Debla is a rose-shaped fried cookie that is dipped in sugar syrup. It is popular in Algeria and Tunisia, as well as the Morocco, where it is called fazuelos. Jews from these communities traditionally prepare the deep-fried pastry for Hanukkah, when it is traditional to eat fried foods. Debla is also served on the special Tunisian Jewish holiday called Festival of sons or Feast of Jethro. Read about it here.
Moroccan/Tunisian rose-shaped fried cookie (debla)
Course: Cakes and cookiesCuisine: Tunisian, Moroccan, Alegerian, Jewish, IsraeliDifficulty: Medium12
servings30
minutes1
hour1
hour30
minutesDebla is a rose-shaped fried cookie that is dipped in sugar syrup. It is popular in Algeria and Tunisia, as well as the Morocco, where it is called fazuelos. Jews from these communities traditionally prepare this deep-fried pastry for Hanukkah, when it is traditional to eat fried foods.
INGREDIENTS
3 large eggs
1 teaspoon vanilla extract
3 cups flour
1/4 teaspoon baking soda
1 teaspoon sugar
1/2 teaspoon kosher salt
2-3 tablespoons water (optional)
Cornstarch for rolling
Safflower, canola or corn oil for frying
- For the syrup
3 cups water
3 cups sugar
3 tablespoons lemon juice
DIRECTIONS
- Put first 6 ingredients in a bowl of a stand mixer with dough hook and knead for a couple of minutes to create a dough. If dough seems too firm you can add a couple of tablespoons water and continue to knead for 8 minutes. Cover with a towel and let sit for an hour.
- For the syrup, put all ingredients in a medium sauce pan, bring to boil over medium-high heat, reduce to medium-low and cook for 5 minutes, then remove from heat.
- Fill a medium sauce pan half-way with oil and heat over medium heat, until hot.
- Divide dough into 3 equal parts. Dust work surface and a rolling pin with cornstarch and roll dough as thin as you can, until almost transparent (if you own a pasta maker, by all means, use it!). If the dough shrinks as you’re trying to roll it, let it sit for another 10 minutes, covered with towel, then try again. Straighten the edges with a knife, then cut dough into 1½ inch ribbons, about 10 inches long.
- Line a baking sheet with double layer of paper towel.
- Make sure the oil is hot before you start by dropping a small piece of dough into it. The oil should bubble around it, but not too vigorously. Use a fork to roll the edge of one ribbon around it, then transfer fork to the oil as you hold the other edge of the ribbon with your other hand. Slowly start rolling the ribbon on the fork, letting each part to fry a little before you roll it (see the video below.) Continue rolling ribbon to the end to create a rose shape. Hold the fork close to the pot’s edge to secure the rose shape. When the rose turns golden it is safe to release the fork. Flip rose in oil until golden on both sides and transfer to the baking sheet. Repeat with the rest of the dough.
- Reheat sugar syrup over medium-high heat. Add deblas, three at a time, and cook in syrup for about 30 seconds on both sides. Transfer to a serving platter and serve at room temperature.
- Deblas are at their best right after making it, but you can keep it in a sealed container at room temperature for a couple of days.
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