Prepare time: 20 min
Cook: 30 min
Ready in: 50 min
This is one of my best Egyptian desserts that my sister used to make while we were growing up. Serve hot or cooled. enjoy it.
- 3 cups water, divided
- 2 cups white sugar, divided
- 1 lime, juiced
- 2 teaspoons vanilla extract, divided
- 2 1/2 cups vegetable oil
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- 4 eggs
- 2 cups corn oil
Nsala soup can also be made using:
- Combine 1 cup water and 1 cup sugar in a saucepan over high heat.
- Bring to a boil; stir until sugar dissolves.
- Reduce heat to medium; add lime juice. Simmer until flavors combine, about 10 minutes.
- Remove from heat.
- Stir 1 teaspoon vanilla extract into the syrup; let cool.
- Stir 2 cups water, 1 cup sugar, vegetable oil, and salt together in a pot over medium-high heat; bring to a boil.
- Reduce heat to medium.
- Add flour; stir vigorously with a wooden spoon until batter forms into a ball. Cook until batter is shiny, about 1 minute.
- Transfer to a bowl; allow to cool, about 5 minutes.
- Flatten batter into the bottom of the bowl.
- Add eggs, 1 at a time, mixing well after each addition.
- Stir in remaining 1 teaspoon vanilla extract; mix until batter is creamy.
- Pour into a cloth piping bag fitted with a large star tip.
- Heat corn oil in a deep saucepan over medium heat until bubbly; reduce heat to medium-low.
- Squeeze 2 inches of batter onto an oiled spatula and lower into the hot oil; repeat until saucepan is full.
- Cook, turning occasionally, until golden brown, about 5 minutes.
- Transfer pastries to a paper bag to drain, about 30 seconds.