For instant sweet dessert jalaibee / zalabeya

I've made jalaibee quite a few time and found the flavor to be too bland and sugary. So with a little experimenting with different flavors, I came up with the recipe below that is pleasing to my family's taste. I do hope you give this recipe a try and enjoy the pleasant taste and aroma along with a really nice crunch to every bite . 

Jalaibee / zalabeya Ingredients:
1 cup durum flour
1 cup water
1 tablespoon corn starch
1/4 teaspoon baking soda
1 teaspoon yeast 
1/8 teaspoon salt
1/8 teaspoon cardamom powder
1/8 teaspoon fennel powder
1 teaspoon vinegar
few drop of yellow food color

• Mix all ingredients together to form a pancake like batter. Covered and allow to rise in a warm place for about 1-2 hours or until double in size.

For the syrup:                      

1 cup sugar
1 lemon, juiced
1/2 teaspoon almond extract
pinch of saffron (optional)
pinch of cardamom
1/2 cup water
1/4 cup honey

• For the syrup, dissolve the sugar in water in a saucepan, adding the lemon juice and almond extract, saffron, cardamom, and honey. Bring syrup to a boil, then reduce the heat and let it simmer for 5-7 minutes before setting syrup aside.

• Heat the oil over medium heat in a pan. Put jalaibee mixture into  a squeeze ketchup / mustard bottle and squeeze into oil in a circular motion to form circular pattern as shown in the picture.Every circular pattern is unique. Fry until light brown. 
• Remove from oil and place immediately into the syrup (syrup should be warm when dipping jalaibee)for about 1-2 minutes. Now remove from syrup and drain off excess syrup.
• Enjoy!

shredded phyllo nest dessert

shredded phyllo nest dessert

1. First, preheat oven at 350 F.
2. Store bought a package of knafeh or kataïfi and cut the knafeh noodles into small pieces into a bowl. Now Add some melted butter and toss well to coated the knafeh noodle strands well.
3. In a muffin pan, add some amount of buttered shredded phyllo noodles (knafeh) and pressed it down to take the shape of the muffin cup with an indentation in the middle of it.
4. Bake for 8-12 minutes or until golden brown. Keep an eye on it because everyone's oven temperature varies.Allow it to cool before removing from muffin pan. It should look like the picture below.

You can store in an air tight container for later use. Also right before using, drizzled with honey and serve with desire topping.  Here I've used fresh sweet whipping cream with strawberries.

Follow step 1-3 and for another delicious dessert:- 

add some pistachio nuts

 mixed with 1 tablespoon brown sugar, 

pinched of powdered cardamom (optional) and 

dash of cinnamon ... into the phyllo basket before baking

now continue to follow step 4 and you'll end up with these delicious looking baskets/ nests.

drizzled with honey and serve.

Enjoy!