Meshbak made with a delicious, easy, and successful homemade recipe like the ones from sweet shops

Ingredients:

1 teaspoon yeast Warm water to dissolve the yeast (just a little) A pinch of salt 2 tablespoons sugar 2 teaspoons cornstarch A pinch of rose water A pinch of orange blossom water 2 cups coarse or fine semolina (farina) 1/4 cup liquid milk + 1/2 cup water (or all the liquid as milk) Cold syrup for dipping

Method:

Dissolve the yeast in a little warm water and let it activate.
Then add the remaining ingredients on top, except the liquids.
Start adding the milk and water and mix... you may need more water depending on the semolina, to get a batter of medium thickness that can flow through a pastry cone.
Shape it using a pastry cone or whatever is available, directly over plenty of hot oil.
Fry over medium heat until golden, and continue frying until all the mixture is used up.
Dip the meshbak immediately in the cold syrup, drain, and serve.

Meshbak recipe and method by the cook and friend of the Shou Tabkhin Today website:

Dalida Zaiter

Click on Dalida's name to visit her personal page on our site

For more sweets from Dalida, here is Safouf

#recipes #recipe #meshbak #shambak #Arabic_sweets #syrup #qatar #shou_tabkhin_today

How Do We Make Meshbak?

Prep checklist

Cooking notes