Ftair

Method

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1. Mix the flour, semolina, yeast, sugar and salt, then work in the water and oil to a soft, wet dough.

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2. Knead 8 minutes with a scraper rather than adding flour. Cover and prove 60 minutes until doubled and bubbly.

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3. Heat the frying oil to 175°C / 345°F.

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4. With oiled hands, pull off a ball of dough the size of a lime and flatten it.

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5. Push your thumb through the middle and stretch the ring until the hole is about 5 cm across — it closes as it fries.

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6. Lower two at a time into the oil and fry 3 minutes, turning once, until deep gold, puffed and hollow.

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7. Drain briefly on a rack and toss in the caster sugar while still hot. Eat immediately.

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Chef’s Tips

• A big hole. It closes as it puffs, and a closed one stays raw.
• Oiled hands, not floured ones.
• Sugar while hot, or it will not stick.

Pairing Suggestions

• Sweet mint tea
• Bsissa
• Honey

Storage & Reheating

None to speak of. They are stale within a few hours and cannot be revived.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.