Sfinz

Lore & Background

Sfinz is the Libyan variant of Sfenj, a Maghrebi doughnut that originated in Al-Andalus. According to legend, Sfenj was created by mistake when a baker accidentally dropped a ball of dough into hot oil. It became an important part of Andalusi culture, celebrated by a poet who wrote, 'The Sfenj bakers are worth as much as kings.' The dish spread to the Maghreb through trade and migration, though no single dynasty is confirmed as the vector. Beignets, meanwhile, trace back to ancient Rome and were known in France long before the 13th century, so any connection to Sfenj is not supported by established culinary history.

Reader's Guide

Sfinz holds a significant place in Libyan cuisine and culture. It is eaten year-round but is especially associated with winter, Ramadan, and Eid al-Fitr. Traditionally served for Friday breakfast or with afternoon tea, it can be topped with sugar, honey, or date molasses. A notable variation includes a fried egg in the center, which may be runny or hard, often topped with cheese. The dish reflects the broader Maghrebi tradition of Sfenj, which has deep historical roots in Al-Andalus and was spread across the region by Amazigh nomads and merchants. Dedicated bakers, called sufnāj, were central to community life, though traditional sufnājeen are now declining due to industrial bakeries and online recipes. Sfinz also entered Israeli culture before 1948 through Maghrebi Jewish immigrants and became popular for Hanukkah.

Did You Know?

• Sfinz is especially popular during winter, Ramadan, and Eid al-Fitr.
• Sfinz can be prepared with a fried egg in the center, often topped with cheese.
• Sfenj originated in Al-Andalus, according to legend created by accident.