Shami Meshbak

Ingredients

• 1 1/2 cups coarse or medium semolina
• 1 cup plain yogurt
• 1 cup all-purpose flour
• 1/4 cup liquid milk, at room temperature
• 3/4 cup warm water
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3 cups water
• 6 cups sugar
• 1/4 teaspoon citric acid or the juice of half a small lemon
• a little Aleppo pistachios
• alternative mentioned without a quantity desiccated coconut

Instructions

1. In a mixing bowl, combine 1 1/2 cups coarse or medium semolina with 1 cup all-purpose flour, 1 cup plain yogurt, 1/4 cup liquid milk at room temperature, 3/4 cup warm water, 1 teaspoon baking powder, and 1/2 teaspoon salt.
2. In a mixing bowl, mix the liquids first, then add the flour and combine until a slightly firm dough forms.
3. In a mixing bowl, cover the dough and let it rest for 45 minutes.
4. Place the rested dough in a cream piping bag or the bag used for shaping.
5. In a frying pan, heat the oil over medium heat.
6. In the frying pan, shape the dough into a circle, adjusting the size as desired, then seal it with a small twist so it does not come apart.
7. In the frying pan, fry the piece until it turns pinkish, then turn it to the other side until golden.
8. Place the fried pieces on a plate lined with paper towel to drain the excess oil.
9. In the syrup pot, soak the fried pieces in cold, room-temperature syrup for approximately 5 minutes per disc.
10. On a serving plate, sprinkle a little finely chopped Aleppo pistachios over the top.
11. In the syrup pot, prepare the syrup with 3 cups water and 6 cups sugar, then, after the sugar has dissolved and come to a boil, add 1/4 teaspoon citric acid or the juice of half a small lemon.