Morocco
Watch how it’s made
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Ingredients (7)
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Method
Mix the flour with the yeast and salt (and the saffron or turmeric, if using), then gradually add the lukewarm water while kneading until the dough is runny but slightly elastic.
Cover the dough and leave to rise in a warm place for about 1 hour, until doubled in size.
With oiled hands, shape the dough into coiled ropes or rings and fry in hot oil until golden and crisp.
Lift them out of the oil and immediately dip them for a few seconds in the cold syrup scented with orange blossom water.
Drain and serve, crisp outside and slightly sticky inside; they are among Morocco’s most famous Ramadan sweets.
