Desserts
ChefNada Hadraj
Aleppo Meshbak
Aleppo meshbak is a popular traditional sweet that rivals the finest Arab and Western desserts. Here is a clear, delicious homemade recipe.
Aleppo-style meshbak — a homemade version that's even better. Try it!
Ingredients
Start here, then move straight into the method.
- 1 1/2 cups coarse semolina
- 1/4 cup all-purpose flour
- 1 tbsp cornstarch
- 2 tbsp powdered milk
- 1 tsp instant yeast
- a pinch of salt
- 1 tbsp sugar
- 2 tbsp oil
- 1 cup warm water
- 1 tbsp orange blossom water
- 2 cups sugar syrup (qatr / shira)
- Syrup (qatr)
- 2 cups sugar
- 2 cups water
- 1 tsp lemon juice
- To make the syrup (qatr)
- For more of Neda's delicious desserts: Cheese Halva with Pistachio Topping
- To make Turkish Kunafa by Neda, click the link
Method
Follow the cooking sequence without leaving the page.
- Mix the semolina and flour with the remaining ingredients except the syrup until you have a loose, sticky batter.
- Let the meshbak batter rest and proof for about 15 minutes.Timers: 15 min
- After the resting time, fill a piping bag (or a pastry bag) with the mixture. Heat plenty of oil and pipe a medium-sized spiral directly into the hot oil.
- When the disc sets and holds its shape, turn it gently to cook the other side.
- When the meshbak pieces are golden, remove them from the oil, drain, then dip them into cold syrup.
- After about one minute, remove them from the syrup, drain, and serve.
- Combine the sugar and water in a saucepan and place over the heat.
- When the water boils, add the lemon juice and simmer over low heat for about 7 minutes.Timers: 7 min
- Finally, add the orange blossom water, stir, remove from the heat, and let the syrup cool completely.
Recipe tags
DessertsInternationalVegetarianVeganDairy freeNut freeEgg free
Notes and serving ideas
- Cheese Halva with Pistachio Topping
- Turkish Kunafa
