Fritters are loved in Kairouan, and often enjoyed at breakfast, particularly by the “Azouzi” who perpetuate the fritter making tradition from father to son.

“Ftiras” are fritters the size of American pancakes with a spongy border and a crisp, chewy center.

“Sfinjas” (from the Arabic meaning “sponge”) are wheat flour fritters deep-fried in very hot oil.

These Kairouanese donuts are easy to make, according to Ibn Razin (13th Century): “… Good quality wheat semoulina is moistened with warm water; salt and yeast are added, the dough is allowed to rest, and then kneaded for a long time …”.

Quite possibly “Ftayers” are of Andalousian origin, or they might even come from the Roman era since they bear a striking resemblance to the honeyed bread sold in the streets of Rome according to Leon the African, in the 15th Century.

In Kairouan, “Sfenj” were, not so long ago, served in great quantities the day after athe wedding ceremony (“Sbah”). Generally contributed by neighbors and friends, they were served on huge platters. Unfortunately, this tradition has now completely disappeared.

Mohamed Rebai
info@kairouan.org

Ftira Adi (without egg)
Ftira bil Adhma (with egg)
Sfenja or Ouarka (without egg)
Brika (with one egg)
Mekharek and Zlabia (eaten especially during the month of Ramadan)