Desserts
How to Make Mishbak (Arab Sweet)
Mishbak is a popular, rich Arab dessert that's fried and then soaked in syrup. Here is a clear, delicious recipe for making it at home.
How to make Mishbak ... an easy and delicious mishbak recipe
Ingredients
Start here, then move straight into the method.
- 1 cup sifted all-purpose flour
- 1 cup sifted cornstarch
- 1 teaspoon yeast
- 1 cup warm water
- 1 teaspoon sugar
- oil for frying
- red food coloring, 1/4 teaspoon or 2 drops
- syrup (qatr), about 2 cups
- Syrup (qatr)
- 4 cups sugar
- 2 cups water
- 1 teaspoon lemon juice
Method
Follow the cooking sequence without leaving the page.
- First, make the syrup: put the sugar and water in a saucepan and stir well.
- Add the lemon juice and stir.
- When the mixture comes to a boil, let it boil for 7 minutes over medium heat, then remove from heat and set aside to cool.Timers: 7 min
- In a large bowl, combine the yeast with 1 teaspoon of sugar and the cup of warm water and allow the yeast to activate.
- Add the sifted flour and whisk, then add the cup of cornstarch and whisk until you have a loose batter.
- Cover the batter and let it rest for 30 minutes to ferment.Timers: 30 min
- After the time has passed, stir the batter with a spoon to deflate it slightly so you can pour it into a bottle or a piping bag.
- Pour the batter into a piping bag or a plastic bottle and secure the lid.
- Divide the syrup into two portions and add the red food coloring to one portion, stirring well.
- Heat the oil slightly above medium-high. Pipe small amounts of batter directly into the hot, deep oil and shape the pieces as you pipe.
- Use tongs or a slotted spoon to lift the pieces as soon as they firm up and color in the oil. Transfer the pieces directly into the syrup.
- Dip half of the mishbak pieces in the colored syrup to make them red; the pieces dipped in the plain syrup will keep a golden color.
- Remove the mishbak after a few seconds in the syrup, let them drain, and place them on a serving plate.
- Serve the mishbak once it has cooled to room temperature.
- Note: To keep mishbak crisp on the second day, leave them uncovered (do not cover).
- For more Arab sweets, see Al-Sufuuf
- To make hazelnut ghraybeh by Tarez, click the link
Recipe tags
DessertsInternationalVegetarianVeganDairy freeNut freeEgg free
Notes and serving ideas
- Al-Sufuuf
- hazelnut ghraybeh
