's Bambaloni consists of a light, spongy ring of dough fried in oil. It is eaten plain, sprinkled with sugar, or soaked in honey.
Originating in Moorish Spain, sfenj is believed to have been created by accident when a baker accidentally dropped a ball of dough into a pan of hot oil. This delectable treat held significant cultural significance in Andalusi culture, as illustrated by a verse from a contemporary poet:
"The Sfenj bakers are esteemed as highly as kings."
This delicacy is evenly cherished by the people of North Africa, hence the heavily branded name of "Moroccan Doughnuts". Such a sweet competition, isn't it?
Okay – Enough of geography and history, let's savor this appealing delicacy and get to know the unique yet simple recipe behind it:
Ingredients:
250g Flour
1 cup of hot water
1 Tsp of dried yeast
1 Tsp of salt
Oil to deep fry with
Sugar to sprinkle atop the doughnut, literally "the icing on the cake"
Recipe: Easy peasy!
Combine hot water with yeast, then incorporate it into the flour. Continuously mix until a slimy, creamy consistency form, adjusting with water if needed. Allow the mixture to rest for a minimum of 2 hours or overnight.
Heat oil, and attempt to shape the dough into circles in the frying pan. Fry until golden brown, then remove the Bambalounis and sprinkle with sugar for a delectable finish. Voila! There you go!
