كرابيج حلب

In a deep bowl, mix the semolina, flour, sugar, and instant yeast

Add the vanilla to the dry ingredients, then gradually add the warm milk while kneading until a soft and smooth dough forms

Cover the dough and let it rise for 1 hour in a warm place until it doubles in size

To prepare the syrup, boil three and a half cups of sugar and two cups of water over medium heat for 10 minutes, then add a squeeze of lemon and let the syrup cool.

After the dough has risen, divide it into small balls or shape it into long fingers.

Heat oil in a deep frying pan, then fry the karabeej until they are golden brown on all sides.

Dip the hot karabeej directly into the cold syrup for about a minute, then remove and let them drain.