Levantine cuisine · Desserts & Sweets

Mushabbak

Batter piped into lattice shapes in hot oil, fried golden and dipped hot in saffron sugar syrup.

Ingredients · for 6 servings

• 250 g flour
• 60 g cornstarch
• 1/2 tsp dry yeast
• 1/4 tsp baking powder
• 300 ml lukewarm water
• 500 g sugar for the syrup
• 1 tbsp lemon juice
• 1 pinch saffron
• 1 tbsp rose water
• 700 ml frying oil

Instructions

1. Mix flour, cornstarch, yeast and baking powder with the lukewarm water into a smooth, thin batter that runs off the spoon like pancake batter, and let it rest covered for 30 min.
2. For the syrup, bring 500 g sugar to a boil with 300 ml water, the lemon juice and the saffron and simmer uncovered for 10 min. until it forms thin threads and is bright yellow; stir in the rose water and keep lukewarm.
3. Fill the batter into a squeeze bottle or a piping bag with a very small round tip and shake it briefly again so it flows evenly.
4. Heat the frying oil in a wide pan to 170 °C – a drop of batter must rise immediately without darkening.
5. Pipe the batter directly into the oil in circular, crisscrossing motions to form a palm-sized lattice and fry for 1–2 min. per side until the lattice is firm and golden.
6. Immediately dip the hot lattices in the lukewarm syrup for 20 sec., let drain briefly and serve stacked while still crisp.