Mushabbak (Syrup-Soaked Fried Spirals)
Crisp, coiled rings of fried batter drenched in syrup, a festive sweet for Eid and weddings.
- ⏱Time1 hr 30 min
- 📊DifficultyAdvanced
- 👥Serves6 people
- 🔥Per serving410 kcal
Ingredients for 6 people
- Flour2 cups
- Cornstarch1/4 cup
- Yeast1 tsp
- Yogurt2 tbsp
- Sugar2 cups, for the syrup
- Lemon1/2 lemon
- Wateras needed
- Vegetable oilfor frying
Optional extras
- Turmerica pinch, for colour
- Rose water1 tbsp
Nutrition per serving
- Calories
- 410
- Protein
- 5 g
- Carbs
- 84 g
- Fat
- 6 g
Approximate values; they vary with the exact ingredients you use.
Method
Make the syrup: boil 2 cups sugar with 1 cup water over medium heat, add the juice of 1/2 lemon and boil for 10 minutes (adding rose water at the end if you have it), then let it cool completely.
In a bowl mix 2 cups flour, 1/4 cup starch and 1 tsp yeast (plus a pinch of turmeric for colour if you have it).
Add 2 tbsp yogurt, then pour in warm water little by little while whisking until you get a thick batter that flows slowly off the spoon.
Cover and leave somewhere warm for 45 minutes until risen and bubbly.
Stir the batter and put it in a bag with a small opening about 1/2 cm wide.
Heat the frying oil in a deep pan over medium-high heat until hot.
Pipe the batter straight into the oil in palm-sized spirals, working from the centre outwards.
Fry for 3–4 minutes, flipping once, until golden and crisp.
Lift them out straight away and dip in the cold syrup for a minute, then lift onto a strainer.
Arrange on a serving plate and serve while crisp.
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