Mushabbak

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.