• Email
  • Pin It
 

Manicotti or Debla ou Miel – Tunisian Fried Dessert

 

Contributed by:

Manicotti or Debla ou Miel - Tunisian Fried Dessert
 

 

1 comment | Leave Comment

 
1 Star2 Star3 Star4 Star5 Star (0 Rating)
Loading ... Loading ...
 
 
 

Recipe

Manicotti or Debla ou Miel – Tunisian Fried Dessert

This is a very delicate dessert fried and basted in a light sugar syrup. Very decorative and absolutely delicious, these light and airy pastries will be finished before your Chanukah Party. (The dough is a basic egg noodle dough.) These debla can be made up to four days in advance. place on a cookie sheet and cover tightly with foil. The syrup can be made up to 4 weeks in advance and stored in a jar or plastic container, sealed, in a cool place, but not the refrigerator.

Times

  • Prep Time : 30 minutes min
  • Cook Time : 1 hour
  • Ready Time : 1 hour, 30 min

Servings

20 Servings

Ingredients

  • 1.25-1.5 cups AP flour
  • 2 whole eggs
  • 1 egg white
  • 1 pinch sugar
  • 1 pinch salt
  • vegetable or canola oil for deep frying
  • 2 pounds sugar
  • 1 whole lemon
  • 1 whole orange
  • 2 teaspoons vanilla

Directions

SYRUP:

Juice lemon and orange. Chunk juiced orange and put in a 3 quart pot, covered by water, plus half an inch more. Bring to a boil and simmer for 15 minutes, covered. When finished, add sugar and dissolve. when dissolved, add the juice of the lemon and orange. bring to a boil then lower heat and simmer for 40 minutes with candy thermometer until soft ball stage. At that point, remove from heat and cool. Store in a sealed container in a cool place until needed.

DEBLA:

Mix flour, salt, and sugar together. Add 2 whole eggs. Mix together and knead for 10 minutes or until dough is elastic. roll dough to less than 1/8″ thick (you may use a pasta roller to roll the dough.)

Cut the dough in strips of 2-2.5″ wide and about 12 inches long. at this point, begin heating your oil to 350 degrees.

Prepare a bowl with your lightly beaten egg white.

TO SHAPE DEBLA:

Lightly wrap dough strip around the width of your first three fingers (pointer, middle and ring). the finished roll should resemble a loosely formed rose. Seal end with a little of the prepared beaten egg white.

Slip fork through center of the debla to hold it. place gently into your preheated oil. place pastry horizontally, seam side down, and then use fork to turn vertically. Stir fork within the debla in very small concentric circles until dough begins to puff. Remove when barely golden. Place on cookie sheet with paper towel. Repeat with rest of dough strips.

Two hours before service:

Gently heat honey. When liquid, gently place the debla in the syrup for 15 seconds. Remove directly to serving platter. continue until all are coated in syrup.

Serve and enjoy.

Variation:

Sprinkle crushed almonds or pistachios on still warm debla for additional crunch and texture.

 

comments

 

One Response to Manicotti or Debla ou Miel – Tunisian Fried Dessert

  1. What does it mean to chunk the orange? I tried making this, but found the dough too bland and dense. I didn’t feel it ever really puffed. Any thoughts?

Leave a Reply

Log in or Join For Free or leave a reply as a guest
Login



Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

  Notify me of follow-up comments by email

Posted in