Mushabak

This is a middle eastern funnel cake which is too yummy for words. It is a common sweet dish prepared for ramadan. I first tasted it from an arabic bakery and immediately decided to make it at home. The recipe proved to be an easy one. A must try recipe to satiate your sudden sugar cravings.

Ingredients

5 Cups Semolina flour
2 Cups plain yogurt
2 Cups Water
1 teaspoon baking soda

Method

Once you mix the batter, spoon it into a piping bag and use a tip with deep grooves. This will help in the frying process, and making sure you get nice crunchy texture with the insides cooking properly.
For frying, use a very wide pan, that isnt too shallow. Ideally 2-3 inches. You need a wide surface area so that the mushabak wont stick to one another!
You need to pipe the batter into the hot oil, creating the swirl shapes. Once the bottom gets nice and browned, flip to make sure both sides are well browned.
Once they are fried to a golden brown, remove onto a plate with paper towel for just a few minutes to drain excess oil.
Before they cool down too much, dunk them in the syrup and let them cool on a wire rack or a sheet lined with parchment paper.
Once they are cool, it can be served.