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:

  1. Combine 1 cup water and 1 cup sugar in a saucepan over high heat.
  2. Bring to a boil; stir until sugar dissolves.
  3. Reduce heat to medium; add lime juice. Simmer until flavors combine, about 10 minutes.
  4. Remove from heat.
  5. Stir 1 teaspoon vanilla extract into the syrup; let cool.
  6. Stir 2 cups water, 1 cup sugar, vegetable oil, and salt together in a pot over medium-high heat; bring to a boil.
  7. Reduce heat to medium.
  8. Add flour; stir vigorously with a wooden spoon until batter forms into a ball. Cook until batter is shiny, about 1 minute.
  9. Transfer to a bowl; allow to cool, about 5 minutes.
  10. Flatten batter into the bottom of the bowl.
  11. Add eggs, 1 at a time, mixing well after each addition.
  12. Stir in remaining 1 teaspoon vanilla extract; mix until batter is creamy.
  13. Pour into a cloth piping bag fitted with a large star tip.
  14. Heat corn oil in a deep saucepan over medium heat until bubbly; reduce heat to medium-low.
  15. Squeeze 2 inches of batter onto an oiled spatula and lower into the hot oil; repeat until saucepan is full.
  16. Cook, turning occasionally, until golden brown, about 5 minutes.
  17. Transfer pastries to a paper bag to drain, about 30 seconds.