Mushebek is a popular Ethiopian sweet treat, often enjoyed during festive occasions. This deep-fried dessert, similar to a funnel cake or jalebi, is crispy on the outside and soft on the inside, soaked in a delicious syrup.
Ingredients
For the Batter:
1 cup all-purpose flour
1/2 cup water (more if needed)
1 tablespoon sugar
1 teaspoon instant yeast
1/4 teaspoon salt
1/2 teaspoon ground cardamom (optional)
Vegetable oil (for frying)
For the Syrup:
1 cup sugar
1/2 cup water
1 tablespoon lemon juice
1/2 teaspoon ground cardamom (optional)
1/2 teaspoon rose water (optional)
Instructions
1. Prepare the Batter
In a mixing bowl, combine the flour, sugar, instant yeast, salt, and ground cardamom (if using).
Gradually add water while whisking until you get a smooth, thick batter. The consistency should be similar to pancake batter.
Cover the bowl with a damp cloth and let the batter rest in a warm place for about 30 minutes to an hour, or until it has doubled in size.
2. Prepare the Syrup
While the batter is resting, prepare the syrup. In a medium saucepan, combine the sugar, water, and lemon juice.
Bring to a boil over medium heat, stirring until the sugar dissolves.
Reduce the heat and let it simmer for about 10 minutes until it thickens slightly.
Stir in the ground cardamom and rose water (if using), then remove from heat and let the syrup cool.
3. Fry the Mushebek
Heat vegetable oil in a deep frying pan or pot over medium-high heat.
Transfer the batter to a squeeze bottle, piping bag, or a zip-lock bag with a small corner cut off.
Once the oil is hot (you can test by dropping a small amount of batter into the oil; it should sizzle immediately), squeeze the batter into the oil in circular or spiral shapes, similar to a funnel cake or jalebi.
Fry until golden brown and crispy, turning occasionally to ensure even cooking. This should take about 2-3 minutes per side.
Remove the fried mushebek with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
4. Soak in Syrup
While the mushebek are still warm, dip them into the prepared syrup, ensuring they are well-coated.
Place the syrup-coated mushebek on a wire rack or a plate to cool and let the syrup set.
5. Serve
Serve the mushebek once they have cooled and the syrup has set. They can be enjoyed as a sweet snack or dessert.
Tips
Make sure the batter is smooth and free of lumps for the best texture.
Adjust the thickness of the syrup to your preference by simmering it longer for a thicker consistency.
Mushebek is best enjoyed fresh but can be stored in an airtight container for a few days.