This crispy mushabak is sweet, the texture of it so crispy on the outside and soft on the inside.
Updated: Apr 21, 2021
I’m a huge sucker for middle eastern sweets especially during the month of Ramadan, but I don’t like buying it from bakeries cause it’s too sweet, homemade is always better cause you can control the sweetness This crispy mushabak sweet is so addictive. The texture of it so crispy on the outside and soft on the inside.
3 Cups semolina (semolina #2)
1/2 Cup flour
1/4 cup cornstarch
2 Cups warm milk
3 tablespoon sugar
1/4 Cup vegetable oil
1 tablespoon instant yeast
In a bowl add all dry ingredients then add milk and oil.
Mix until you have a smooth batter ( consistency should be like pancake batter)
Add one tablespoon of warm milk a time if required to get desired batter.
Cover and set aside for 40 minutes.
Using piping bag, tip B4, add batter into the bag. If batter is thick add 1 tablespoon of warm milk at a time. you should be able to pipe batter easily into the fryer Without pushing to hard.
For frying you need to use a wide pan, that isn’t too shallow, you want a wide surface so the mushabak wont stick together.
Squeeze into the hot oil forming a swirl shape 3-4 inches.
Deep fry both sides for one minute until golden brown in colour. once they are fried.
Dip immediately in the cooled sugar syrup, both sides for the syrup to soak in.
let the mushabak sit for 5-10 mins before serving and enjoy.