Mushabbak (Syrup-Soaked Fritters)
The secret to mushabbak that stays crisp under its syrup is the batter: fine semolina with a little flour and starch, yeast and baking powder for lightness, yogurt for tenderness and rose water for that nostalgic Ramadan-market aroma.
How to Prepare
Whisk the semolina, flour, yeast, baking powder and starch together.
Add the yogurt, water and rose water and whisk into a smooth, pourable batter; rest 30 minutes until bubbly.
Pour the batter into a squeeze bottle or piping bag.
Pipe rings and lattice shapes into medium-hot oil and fry until golden and crisp on both sides.
Lift straight from the oil into cool sugar syrup, turn to coat, and drain.
Pile onto a platter, sprinkle with crushed pistachios and serve.
Hot fritter, cool syrup — that temperature contrast is what locks in the crunch; never the other way round.