How to make Syrian meshabbak... a reliable homemade recipe every time

3 cups medium semolina

1/2 cup all-purpose flour

3 tablespoons powdered milk

A pinch of salt

1 tablespoon yeast

1/2 teaspoon baking powder

2 tablespoons sugar

1/4 cup oil

2 cups warm water

Combine all the dry ingredients together.
Add the 1/4 cup oil and rub it in with your hands until the dry mixture absorbs all the oil.
Gradually add the warm water while mixing until you get a batter similar to namoura (basbousa) batter.
Cover with plastic wrap and let it rest for 20–30 minutes.
After resting, put the batter into a piping bag and pipe directly into the oil — the oil should not be too hot.
When the pieces turn golden, remove them from the oil and drain briefly before dipping in cold sugar syrup.
Lift the meshabbak out of the syrup, drain, and serve immediately.

This delicious recipe comes from a friend and chef of Shou Tabkhin Alyoum:

Click Laila's name now to visit her page and see more of her tasty recipes.

To make petit fours Laila's way, see the link

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How to Make Syrian Meshabbak

Prep checklist