Desserts
ChefFatima Jammoul
How to Make Lebanese Meshabbak
Lebanese Meshabbak is a rich fried dessert that’s dipped in syrup after frying — light, crispy, easy to make and very inexpensive.
Lebanese Meshabbak — a successful home recipe
Ingredients
Start here, then move straight into the method.
- 1 1/2 cups all-purpose flour
- 1/2 cup fine white cornstarch
- 1 teaspoon yeast
- 2 cups water
- Syrup
- 2 cups sugar
- 3/4 cup water
- a squeeze of lemon
- For more from Fatima, here is Ghazl el-Banat
- To make Aish al-Saraya without toast, click the link
Method
Follow the cooking sequence without leaving the page.
- Mix all the Meshabbak batter ingredients and let the batter rest for 30 minutes.Timers: 30 min
- Pour this thin batter into a piping bag and pipe the Meshabbak directly into hot oil so the shapes form immediately.
- Remove the Meshabbak from the oil as soon as it turns golden and place it directly into the cold syrup.
- Leave it for one minute to absorb the syrup, then lift, drain and serve.
- Mix the syrup ingredients and put them in a saucepan.
- Simmer until the syrup thickens slightly — boil for about 10 minutes.Timers: 10 min
- Let it cool completely before using.
Recipe tags
DessertsLevantVegetarianVeganDairy freeGluten freeNut freeEgg free
Notes and serving ideas
- Bounty Chocolate
- Cotton Candy
- Aish al-Saraya (without toast)
