Desserts
ChefAlisar Rajab
Shami Mishabbak (Levantine Meshabbak)
Shami Mishabbak — one of the most delicious and easy Levantine sweets. This traditional Arab dessert is much loved. Try our successful homemade recipe.
Shami Mishabbak — one of the most delicious Levantine sweets
Ingredients
Start here, then move straight into the method.
- 4 1/2 cups coarse semolina
- 3/4 cup all-purpose flour
- 9 tablespoons vegetable oil
- 3 tablespoons sugar
- 1 1/2 tablespoons yeast
- 1 medium spoon baking powder
- 3 cups water
- 2 tablespoons cornstarch
- 2 tablespoons powdered milk
- Cold sugar syrup (qatir/shira) for dipping the mishabbak
- Crushed pistachios for garnish
- For more easy desserts see Grated Coconut Cake
Method
Follow the cooking sequence without leaving the page.
- Mix the semolina with the oil, then add the dry ingredients and combine.
- Add the water gradually and whisk or stir with a spoon until you get a smooth, not runny batter — similar in consistency to yogurt.
- Let the mixture rest for half an hour.
- After resting, if the batter has become stiff and is hard to pipe, add a little warm water and stir.
- Transfer the mixture to a piping bag fitted with a decorative tip — choose a tip shape you like (star, rose, etc.).
- Pipe spiral discs of mishabbak into plenty of hot oil so they take on a coiled shape.
- When the discs turn golden, remove them from the oil, let them drain, then while still hot dip them into the cold sugar syrup prepared earlier.
- Remove them from the syrup after a few seconds and place them on a rack so excess syrup can drain off.
- Garnish the Shami mishabbak with ground pistachios.
Recipe tags
DessertsInternationalVegetarianVeganDairy freeGluten freeEgg free
Notes and serving ideas
- Grated Coconut Cake
