Aleppo-style meshbak — a homemade version that's even better. Try it!

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)

For the syrup (qatr):

2 cups sugar

2 cups water

1 tsp lemon juice

1 tbsp orange blossom water

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.
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.

To make the syrup (qatr):

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.
Finally, add the orange blossom water, stir, remove from the heat, and let the syrup cool completely.

This delicious Aleppo meshbak recipe is from our friend and cook on Shou Tabkhin Al-Youm:

Click Neda's name to visit her page on our site

#recipes #recipe #meshbak #aleppo-meshbak #shoutabkhin_today

Aleppo Meshbak

Prep checklist