Desserts, Middle Eastern Recipes

Mushabak Halabi (Middle Eastern Churros)

Mushabak Halabi , a super easy dessert made in spiral shapes and garnished with pistachios and dried rose petals.

If you’re looking for a quick dessert to satisfy your sugar cravings, I got you covered with this Mushabak Halabi recipe. Not only is it delicious and very easy to make, but it is also so aesthetically pleasing that they will be gone in the blink of any eye 😉!

Mushabak Halabi, also known as Karabeej Halab or funnel cakes, is a sweet dessert that is crunchy on the outside and soft on the inside with a dough sort of similar to Awameh. It is typically made into a spiral shape and uses semolina as the base of the dough, and is then drenched in an orange blossom simple syrup.


A super easy dessert made in spiral shapes to satisfy your sugar cravings.
If this isn’t the best-looking dessert then what is?


What Is Mushabak Halabi

Mushabak is a really popular sweet in the Middle East that is mostly made during Ramadan and Eid. It is believed to be originated from Halab or Aleppo, a city in Syria. But, it is widely known across the Arab world. However, different Arab countries might have different names and variations for this same sweet.

For instance, a very similar recipe to this one is Balah El Sham, but the main difference is that the latter is a choux pastry (like cream puffs dough).

Another type that is quite popular is half red and half white Mushabak, which are the same as South East Asian Jaleebi. These colors are achieved with food colorings.


Mushbak Halabi coated with qater and topped with pistachios.
Crunchy on the outside and soft on the inside.

Tips to Perfect Your Mushabak Halabi

It is recommended to serve Mushabak at room temperature.

When you leave your dough to rest, make sure not to cover it with a blanket.

To keep a clean shape, feel free to use scissors to cut dough when you’re done piping.

Make sure to wait for the simple syrup to completely cool down before dipping your Mushabak in.

When frying the Mushabak, make sure not to do it on high heat to allow it to cook all the way through.


The easiest Syrian Mushabak recipe for your Ramadan table.
Qater coated Mushabak.

Traditional Ramadan Desserts

The month of Ramadan is such a special time, and desserts make it even more special! Fortunately, you have a wide range of options to select from. So I have a few suggestions for you if you want to wow your guests and family.

Two ingredients that go into almost every Ramadan dessert are Ashta, Middle Eastern Clotted Cream to give the soft interior, and Qater (Sheera) to make them extra sweet. So make sure you check out the recipes to learn exactly how you can make them!

The most popular Ramadan dessert has to be this Qatayef Recipe. Qatayef are very easy, delicious, and versatile. You can enjoy them in many different ways. You could have them with clotted cream, cheese, chocolate spread, or nuts. Click here to check out my Qatayef Asafiri recipe!

Another must-try Ramadan dessert is this Halawat el Jibn (Sweet Cheese Rolls). These little rolls are made of sweet cheese, clotted cream, and simple syrup. This combination is irresistible!

Aish El Saraya Dessert is yet another Middle Eastern sweet featuring simple syrup and cream in addition to toast and orange blossom. How good does that sound?!


Golden Mushabak made into spiral shapes, dipped into simple syrup.
Ready to impress your guests?

Frequently Asked Questions (FAQs)

Are Karabeej Halab similar to churros?

While the two might look somehow alike, they are actually not the same. Karabeej Halab is semolina-based and soaked in orange blossom simple syrup, while churros are egg and flour-based and are usually served with chocolate.

What can I use if I don’t have a star tip?

If you don’t have a star tip, don’t worry, you can simply use a ziplock bag, cut the tip, and pipe.

What is an easier way of shaping the Mushabak rather than doing it directly in the oil?

Piping can be tricky, so an easier way would be to pipe it into a spiral shape on butter paper, and then place it in the oil to fry.

Can Mushabak be stored in the refrigerator?

It is not really recommended to store Mushabak in the fridge since it will affect the texture.


Middle Eastern Funnel cakes with pistachios and sugar sprinkled on top.
Golden Beauties.

Ingredients

Here are the ingredients you need to make the best Mushabak Halabi:

Fine semolina

All purpose flour

Warm water

Milk

Yogurt

Neutral oil

Sugar

Cornstarch

Yeast

Qater, sheera


The best Ramadan Mushabak to enjoy after iftar
It’s all about the details.

Steps to Prep

First, start by mixing the flour, semolina, yeast, cornstarch, and sugar in one bowl.

Then, in a large bowl or large measuring cup, add the milk, yogurt, water, and oil. Mix well, making sure your yogurt, water, and milk are at room temperature. 

Next, add it to the dry mixture and mix well with a whisk. The consistency of the dough should be slightly runny, but not liquidy.

Cover with foil or plastic and let it sit at room temperature for 1 hour. Do not leave it under a blanket.

Once an hour is over, use a piping bag fitted with a 1M star tip and fill it with the mixture. Heat your oil (about 4 cups) on medium-high heat.

Use a wooden skewer or a wooden spoon to test if it’s ready, if the oil bubbles around it, then you’re good to go.

After that, pipe the batter into a spiral shape starting from the middle and working your way out, then let it turn golden before turning and letting it get golden onto the other side.

Immediately after, place into room temperature qater/sheera and let it sit for a minute or longer, the longer it sits the sweeter and softer it gets. 

Just like that they will be ready to serve and can stay good for a few hours.


Recipes You Must Try:

Qater (Sheera)

Qatayef Recipe

Ashta, Middle Eastern Clotted Cream

Aish El Saraya Dessert

Authentic Palestinian Knafeh

Halawat el Jibn (Sweet Cheese Rolls)

Layali Lubnan (Lebanese Nights Dessert)

Maamoul (Date Filled Cookies)

Qatayef Asafiri (Middle Eastern Cream-Filled Pancakes)

Nescafe Cake (Ice Box Coffee Cake)


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Mushabak Halabi , a super easy dessert made in spiral shapes and garnished with pistachios and dried rose petals.

Mushabak Halabi

Fatimah
Mushabak Halabi is a popular dessert in the Middle East. It has a crunchy exterior and a super soft interior. It is made into beautiful spiral shapes and is soaked with orange blossom simple syrup.
5 from 2 votes
Prep Time 1 hour
Cook Time 20 minutes
Resting time 1 hour
Course Dessert, Snack
Cuisine Middle Eastern
Servings 5 people

Ingredients
  

  • 2 cups fine semolina
  • ¾ cup all purpose flour
  • 1 cup warm water
  • ¾ cup milk
  • 3 tablespoons yogurt
  • ¼ cup neutral oil
  • 3 tablespoons sugar
  • tablespoons cornstarch
  • 1 teaspoon yeast
  • Qater/sheera

Instructions
 

  • Mix the flour, semolina, yeast, cornstarch and sugar in one bowl.
  • In a large bowl or large measuring cup, add the milk, yogurt, water, and oil. Mix well making sure your yogurt, water, and milk are at room temperature.
  • Add it to the dry mixture and mix well with a whisk. The consistency of the dough should be slightly runny, but not liquidy.
  • Cover with foil or plastic and let it sit at room temperature for 1 hour. Do not leave it under a blanket.
  • Once an hour is over, use a piping bag fitted with a 1M star tip and fill it with the mixture.
  • Heat your oil (about 4 cups) on medium-high heat. Use a wooden skewer or a wooden spoon to test if it’s ready, if the oil bubbles around it, then you’re good to go.
  • Pipe the batter into a spiral shape starting from the middle and working your way out, then let it turn golden before turning and letting it get golden onto the other side.
  • Immediately, place it into room temperature qater/sheera and let it sit for a minute or longer, the longer it sits the sweeter and softer it gets.
  • Just like that they will be ready to serve and can stay good for a few hours.

Notes

  • It is recommended to serve Mushabak at room temperature.
  • When you leave your dough to rest, make sure not to cover it with a blanket.
  • To keep a clean shape, feel free to use scissors to cut dough when you’re done piping.
  • Make sure to wait for the simple syrup to completely cool down before dipping your Mushabak in.
  • When frying the Mushabak, make sure not to do it on high heat to allow it to cook all the way through.
Keyword Funnel Cakes, karabeej halab, Mchabak Halabi, Mushabak Halabi
Tried this recipe?Let us know how it was!

5 thoughts on “Mushabak Halabi (Middle Eastern Churros)

  1. Hanan says:

    5 stars
    We tried these and absolutely loved them!! Perfect recipe!

  2. Ash says:

    Im confused on the amount of milk to use as it is listed twice under the ingredients?

    1. Fatimah says:

      Hello, its only listed once

  3. Irene says:

    5 stars
    I made these and they came out delicious. They didn’t keep the sharp edges from the star tip though. Is there a trick to getting them to keep their crisp shape?

    1. Fatimah says:

      you probably let it rise too much 🙂

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