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I wanted to share with all of you a recipe for one of my favourite desserts.
It can be a little tricky to make, but this is one of my favourite things to eat!
The little spirals you see in the picture are called mushabak.
They are basically a middle eastern funnel cake, or doughnut.
The dough is fried into the shapes and later soaked with rose-water or simple sugar syrup (a staple for Middle Eastern desserts).
The Simple Syrup Recipe is fairly simple, and you can find many version on the internet.
Generally, you will need 2 parts sugar to 1 part water, and boil it on high heat until you get a syrup. Once you have that syrupy consistency, you add a splash of lemon juice. Many recipes then add the optional rose-water or orange blossom water.
If you want thinner syrup, you can simply use some more water. I like using a thinner syrup, especially for this recipe!
Now the recipe I had lots of trouble finding on the internet is for the actual Mushabak itself. For some reason, I couldnt find a recipe no matter how hard I looked.
Finally, I just asked my own personal mushabak guru, my aunt :P
This is her recipe that I am sharing with all of you!
You will need
5 Cups Semolina flour
2 Cups plain yogurt
2 Cups Water
1 teaspoon baking soda
(The batter is similar to other middle eastern semolina dessert recipes, like Namoura.)
Once you mix the batter, you want to spoon it into a piping bag and use a tip with deep grooves. This will help in the frying process, and making sure you get nice crunchy texture with the insides cooking properly.
For frying, you want to use a very wide pan, that isnt too shallow. Ideally 2-3 inches. You want a wide surface area so that the mushabak wont stick to one another!
You need to pipe the batter into the hot oil, creating the swirl shapes. (I suppose you could create other shapes, but the swirl is what I know best). Once the bottom gets nice and browned, flip to make sure both sides are well browned. BE VERY CAREFUL WHEN WORKING WITH THE HOT OIL!
Once they are fried to a golden brown, remove onto a plate with paper towel for just a few minutes to drain excess oil.
Before they cool down too much, you want to dunk them in the syrup and let them cool on a wire rack or a sheet lined with parchment paper.
It may be helpful to have a cooking partner for this process. That way you can keep frying and they can drain them and dunk them in the syrup. It can be a little messy when you try to do both yourself!
Once they are cool, you are ready to enjoy!
I know that this is not exactly a beginner recipe, but I think it is well worth it.