← Nouns Cooking · Moroccan

Ingredients

• 500 g Plain (all-purpose) flour
• 2 tsp instant yeast
• 1 tbsp Sugar
• 1½ tsp Salt
• 400 ml lukewarm water
• 1 l vegetable oil, for frying
• 3 tbsp sugar, for dusting (optional)

Method

1. Mix the flour, yeast, sugar and salt in a large bowl. Add the water gradually and beat with your hand or a stand mixer for 10 min, until you have a very sticky, stretchy dough, much wetter than bread dough.
2. Cover and leave somewhere warm for 1–1½ hours, until doubled and full of bubbles.
3. Heat 5 cm of oil in a deep pan to 180°C (350°F). Keep a bowl of water beside you.
4. Wet your hands, pull off a plum-size piece of dough, poke your thumb through the middle and stretch it into a ring, then drop it into the oil. Cook 2 or 3 at a time.
5. Fry for 2–3 min per side, until puffed and golden. Drain on kitchen paper and eat hot, plain, dusted with sugar or dipped in honey.

Tips

• Wet hands are the secret: the dough will not stick and stretches easily.
• Dipping in honey is delicious but makes them no longer vegan.

Sources

Written in our own words after cross-checking these recipes:

196 flavors My Moroccan Food