📝 About This Recipe
Mshabak is a beloved Lebanese street food treasure, instantly recognizable by its vibrant orange hue and intricate, tangled circular shape. These deep-fried semolina coils are plunged into a fragrant rose and orange blossom syrup, resulting in a delightful contrast between a crunchy exterior and a juicy, syrup-soaked interior. Perfect for festive occasions or a sweet afternoon treat, Mshabak brings the aromatic essence of the Levant right to your kitchen.
🥗 Ingredients
The Batter
- 2 cups Fine Semolina (ensure it is the fine variety for the best texture)
- 1/2 cup All-Purpose Flour (sifted)
- 2 tablespoons Cornstarch (adds extra crispiness)
- 1 tablespoon Instant Yeast
- 1 tablespoon Sugar (to activate the yeast)
- 1.5 cups Warm Water (approximately 105°F to 110°F)
- 2 tablespoons Vegetable Oil (for the batter)
- 2-3 drops Orange Food Coloring (optional, for the traditional vibrant look)
- 1/4 teaspoon Salt (to balance the sweetness)
Aromatic Attar (Simple Syrup)
- 2 cups Granulated Sugar
- 1 cup Water
- 1 teaspoon Lemon Juice (prevents crystallization)
- 1 tablespoon Orange Blossom Water (added at the end to preserve aroma)
- 1 teaspoon Rose Water (high quality)
For Frying
- 3-4 Vegetable Oil (neutral oil like canola or sunflower for deep frying)
👨🍳 Instructions
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1
Begin by preparing the Attar (syrup) so it has time to cool completely. In a medium saucepan, combine 2 cups sugar and 1 cup water. Place over medium-high heat and stir until the sugar dissolves.
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2
Once the syrup reaches a boil, add the lemon juice. Reduce heat to low and let it simmer for 8-10 minutes until it thickens slightly to a honey-like consistency. Remove from heat, stir in the orange blossom and rose water, and set aside to cool to room temperature.
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3
In a large mixing bowl, whisk together the fine semolina, flour, cornstarch, sugar, salt, and instant yeast until well combined.
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4
Gradually pour the warm water and 2 tablespoons of oil into the dry ingredients. If using food coloring, mix it into the water first. Whisk vigorously until a smooth, thick, yet pourable batter forms.
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5
Cover the bowl with a damp cloth or plastic wrap and let the batter rest in a warm, draft-free spot for 45 minutes. The batter should become slightly bubbly and aerated.
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6
After resting, give the batter a gentle stir. Transfer the mixture into a piping bag fitted with a medium-sized plain round nozzle (about 1/2 inch) or a squeeze bottle with a wide tip.
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7
Heat about 2 inches of vegetable oil in a heavy-bottomed frying pan or wide pot over medium heat. The oil is ready when a small drop of batter sizzles and rises to the surface immediately (approx. 350°F/175°C).
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8
Starting from the center of the pan, pipe the batter in a continuous spiral motion, moving outwards to create a circular lattice or 'nest' shape about 4-5 inches wide.
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9
Fry the Mshabak for about 2-3 minutes on the first side until it holds its shape and feels firm and crispy to the touch.
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10
Carefully flip the fritter using a slotted spoon or tongs and fry for another 2 minutes. You want a deep golden color, but be careful not to burn it due to the food coloring masking the browning.
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11
Remove the Mshabak from the oil and let it drain on a wire rack or paper towel for just 10 seconds to remove excess grease.
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12
Immediately drop the hot Mshabak into the room-temperature syrup. Let it soak for 30-60 seconds, ensuring both sides are coated and the syrup penetrates the semolina pores.
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13
Remove from the syrup and place on a serving platter. Repeat the process with the remaining batter, working in small batches to avoid overcrowding the pan.
💡 Chef's Tips
Always ensure your syrup is cool and your Mshabak is hot; this temperature difference is the secret to a perfect soak without making them soggy. If the batter feels too thick to pipe after resting, add 1-2 tablespoons of warm water to loosen it back to a pourable consistency. Use a squeeze bottle for more control over the circular shapes if you are a beginner at piping. Avoid frying too many at once, as this will drop the oil temperature and lead to greasy, limp Mshabak. Store leftovers in an airtight container at room temperature for up to 2 days, though they are best enjoyed fresh and crispy.
🍽️ Serving Suggestions
Serve warm or at room temperature alongside a steaming cup of Lebanese white coffee (Café Blanc). Pair with a platter of fresh seasonal fruits like figs or grapes to balance the intense sweetness. Enjoy as a festive dessert during Ramadan or Eid celebrations. For an extra touch of elegance, sprinkle with crushed pistachios or dried edible rose petals before serving. Accompany with a side of unsalted clotted cream (Ashta) for a truly decadent experience.