Sfenj North African Beignets Recipes

NORTH AFRICAN MEATBALLS

Steps:

• Make the sauce: Heat oil over medium-high heat in a wide, heavy bottomed saucepan. Add onion and cook without browning until softened, about 5 minutes. Add garlic, tomato paste, cinnamon and saffron, and stir well to incorporate. Season generously with salt and pepper, and allow to sizzle for 1 minute more. Add broth and simmer gently for 5 minutes. May be made several hours in advance, up to a day.
• Make the meatballs: Put bread cubes and milk in a small bowl. Leave bread to soak until softened, about 5 minutes, then squeeze dry.
• In a mixing bowl, put squeezed-out bread, ground meat and egg. Add salt, pepper, garlic, nutmeg, ginger, turmeric, paprika, cayenne, cloves, coriander and cumin. Mix well with hands to distribute seasoning. Add 2 tablespoons each of parsley, cilantro and scallion, and knead for a minute. May be prepared several hours in advance, up to a day.
• With hands, roll mixture into small round balls about the size of a quarter. Dust balls lightly with flour. Heat a few tablespoons of oil, or a quarter-inch depth, over medium-high heat and fry meatballs until barely browned, about 2 minutes per side. Drain and blot on paper towel. Simmer meatballs in saffron-tomato sauce, covered, over medium heat for about 20 minutes, until tender.
• Meanwhile, make the couscous, if desired: Cook according to package directions, fluff gently and stir in butter and raisins. Season with salt and cinnamon, and toss well.
• Garnish meatballs with remaining parsley, cilantro and scallion. Serve with couscous and roasted tomatoes if desired.

SFENJ

Steps:

• Dissolve the yeast and sugar in ½ cup (120ml) of water.
• In the bowl of the stand mixer, combine all the ingredients except salt.
• At low speed, gradually add water until reaching the consistency of a sticky dough.
• Stir in salt and mix at higher speed.
• Knead for 10 minutes. The dough should be very sticky.
• Let the dough rest, covered and at room temperature for at least 3 hours.
• Have a large bowl of cold water handy to shape donuts. The hands should be wet to form each donut.
• Take balls of dough the size of an egg.
• Make a hole in the center and deep fry in hot oil.
• Turn over so that both sides are golden, about 2 to 3 minutes per side.
• Serve with sugar or hot honey.

NORTH AFRICAN CHICKEN

Steps:

• Combine Seasoning Mix, Lemon Juice, Olive Oil and garlic, mixing well.
• Marinate the the chicken for two hours, refrigerated.
• Grill chicken 20 minutes or until juices run clear, basting with marinade.

NORTH AFRICAN MINT TEA

Steps:

• Bring the water to a boil in a saucepan, turn off the heat and add the tea. Let steep for 5 minutes.
• Put the mint and sugar into a teapot or carafe. Strain the tea into the pot and let it steep for 5 more minutes.
• Pour into glasses and serve warm or cold. Enjoy!