Sfenj is a Moroccan fried doughnut usually made without a hole and commonly eaten for breakfast.
Sfenj is made from a sticky, unsweetened dough that is shaped by hand and dropped into hot oil. The result is airy and chewy inside, with a crisp outside. It may be eaten plain, sprinkled with sugar, or served with honey, tea, or coffee.
The name comes from an Arabic root associated with frying. Sfenj is especially connected with Moroccan street markets and breakfast stalls, where it is often prepared fresh and sold warm. Its irregular shape distinguishes it from neatly molded ring doughnuts.
Sfenj is sometimes compared with other North African fried breads, but it is not the same as zalabiya or the sweet, syrup-soaked pastries found elsewhere in the region. Recipes vary, yet the simple dough, deep-frying method, and fresh serving style are central features.