Mshabbak

June 29th, 2010

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Mshabbak is prepared from semolina, hot water, yogurt, milk and sugar syrup, and deep fried in hot oil. It is sold in sweet shops in Syria.

Let’s make Mshabbak:

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1. Measure medium semolina (smid wasat).

2, 3. Add hot water to semolina.

4. Add plain yogurt.

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5. Add milk.

6. Add sugar syrup (sugar syrup should be plain, and not flavored with any flavors).

7. Stir until ingredients combine.

8. Let the mixture rest for 15 minutes.

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9, 10. This is tool is called mshabbak maker. This maker can be found at housewares stores in Syria.

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11. After 15 minutes, spoon the dough to mshabbak maker.

12. Heat corn oil.

13, 14. Squeeze dough into hot oil forming a ring approximately 5 inch (12.7 cm) diameter circle.

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15, 16. Deep fry until golden brown in color, and turn to fry both sides.

17, 18. Dip immediately in sugar syrup (sugar syrup should be flavored with orange blossom water), and turn occasionally to make sure that all sides are dipped with syrup.

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19. Serve hot.

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Mshabbak

From: Family Recipe / Servings: 6 – 7 Rings
PDF Text Only /
Print With Images

500 g medium semolina
(smid wasat)

500 ml hot water

1/8 cup plain yogurt

1/8 cup milk

1/4 cup sugar syrup

Corn oil, for frying

Sugar syrup flavored with orange blossom water, for dipping

Measure medium semolina (smid wasat).

Add hot water to semolina.

Add plain yogurt.

Add milk.

Add sugar syrup (sugar syrup should be plain, and not flavored with any flavors).

Stir until ingredients combine.

Let the mixture rest for 15 minutes.

This is tool is called mshabbak maker. This maker can be found at housewares stores in Syria.

After 15 minutes, spoon the dough to mshabbak maker.

Heat corn oil.

Squeeze dough into hot oil forming a ring approximately 5 inch (12.7 cm) diameter circle.

Deep fry until golden brown in color, and turn to fry both sides.

Dip immediately in sugar syrup (sugar syrup should be flavored with orange blossom water), and turn occasionally to make sure that all sides are dipped with syrup.

Serve hot.

Notes and Tips

Medium semolina is known in Arabic as (smid wasat).

Sugar Syrup is called in Arabic (Al-Qater), for the recipe of sugar syrup click this link sugar syrup.

Sugar syrup added to the dough should be plain and not flavored with any flavors, and should be cold.

For dipping the mshabbake in sugar syrup, you have to notice these notes:
I made the sugar syrup similar to the recipe (Sugar Syrup), but I doubled the recipe.
Sugar syrup for dipping mshabbak should be flavored with orange blossom water.
Sugar syrup for dipping mshabbak should be cold, because the basic rule is:
Cold sugar syrup is added to hot desserts.
Hot sugar syrup is added to cold desserts.

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5 Responses to “Mshabbak”

  1. Dimah

    This sounds yummy! I have had it in Lebanon but a different version; love yours because the semolina makes it more rustic, with more of a bite.

  2. grazi says:

    it’s wondrefull!!!!!!!!

  3. Looks a bit like funnel cake, but I can imagine it is so tasty. What a treat, and thanks for sharing!

  4. Dimah says:

    tasteofbeirut: Thank you! this is the recipe used in the shops in Syria :)

    grazi: Thank you so much!

    OysterCulture: Thank you! you are so kind :)

  5. Zilal says:

    Thank you so much for the great recipes, but this recipe in particular did not work with me. We live in america and we have been craving mshabak for a long time. I am not sure why but it turned out hard and it was not soft. It was so hard I was not even able to shape it with the same mold you have. What can be wrong?

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