Mshabak

Name: Mshabak
Prep time: 35 min
Cook time: 75 min
Total time: 110 min
Yield: 8
Cuisine: Levantine
Ingredients: 2 cups flour; 1 tablespoon cornstarch; 1 teaspoon instant yeast; 1.5 cups warm water; to taste yellow food coloring or saffron; about 2 cups frying oil; 1 cup cold syrup

Deep-fried, lattice-like dough circles drenched in syrup — tangled gold that crisps and shines.

Vegan

Cooking time: 1 hr 50 min
Hands-on time: 35 min
Free time: 1 hr
Difficulty: Medium
Cuisine: Levantine
Calories: 430
Contains: Gluten

Popular market and festival sweets: a liquid dough drawn into interlocking circles over oil with a confident hand, emerging as a golden crown that soaks up the syrup and crunches. Its beauty lies in its randomness—no two are alike.

Before you start

Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the fire or oven.
Heat and restingPrepare the ingredients precisely and allow the dessert time to cool or set before cutting.

Ingredients

8people

Amounts follow the number of people

To prepare mshabak

2 cups flour — Sifted, then spooned lightly into the cup
1 tablespoon cornstarch — Sifted, then spooned lightly into the cup
1 teaspoon instant yeast — Instant, and within its use-by date
1.5 cups warm water — A thin batter, like thick crepes
to taste yellow food coloring or saffron — optional
about 2 cups frying oil — As needed
1 cup cold syrup — Two cups

When doubling the quantity, use two molds of the same size instead of one deep mold, and maintain an even thickness for cooking.

Equipment

Squeeze bottle or piping bag — Whichever you have — what matters is one continuous stream drawn straight over the oil.
Wide pot for frying — The width lets you draw the full interlocking circles.

Method

Mix the flour, starch and yeast, then gradually add warm water until you get a liquid mixture.
8 min
You’ll know it’s ready when
A consistency that flows continuously from the spoon, thinner than cake batter.
Cover it and leave it to ferment until bubbles appear on the surface.
1 hrYou can walk away
You’ll know it’s ready when
Clear bubbles and a slight yeasty smell.
Prepare the syrup and let it cool completely.
15 minYou can walk away
You’ll know it’s ready when
Cold, and pours thickly.
Heat the oil over medium heat and test it with a drop of the mixture.
5 min
You’ll know it’s ready when
The droplet rises immediately and stable bubbles rise around it.
Pour the mixture into a funnel or bag and make interlocking loops in the oil.
12 min
You’ll know it’s ready when
The rings retain their shape and do not melt into each other.
Tip: Move your hand steadily in one continuous circle — hesitation breaks the thread.
Fry them until golden on both sides, then lift them out.
6 min
You’ll know it’s ready when
It is dark golden and makes a crispy sound when lifted.
Dip them in the cold syrup for a few seconds, then drain.
4 min
You’ll know it’s ready when
Shiny and remains crisp after draining.
Tip: Just seconds: mshabak soaks it up fast and softens.