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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 3 Ratings
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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
  • 1½ 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
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