If you ever find yourself wandering through a Moroccan street market early in the morning, just follow the smell – warm oil, fried dough, a hint of sugar and you’ll end up face to face with sfenj, Morocco’s version of a donut.

Crispy on the outside, soft and chewy inside, sfenj is the kind of comfort food that makes you stop whatever you’re doing and just smile. It’s a classic Moroccan street food, sold fresh and hot by vendors who somehow manage to fry them faster than people can eat them. And trust me, that’s saying something.

But sfenj isn’t only street food. Every Moroccan knows that special Sunday feeling, when mama brings out a plate of golden sfenj for breakfast or for afternoon tea, usually served with honey, a sprinkle of sugar and a glass of mint tea on the side. You tear it apart with your hands, dip it in something sweet and suddenly, life feels very, very good.

What makes sfenj so special is its simplicity. Just flour, yeast, water and salt, that’s it. No eggs, no milk, no fancy ingredients. The magic happens in the way it’s kneaded, rested and dropped into bubbling oil until it puffs up like a little edible cloud.

In the souks, you’ll see them hanging on metal hooks, still glistening, calling your name. In Moroccan homes, you’ll smell them before you even reach the kitchen. Sfenj isn’t about luxury, it’s about warmth, nostalgia and the shared joy of something made with love.

So whether you try it on a street corner or around the family table, one thing’s for sure,  once you’ve had your first bite of Moroccan sfenj, there’s no going back.