Ingredients
Check off ingredients as you go
- Makes about 20 debla
- 250 g (2 cups) all-purpose flour (plain flour), adjust depending on the size of the eggs
- 2 large eggs
- 1/2 tsp baking powder
- neutral oil, for frying
For the honey syrup
- 4 Tbsp runny honey
- 150 ml (⅔ cup) water (about 3/4 of a plastic cup)
- 5 Tbsp granulated sugar
Synonymous with holidays and happy moments, these debla, also known as manicotti, fazuelos or honey roses, are among the best-known North African Jewish pastries; some people sprinkle them with sesame seeds. Here is my great-grandmother’s recipe, approved by every generation since.
- Put the eggs and baking powder in a large bowl. Add the flour little by little. Mix well. You should get a smooth, even dough that doesn’t stick to your fingers. As soon as you reach that consistency, there’s no need to add more flour.
- On a floured work surface, roll the dough out as thinly as possible (you should almost be able to see through it) into a rectangle. If you have a dough sheeter, the result will no doubt be very good too. Cut strips 3-4 cm (1¼-1½ in) wide and about 15 cm (6 in) long.
If you have a pasta machine, now is obviously the time to get it out! You’ll get a very thin dough almost effortlessly
Fry in hot oil. To check the oil temperature, drop in a small piece of dough. It should brown gently without burning. To shape the debla, take a strip and roll it up on itself, using a spoon to help if needed. When they turn a light golden color (it takes less than a minute), transfer them to paper towels.
In a small saucepan, make the honey syrup with the water, honey and sugar. When the syrup has the right consistency (it must not caramelize; if it does, add a little water), dip the debla one by one in the honey. Set them on a plate, repeat this step a second time, then arrange on a serving platter.
Tips and timing**
The second dip in the honey is really important, because the first coating gets absorbed quickly. The second one keeps the glaze shiny until the next day.
Store-bought debla are often very thick and therefore quite hard, and have nothing to do with this refined homemade version that melts in your mouth.
If you want to add sesame seeds, sprinkle them over the debla after dipping them in the honey.