Desserts
ChefDalida Zaiter
How Do We Make Meshbak?
Meshbak is one of those delicious Arabic sweets that are easy to make at home... the key is getting the right consistency for a successful batter! Try this recipe and you won’t regret it.
Meshbak made with a delicious, easy, and successful homemade recipe like the ones from sweet shops
Ingredients
Start here, then move straight into the method.
- 1 teaspoon yeast
- Warm water to dissolve the yeast (just a little)
- A pinch of salt
- 2 tablespoons sugar
- 2 teaspoons cornstarch
- A pinch of rose water
- A pinch of orange blossom water
- 2 cups coarse or fine semolina (farina)
- 1/4 cup liquid milk + 1/2 cup water (or all the liquid as milk)
- Cold syrup for dipping
- For more sweets from Dalida, here is Safouf
Method
Follow the cooking sequence without leaving the page.
- Dissolve the yeast in a little warm water and let it activate.
- Then add the remaining ingredients on top, except the liquids.
- Start adding the milk and water and mix... you may need more water depending on the semolina, to get a batter of medium thickness that can flow through a pastry cone.
- Shape it using a pastry cone or whatever is available, directly over plenty of hot oil.
- Fry over medium heat until golden, and continue frying until all the mixture is used up.
- Dip the meshbak immediately in the cold syrup, drain, and serve.
Recipe tags
DessertsInternationalVegetarianGluten freeNut freeEgg free
Notes and serving ideas
- Safouf
