Syrian Meshabak – Recipe and Preparation Method

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Syrian Meshabak – Recipe and Preparation Method

Syrian Meshabak is one of the most beloved traditional sweets in Syria. It is commonly available year-round but is especially enjoyed during the cold winter months because of the energy it provides.

This sweet is famous all across Syria and later spread to the Arab world and Turkey. Among Syrian cities, Homs is particularly known for making the finest Meshabak.

Nutritionally, Meshabak is energy-dense: every 130 g serving contains about 430 calories, 102 g carbohydrates, and 3 g protein.

Preparing Meshabak is considered “easy but tricky”—while the recipe itself is simple, even a small mistake can prevent it from turning out crisp and golden.

Ingredients for the Batter

Syrian Meshabak

 

  • 1 ⅓ cups semolina

  • 1 teaspoon milk powder

  • ⅓ cup warm water

  • A pinch of salt

  • 1 tablespoon oil

  • 1 tablespoon sugar

  • ½ teaspoon yeast

For the Syrup (Qater)

  • 1 cup sugar

  • 1 cup water

  • 1 teaspoon lemon juice

Preparation Method

  1. In a bowl, combine semolina, yeast, flour, milk powder, sugar, and oil. Mix well, then gradually add warm water and a pinch of salt, stirring until a soft, loose dough forms.

  2. Cover the dough and let it rest for about 20 minutes to rise.

  3. Meanwhile, prepare the syrup by boiling sugar, water, and lemon juice together until slightly thickened. Remove from heat and let it cool completely.

  4. Transfer the dough mixture into a piping bag (similar to those used for decorating cakes).

  5. Heat vegetable oil in a deep frying pan. Once hot, pipe the batter into circular mesh-like shapes directly into the oil. Fry until golden and crisp, then remove and drain.

  6. Dip the fried Meshabak immediately into the cooled syrup, then remove and arrange on serving plates.

Serve warm or at room temperature, and enjoy the unforgettable sweet crunch of this Syrian classic.

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