Desserts
ChefLeila Hammoud
How to Make Syrian Meshabbak
Syrian meshabbak made at home — a foolproof recipe every time. Follow the steps and let the batter rest as long as it needs so the result suits your taste.
How to make Syrian meshabbak... a reliable homemade recipe every time
Ingredients
Start here, then move straight into the method.
- 3 cups medium semolina
- 1/2 cup all-purpose flour
- 3 tablespoons powdered milk
- A pinch of salt
- 1 tablespoon yeast
- 1/2 teaspoon baking powder
- 2 tablespoons sugar
- 1/4 cup oil
- 2 cups warm water
- For more delicious sweets, try this link: Date molasses cake
- To make petit fours Laila's way, see the link
- Easy petit four recipe
Method
Follow the cooking sequence without leaving the page.
- Combine all the dry ingredients together.
- Add the 1/4 cup oil and rub it in with your hands until the dry mixture absorbs all the oil.
- Gradually add the warm water while mixing until you get a batter similar to namoura (basbousa) batter.
- Cover with plastic wrap and let it rest for 20–30 minutes.Timers: 30 min
- After resting, put the batter into a piping bag and pipe directly into the oil — the oil should not be too hot.
- When the pieces turn golden, remove them from the oil and drain briefly before dipping in cold sugar syrup.
- Lift the meshabbak out of the syrup, drain, and serve immediately.
Recipe tags
DessertsInternationalVegetarianVeganDairy freeGluten freeNut freeEgg free
Notes and serving ideas
- Date molasses cake
- Easy petit four recipe
