The Jerusalem Post Magazine - - FOOD -

Makes 30-35 medium pas­tries Dough:

3 eggs

¼ tsp. bak­ing soda 1 tsp. vanilla ex­tract 3 cups flour, sifted

For work sur­face:

½-¾ cup corn flour

For fry­ing:

1½ liters of oil for deep fry­ing

For syrup:

3 cups wa­ter

2 cups sugar

Juice from half a lemon

Crack the eggs into a deep bowl and beat them with a hand blender. While mix­ing, add the bak­ing soda and the vanilla. While con­tin­u­ing to mix, grad­u­ally add the flour. Mix un­til smooth. Knead the dough on a work sur­face un­til it’s soft. Sep­a­rate into 3 or 4 equal pieces.

Sprin­kle corn flour on your work sur­face and roll out one of the pieces of dough un­til it’s very thin. Make sure it’s floured on both sides with corn flour and con­tinue rolling it out un­til it’s ½ cm. thick. Cut into strips that are 2 cm. wide.

Heat the oil in a deep pot over medium flame. Take a strip of dough with a fork and dip the dough into the hot oil and then push it to­ward the side of the pot. Hold it there for a few sec­onds. Then use the spoon to twirl up the dough to form a spi­ral shape. When the pas­try has turned golden, re­move it from the oil.

Fry the rest of the strips in the same fash­ion. Keep the flame on medium-low so that the pas­tries re­main light colored.

To pre­pare the syrup, add all the in­gre­di­ents to a pot and cook over a medium flame for 30 min­utes, un­til syrup be­comes rub­bery. Dunk the de­blah pas­tries in the syrup for a sec­ond and then place them in a colan­der so the ex­cess syrup can drip off.

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