Photograph of the finished Mushabbak

Middle East · Bánh lưới chiên ngâm xi rô Mushabbak

Mushabbak

1 hr Hands-on time + 1 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 1.4 lb
  • Photograph of Cornstarch Cornstarch 5.6 oz
  • Photograph of Dry yeast Dry yeast 0.7 oz
  • Photograph of Sugar Sugar 1.3 lb
  • Photograph of Orange blossom water Orange blossom water 2 ⅔ tbsp
  • Photograph of Lime Lime 2
  • Photograph of Oil Oil 5 ⅛ cups
  • Photograph of Pistachios Pistachios 3.5 oz

Method

  1. 1 Mix the wheat flour with cornstarch, yeast, and warm water to form a paste, then let it ferment for 1 hour until foam appears.
  2. 2 Cook the sugar with 150 ml of water, lemon juice, and orange blossom water for 10 minutes to make a syrup, then let it cool.
  3. 3 The syrup must be cool and the cake must be hot; if both are hot, the cake will become soggy.
  4. 4 Pour the paste through a squeeze bottle, creating interlocking swirls over a pan of oil heated to 175 degrees.
  5. 5 Fry for 90 seconds on each side until the batter is golden brown and crispy.
  6. 6 Dip the hot pastry into the cooled syrup for exactly 20 seconds, then remove and sprinkle with pistachios.

With an appliance

  • Air fryer 59 min

    Replace step 5: spray fine oil onto both sides of the batter mesh, fry in an air fryer at 190 degrees for 8 minutes, flip at the 5th minute; step 6 still dips the hot pastry into the cool syrup for exactly 20 seconds.

Start cooking