Orellette
Debla (Orellette) is a Tunisian fried thin strip of dough dipped in syrup.
Ingridients:
For the dough
4 Cups Flour
4 Eggs
4 TBSP Vegetable Oil
3 TBSP water
4 TBSP Lemon Juice
¼ tsp Salt
Oil for Frying
For the syrup
8 oz. Honey
¼ Cup Lemon
1 tsp Oran Zest
Instructions:
1 Mix the flour, water, eggs, oil, lemon juice, orange or rose blossom water, and salt and knead until obtaining a smooth and homogeneous dough.
2 If the dough is sticky, add a little flour and if, on the contrary, it is hard, add a little water (or orange blossom water or rose water).
3 Divide the dough into 3 pieces of equal size. Cover each piece with plastic wrap and let them rest for 45 minutes in a cool place (not in the fridge). This stage allows the dough to become less elastic so it will be easier to roll.
4 Sprinkle the work surface with cornstarch and, using a rolling pin, roll the first dough to about 1/16 inch thickness.
5 Using a serrated cutter, cut strips of dough, about 2 inches wide and 10 inches long.
6 Repeat the operation with the remaining 3 pieces of dough.
7 Place the strips of dough as you make them, on a dry cloth sprinkled with cornstarch and cover them so that they do not dry.
8 Take a strip of dough and shake it gently to get rid of the cornstarch.
9 Heat a large pot with vegetable oil over medium heat.
10 Using a fork, prick the end of the dough strip while holding the other end with the other hand. Dip the part held by the fork for a few seconds in the oil then roll the dough quickly around the fork.
11 Carefully remove the fork, and flip with a slotted spoon.
12 When it is golden brown, take the strip out of the oil and place in a colander.
Syrup
1 In an non-stick saucepan, combine the honey, lemon juice, orange blossom water (or rose water) and bring to a boil.
2 Turn off the heat and soak the ouedhnine el kadhi (still hot) in the hot syrup.
3 Sprinkle with sesame seeds or ground pistachios. |