المشبك السوري

We mix the semolina with the vegetable oil very well until the semolina fully absorbs the oil.

Add the flour, starch, 1 tablespoon of sugar, baking powder, yeast and a pinch of salt.

Stir the dry ingredients together until evenly distributed.

Gradually add the warm water and stir until you get the consistency of the dough shown in the video

We cover the batter and let it rest in a warm place for 30 minutes to rise.

Meanwhile, we prepare the syrup: we place the sugar and water in a pot over heat, add a squeeze of lemon juice

Let it boil until slightly thickened, then remove it from the heat and let it cool completely.

Once the batter is rested, we stir it to deflate the air, then transfer it into a piping bag with a medium-sized tip.

We heat a good amount of oil over high heat, and once it’s fully hot, we reduce the heat to medium.

We pipe the batter into the oil in circular or spiral shapes, cutting it with scissors while piping.

While frying, we pour some of the hot oil over the top of the Meshabak to help it puff up and brown evenly.

We flip the pieces to fry both sides until golden.

We immediately transfer the fried Meshabak into the cooled syrup for just 5 seconds.

We remove it from the syrup, let it drain, garnish with crushed pistachios, and serve.