Isfeng is a type of fried doughnut that is traditionally eaten by Sephardic Jews during Hanukkah. It has its origins in medieval Andalusia, the southern region of Spain that was once home to a thriving Jewish community.
To make Isfeng, a dough is prepared from flour, water, yeast, and sugar, and allowed to rise. The dough is then rolled out and cut into small rounds, which are deep-fried until crispy and golden brown. After frying, the Isfeng are dusted with powdered sugar or drizzled with honey syrup.
Isfeng are similar to other fried doughnuts found in Jewish communities around the world, such as sufganiyot in Israel and bimuelos in Spain and North Africa. They are a beloved Hanukkah treat that symbolizes the miracle of the oil that burned for eight days in the Temple.
