Recettes

Meshabek, an Egyptian sweet of piped fried batter soaked in syrup

Egyptian Meshabek

Meshabek is a fried batter sweet, piped into loops through a narrow nozzle, fried until it turns brittle, and dropped straight into cold syrup while still hot. The name translates as twisted, and that is precisely what it looks like: a tangle of thick threads holding syrup in every gap. It is street sweet rather than restaurant sweet, and it is cheap enough that half a kilo costs under a dollar in Egypt. Its documented origin points to Tanta and Damietta in the Nile Delta, from where it spread across the country, and it now turns up at sweet shops and street stalls nationwide. The hot into cold step is the technique and the whole reason it works. Batter fried to brittle and then plunged into cold syrup absorbs it in seconds without going soft, which is what gives meshabek its particular quality of being simultaneously crunchy and soaked. The same principle appears in fried syrup sweets across the Middle East, North Africa and South Asia. As with most Egyptian home sweets, the recipe moves between families rather than from books, which is why the proportions shift from one household to the next.

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Swabaa Zainab

Swabaa Zainab means Zainab's fingers, and the name is the dish. Ridged fingers of semolina and flour dough are fried until crisp and dropped into cold sugar syrup, coming out crunchy outside and soft within. Two stories attach to the name and Egyptians tell both. In one, a clever girl invented the sweet and guests praised it by saying teslam sawabe' Zainab, may God bless Zainab's fingers. In the other, it is named for Sayyida Zainab, granddaughter of the Prophet, who is deeply venerated in Egypt and after whom one of Cairo's central districts is named. Neither account can be verified and both are held affectionately. Its occasions are Ramadan and Eid al-Fitr above all, and it appears at popular celebrations through the year. It belongs to the family of Arab syrup sweets that also produces meshabek and basbousa, and it is described as among the oldest of them, mastered by Arab cooks and carried outward from there. Egyptian households share the recipe between families rather than from books, which is why the proportions shift from one kitchen to the next. It is eaten in the morning as readily as in the evening, with tea, coffee or juice.

Egypt45 minBlessing

Roz bi laban, an Egyptian rice pudding served in a bowl with cinnamon and chopped almonds

Roz bi Laban (Rice Pudding)

Roz bi laban is rice with milk, which is exactly what the Arabic says, and it is among the most commonly eaten desserts in Egypt. It is sold from dessert shops and traditional restaurants in small individual bowls, set rather than loose, and served cold more often than warm. Its ubiquity comes from its simplicity. Rice, milk, sugar and a thickener are ingredients every household has, and the whole thing can be made in under half an hour if the rice is cooked separately rather than simmered in the milk from the start. That shortcut is common in Egyptian home kitchens and makes the dish close to foolproof, where the traditional method of cooking the rice slowly in milk demands constant stirring in the manner of a risotto. Rice pudding exists across most of the world and the Egyptian version is placed by its details. Cornstarch is used alongside the rice to give a firmer set than European rice puddings have, coconut flakes and raisins go on top, and cinnamon and chopped almonds are the other standard finishes. It sits in the same category as mahalabia and umm ali on the Egyptian dessert table, and is considered relatively light against those.

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Kanafeh

Kanafeh, konafa in Egypt, knafeh across the Levant, is a pastry built from kadaif, the fine shredded dough sometimes called angel hair, layered with cheese or cream, baked in ghee until the strands turn deep gold, and soaked in sugar syrup while still hot. Its origins are Levantine rather than African. The most commonly cited account places its invention in Damascus in the seventh century, and an early version appears in Kitab al-Tabikh, a thirteenth-century Andalusian cookery manuscript. From there it spread across the Ottoman world. In Egypt it has become genuinely Egyptian. Konafa is inseparable from Ramadan, sold by weight from bakery windows through the whole month, made at home in large trays, and eaten after iftar alongside qatayef. Egyptian versions lean towards cream, nuts and dried fruit as often as cheese, which distinguishes them from the Palestinian knafeh nabulsieh built on stretchy akkawi cheese and stained orange. The texture is the point of the dish, and it depends on a single rule: the syrup and the pastry must be at opposite temperatures. Hot syrup on hot pastry makes it soggy. Cool syrup poured over pastry straight from the oven keeps the strands crisp while the inside stays molten. Rose or orange blossom water in the syrup is standard, and crushed pistachio or walnut goes on top.

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Kunafa

Kunafa, also written kanafeh or knafeh, is a dessert of shredded pastry layered with a filling and soaked in syrup, and it belongs to a region rather than a country. It is eaten across Egypt, Libya, the Levant and the wider Arab world, and Palestinian cuisine in particular claims it as its defining sweet. The pastry is kataifi, phyllo dough shredded into fine strands, sold frozen at Middle Eastern and North African grocers. It is coated in melted ghee or butter, pressed into a tray as a base, filled, topped with more of the same and baked until the strands turn deep gold and crisp. Syrup goes on at the end. The filling is where regional versions diverge most, and where this recipe departs from the classic. Traditional kunafa is made with a mild soft cheese, Nabulsi or Akkawi, which stretches when hot and gives the dessert its characteristic pull; mozzarella is the common substitute. The version written here uses a thickened milk and cream filling instead, which is a legitimate variation eaten in Egypt but produces something quite different from a cheese kunafa. In Libya it is made in large quantities during Ramadan, and across the region it is a dessert for occasions rather than an everyday sweet.

Egypt1 hr 5 minBlessing

Ta'ameya, Egyptian fava bean falafel coated in sesame seeds and fried golden

Ta'ameya (Egyptian Falafel)

Ta'ameya is Egyptian falafel, and the difference from every other falafel is the bean. Egypt makes it from dried split fava beans; Lebanon, Israel and most of the Levant use chickpeas, or a mixture. The fava gives a paler, softer, greener interior and a distinctly different flavour, and Egyptians will tell you theirs came first. It is breakfast food above all. Ful wa ta'ameya, fava bean stew with falafel, is the standard Egyptian morning meal, and the phrase names the pair together. The ful is cooked overnight in a large round pot called a qedra, and the ta'ameya is fried fresh in the early hours, so the smell of hot oil on the way to school or work is a shared memory rather than an individual one. Herbs are the other distinction. Parsley, coriander and dill go into the paste in quantity, which is what gives the interior its green colour, and the whole mixture is traditionally pounded in a large stone mortar. Sesame seeds are pressed onto the outside before frying in many versions, giving a crust that chickpea falafel does not have. It is eaten with tahini and baladi bread, and it is one of the cheapest complete meals in the country.

Egypt50 minFoodChef

Balah El Sham

Balah el sham is fried choux pastry soaked in syrup, and it is one of the desserts Egyptians most associate with childhood. It is piped into short lengths through a star nozzle, fried until golden and ridged, then dropped into cool sugar syrup, which seeps into every groove. The name translates from Arabic as Levant dates, and it contains no dates at all. It is called that for its size and shape, and Sham for the Levant region where it originated. It is eaten across much of the Middle East and in parts of Eastern Europe under other names, and the closest familiar comparison is churros, with one important difference: churros are rolled in cinnamon sugar, while balah el sham is submerged in syrup. Choux is the technique, and it is the same pastry used for éclairs and profiteroles. Flour is cooked into hot liquid until it forms a ball and turns glossy, then eggs are beaten in off the heat, one at a time. What is unusual here is that it is fried rather than baked, which gives a crisp ridged shell around a hollow, airy centre. It is often split and filled with cream, custard, mascarpone, chocolate or nuts, and pistachios on top are standard. It can be eaten hot or cold.

Egypt50 minFoodChef

Om Ali (Egyptian Bread Pudding)

Om Ali is Egypt's most beloved dessert, a warm, sweet pudding made from torn pieces of puff pastry or bread baked in sweetened milk with nuts, coconut, and raisins until golden and bubbling. It sits somewhere between a bread pudding and a milk-soaked pastry and manages to be simultaneously comforting and festive. The dish is a fixture of Egyptian restaurants, home celebrations, and Ramadan gatherings, where it is often served in communal baking dishes at the end of a large meal. Despite its simplicity, Om Ali manages to taste luxurious, the puff pastry creates layered, crispy edges while the centre remains soft and creamy with the absorbed milk.

Egypt1 hrFoodChef

Belila, Egyptian wheat berry porridge served with hot milk, almonds and cinnamon

Wheat Porridge (Belila)

Belila is Egyptian wheat porridge: whole wheat berries cooked until they burst, served warm in hot milk with toasted almonds and cinnamon. It is a breakfast dish, and it is equally at home as a snack or a filling dessert. Whole wheat berries are the point, and they are quite different from any milled grain. Left whole, they hold their shape and burst open rather than dissolving, giving a chewy, almost popping texture that no flour or flake reproduces. The fuller Egyptian version carries anise seed and golden raisins in a light syrup alongside the milk and almonds, which is worth knowing since neither appears in this recipe's ingredient list. The method is soaking rather than long cooking. The berries are covered with boiling water and left overnight, then cooked briefly and rested off the heat until they pop open. Cooked wheat berries should be kept in the fridge undrained, and portions warmed with hot milk poured over as needed, which makes it a practical thing to have prepared in advance. It is eaten by children and adults alike and is regarded as comfort food at any hour.

Egypt40 minFoodChef

Ful Medames

Ful medames is stewed fava beans dressed with olive oil, cumin, garlic and lemon, and it is Egypt's national dish. It is eaten at any hour, though breakfast is when it belongs most, and it is sold from carts across Cairo and Giza in the mornings. Traditionally it is cooked and served in a large metal jug, the qedra, over a very long slow heat, often overnight, which is why street ful has a depth that a quick home version does not. What the beans are dressed with varies endlessly: parsley, onion, chilli, tomato, hard eggs, tahini. Its versions across the region are worth knowing. In Somalia, fuul is a breakfast staple served with eggs and laxoox or canjeero flatbread, spiced with xawaash, the blend of cumin, coriander, cardamom, cloves, turmeric and more that makes it noticeably hotter than the Egyptian version. In Morocco it is bissara, made from fava beans and split green peas cooked with garlic, eaten especially in the north during cold weather. This particular recipe includes tahini, which is a Levantine addition rather than a classic Egyptian one, and it uses tinned beans rather than the overnight cook.

Egypt25 minNympha

Ghorayebah

Ghorayebah is the Egyptian butter cookie, made with ghee and almost nothing else, and its whole character is texture. It is barely sweet, pale to the point of being off-white, and it disintegrates the moment it is bitten. Four ingredients make it: ghee, icing sugar, flour and a little vanilla, with baking powder for a very slight lift. The classic Egyptian version is flavoured with nothing beyond the ghee itself, which is the point of it. Elsewhere in the Arab world, in Syria and Lebanon particularly, it is flavoured with orange blossom and rose water, is slightly crunchier, and is pronounced graybeh. It also goes by ghraybeh and ghoraybeh. The comparison usually made is shortbread without the crunch, and that is fair as far as it goes. What ghorayebah has that shortbread does not is a fine, almost powdery crumb and a smooth finish with a faintly fuzzy outer surface. Two things produce it: ghee rather than butter, which contains no water, and a very low oven that dries the cookie without colouring it. It must not brown. A clove pressed into the centre of each is the traditional finish.

Egypt45 minFoodChef

Basbousa, an Egyptian semolina cake cut into diamonds with almonds and syrup

Basbousa (Semolina Cake)

Basbousa is a semolina cake soaked in sugar syrup, and it is one of Egypt's best known desserts. It is scored into diamonds before baking, an almond pressed into each one, and the cooled syrup poured over while the cake is still hot. Its names change across the region. It is revani in Turkey and the Balkans, hareesa in the Levant, namoura in Lebanon, and basbousa across Egypt and much of the Arab world. The Arabic word basbousa translates roughly as just a kiss, which is an unusually charming piece of naming for a cake. Coarse semolina is the ingredient that defines it and desiccated coconut is the second. Semolina gives the slightly grainy, dense crumb that no flour cake reproduces, and it needs time to hydrate: the batter rests half an hour in the tin before baking, which is a step easy to skip and hard to recover from. The syrup rule is the one that decides the result: cooled syrup onto hot cake, then a final five minutes back in the oven so it is fully absorbed. The scoring must go all the way through after baking, or the syrup sits on top rather than sinking in.

Egypt1 hr 30 minNympha

Dukkah, an Egyptian blend of toasted hazelnuts, sesame and spices

Dukkah (Egyptian Nut and Spice Blend)

Dukkah is a dry Egyptian blend of toasted nuts, seeds and spices, pounded to a coarse crumb and eaten by dipping bread into olive oil and then into the dukkah. It is sold in cones of paper in Cairo's spice markets and made at home to family recipes. **It contains hazelnuts, which is not obvious from the name.** The name explains the texture. Duqqa comes from the Arabic for to pound, and the defining characteristic is that the mixture is crushed to a state that is neither a powder nor a paste, coarse enough to have texture in the mouth, fine enough to stick to oiled bread. Grind it too far and the nut oils release and it turns into a paste, which is the one thing it must not be. There is no fixed formula. Sesame, coriander, cumin, salt and pepper are near-universal; beyond that it varies by household and by vendor. A nineteenth-century account mentions marjoram, mint, za'atar and chickpeas; a 1978 report names nigella, millet flour and dried cheese; pine nuts, pumpkin seeds and sunflower seeds are more recent. The simplest market version is nothing but crushed mint, salt and pepper. Dry-toasting each element separately, as the method does, is not fussiness, nuts, sesame and whole spices all reach their best at different rates.

Egypt35 minFoodChef

Egyptian Koshari

Koshari is Egypt's national dish and its most famous street food, rice, lentils and macaroni layered together, topped with a spiced tomato sauce, crisp fried onions and a sharp garlic-vinegar dressing. It is a dish of components, and none of them is complicated. What makes koshari work is that all of them are made separately and assembled at the end, so each keeps its own texture: the rice and lentils soft, the pasta firm, the onions properly crisp, the sauce sharp with vinegar and cumin. It is cheap, filling and entirely plant-based as standard, which is why it feeds an enormous number of people every day. Koshari shops exist across Egypt doing nothing else, and it is eaten as often at home. Its ubiquity is genuine, the comparison to macaroni cheese in the source is about how ordinary it is rather than what it tastes like. The daqqa, the garlic and vinegar dressing, is what stops the whole thing being stodgy, and it is the element most often underdone by people making it for the first time. Be generous with it. Chickpeas are usually added on top.

Egypt41 minBlessing

Egyptian Sobia cold coconut and rice drink in a glass with ice, a creamy sweetened Egyptian summer beverage

Egyptian Sobia Drink

Sobia is a cold, sweet, milky-white Egyptian drink made from soaked rice blended with coconut and milk, strained and chilled. It belongs to Ramadan almost entirely. Through the fasting month it is sold from carts and shops across Egypt in tall chilled bottles, and it is one of the drinks people break their fast with, sweet, cold and filling after a day without food or water. Outside Ramadan it largely disappears. The method is a soaking one rather than a cooking one. Rice is ground fine and left in water for several hours, which draws out the starch and gives the drink its body. That starchy rice water is then blended with coconut milk, powdered milk, sugar and vanilla, strained, and chilled thoroughly. The result is thicker than a flavoured milk and thinner than a smoothie, with a gentle coconut fragrance and a soft white colour that gives it its name. It shares an idea with horchata, the Spanish and Mexican drink made from soaked rice or tiger nuts, though the two developed separately and taste quite different. Serve very cold, lukewarm sobia is unpleasant.

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Feteer Meshaltet (Egyptian Layered Pastry)

Feteer meshaltet is an Egyptian pastry made by stretching dough until it is almost transparent, brushing it with butter, folding it, and repeating until it consists of a great many paper-thin layers. It is baked in a very hot oven and eaten either plain with honey, molasses and tahini, or filled with anything from cheese to minced meat to custard. The name means something like flattened or stretched pie, and that describes the method exactly. The dough is not rolled, it is stretched by hand until the surface below is visible through it, then folded with butter between every layer. What produces the texture is the butter turning to steam between the layers in a very hot oven and forcing them apart, which is the same physics as puff pastry arrived at by a completely different route. The oven temperature the source calls for looks like an error and is not, it is far above ordinary baking heat. Feteer needs that to puff before the layers set, and Egyptian bakeries use wood-fired ovens hotter still. A domestic oven at its maximum with the broiler finishing the top is the practical approximation. It has a long and reasonably well-attested history, the source traces it to ancient Egypt, where a version was offered in temples. Its claim that feteer became the croissant in Europe is repeated widely but not established, and it has been recorded here as a claim rather than a fact.

Egypt1 hr 25 minBlessing

Grilled Vegetable and Barley Salad

Pearl barley cooked and cooled, tossed with grilled courgette, aubergine and peppers in a cumin and lemon dressing, with feta, herbs and pistachios. No country is claimed. **It is finished with pistachios, which the title gives no indication of.** Barley is the interesting part and the source makes a genuine point about it. In Egypt barley is eaten as a breakfast or dessert porridge rather than in salads, and it is one of the oldest cultivated grains in the region, domesticated in the Fertile Crescent and grown around the Nile for thousands of years. Turning it into a grain salad with grilled vegetables and feta is a modern Mediterranean move rather than an inherited one, which is worth being clear about. The technique that matters is cooling the barley completely before dressing it. Warm barley absorbs dressing greedily and unevenly, and it wilts the herbs. Cooled, it takes the dressing without soaking it all up in the first two minutes. Soaking the barley for an hour before cooking shortens the cooking time considerably and helps it cook evenly. Grilling the vegetables rather than roasting them is deliberate: the char is a flavour in its own right and it is the main thing standing up to the barley's earthiness. Its health section has not been carried across.

Egypt2 hr 10 minNympha

Halabessa, Egyptian chickpea soup served hot in a glass

Halabessa (Egyptian Chickpea Drink)

Halabessa is chickpeas cooked in a spiced tomato broth and served hot in a glass, with a spoon for the chickpeas and a straw for the liquid. It is Egyptian winter street food, and the way it is served is the most interesting thing about it. Nothing else is quite drunk this way. Halabessa occupies a category between a soup and a drink, it is sold from kiosks along the Nile and the Mediterranean corniche, in cafés and clubs, and the glass with both spoon and straw is standard rather than a novelty. It is also called hummus el-sham, which translates roughly as Levantine chickpeas. The setting matters to how it is understood in Egypt. The kiosks are strung with coloured lights, they play classic Egyptian music, and halabessa is what you drink standing by the water on a cold night. The source is right that eating it is as much about the occasion as the food. The broth is what carries it: bouillon, grated tomato, garlic, cumin and pepper, sharpened with lemon at the end and served with extra lemon and chilli on the side. Dried chickpeas soaked overnight are not optional, tinned ones give you no broth, and the broth is half the drink. The source's brand-specific bouillon note has been generalised.

Egypt3 hr 40 minBlessing

Halaweh

Halaweh, halva, halawa, depending on the transliteration, is a dense sesame confection made from tahini and sugar syrup, set into a firm block with a texture somewhere between fudge and compressed sand. It is eaten across an enormous area, from the Balkans through Turkey and the Levant to Egypt and out to India, and the sesame-based version is the one that dominates the eastern Mediterranean and North Africa. Raisins, pistachios and almonds are common inclusions. What is distinctively Egyptian is how it is eaten. Despite being extremely sweet and very rich, Egyptians commonly make halaweh sandwiches, the block sliced or spread into bread and eaten for breakfast or dinner. Mothers make them for children as something filling and energy-dense. That treatment of a confection as a staple food is unusual and says a good deal about how calorie-dense it is. It is sold in supermarkets in small packets and keeps for a long time without refrigeration, which is part of its usefulness. Making it at home is a sugar-syrup exercise, and the temperature of the syrup decides whether it sets crumbly or sticky.

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Kahk

Kahk are round Egyptian shortbread-style cookies, buttery and crumbly, buried under a heavy layer of icing sugar, and made for Eid. Their history is unusually well documented for a biscuit. Kahk is believed to date to Ancient Egypt: carvings showing people making it have been found in temple ruins at Memphis and Thebes, and a recipe was recorded in the Great Pyramid of Khufu at Giza. Few foods anyone still eats have that kind of paper trail. They are made in enormous quantity in the weeks before Eid al-Fitr, and the making is social, families and neighbours gathering to shape trays of them together, which is as much the tradition as the eating. Fillings vary. Plain kahk is common, but so are versions stuffed with agameya, a paste of honey, ghee, flour and nuts; with dates; with pistachio or walnut; or with lokum. The texture is what people judge them on: a proper kahk should collapse in the mouth rather than snap. That comes from ghee and from not overworking the dough. The icing sugar is not a garnish, it is applied generously and is part of the thing.

Egypt22 minBlessing

Egyptian Katayef stuffed mini pancakes filled with cheese and drizzled with syrup on a plate, a beloved Ramadan dessert

Katayef (Mini Pancakes)

Katayef, qatayef, atayef, are small yeasted pancakes cooked on one side only, then folded around a filling, sealed, fried or baked, and soaked in syrup. They are Ramadan food across Egypt and the Levant. The one-sided cooking is the whole technique and it is what makes katayef katayef. The batter is poured onto a hot dry pan and left until the top surface is covered in open bubbles and has set dry to the touch, without ever being flipped. That bubbled, sticky upper surface is what allows the folded pancake to seal shut around its filling without needing anything to hold it. Fillings split two ways: sweet cheese, or crushed nuts with cinnamon. Both are traditional and households tend to make each. Once folded they are either deep-fried to a deep gold or baked, then drizzled with warm sugar syrup scented with orange blossom or rose water. Through Ramadan they are sold in enormous quantities from bakeries, often as bare unfilled pancakes for people to fill at home. Alongside konafa, katayef is one of the two desserts that define the month in Egypt.

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Zalabya, small Egyptian doughnuts dipped in syrup and dusted with cinnamon

Zalabya (Egyptian Syrup Doughnuts)

Zalabya are small round balls of yeasted batter, deep-fried until crisp and dipped briefly in cold sugar syrup. They are Egyptian street food, sold from kiosks all over the country for very little, and they are eaten most of all during Ramadan. The source's description is the best one: think of them as the round part that is missing from a doughnut. They are crunchy outside and light and airy inside, and the syrup is absorbed only into the outer layer, so biting into one gives a burst of sweetness against a plain interior rather than sweetness all the way through. The names travel. Loukoumades in Greece, lokma in Turkey, zalabya or zalabia in Egypt, and loqmet al-qadi, the judge's bite, across the Arabic-speaking world. Versions are eaten all around the Mediterranean and into South Asia, where jalebi is a related but differently shaped relative. The batter is very wet, closer to a thick pouring batter than a dough, and that is what makes them light. It is dropped by the spoonful straight into the oil rather than shaped. The syrup should be cool when the hot balls go in, for the same reason as koeksisters: the temperature difference draws it in. The source's ingredient list has run its headings into the list and one water quantity is malformed.

Egypt1 hr 55 minBlessing

Recettes Egypt

Feteer Meshaltet (Egyptian Layered Pastry)

Egyptian Sobia Drink

Egyptian Koshari

Dukkah (Egyptian Nut and Spice Blend)

Kahk

Halaweh

Ful Medames

Wheat Porridge (Belila)

Ta'ameya (Egyptian Falafel)

Kunafa

Plats emblématiques : Egypt

Recettes Egypt les plus populaires

Egyptian Meshabek

Swabaa Zainab

Roz bi Laban (Rice Pudding)

Kanafeh

Kunafa

Ta'ameya (Egyptian Falafel)

Balah El Sham

Om Ali (Egyptian Bread Pudding)

Wheat Porridge (Belila)

Ful Medames

Ghorayebah

Basbousa (Semolina Cake)

Dukkah (Egyptian Nut and Spice Blend)

Egyptian Koshari

Egyptian Sobia Drink

Feteer Meshaltet (Egyptian Layered Pastry)

Grilled Vegetable and Barley Salad

Halabessa (Egyptian Chickpea Drink)

Halaweh

Kahk

Katayef (Mini Pancakes)

Zalabya (Egyptian Syrup Doughnuts)

Recettes Egypt

Recettes à la une

Feteer Meshaltet (Egyptian Layered Pastry)

Kahk

Halaweh

Ful Medames

Wheat Porridge (Belila)

Ta'ameya (Egyptian Falafel)

Kunafa

Plats emblématiques : Egypt

Recettes Egypt les plus populaires

Egyptian Meshabek

Swabaa Zainab

Roz bi Laban (Rice Pudding)

Kanafeh

Kunafa

Ta'ameya (Egyptian Falafel)

Balah El Sham

Om Ali (Egyptian Bread Pudding)

Wheat Porridge (Belila)

Ful Medames

Ghorayebah

Basbousa (Semolina Cake)

Dukkah (Egyptian Nut and Spice Blend)

Egyptian Koshari

Egyptian Sobia Drink

Feteer Meshaltet (Egyptian Layered Pastry)

Grilled Vegetable and Barley Salad

Halabessa (Egyptian Chickpea Drink)

Halaweh

Kahk

Katayef (Mini Pancakes)

Zalabya (Egyptian Syrup Doughnuts)