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MANICOTTI OR DEBLA OU MIEL


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 MANICOTTI OR DEBLA OU MIEL
Course desserts
Cuisine Tunisian
Prep Time 30 minutes
Cook Time 60 minutes
Servings
servings
Ingredients
Course desserts
Cuisine Tunisian
Prep Time 30 minutes
Cook Time 60 minutes
Servings
servings
Ingredients
Instructions
  1. SYRUP: Juice lemon and orange. Chunk juiced orange and put in a 3 quart pot, covered by water, plus half an inch more. Bring to a boil and simmer for 15 minutes, covered. When finished, add sugar and dissolve. when dissolved, add the juice of the lemon and orange. bring to a boil then lower heat and simmer for 40 minutes with candy thermometer until soft ball stage. At that point, remove from heat and cool. Store in a sealed container in a cool place until needed.
  2. DEBLA: Mix flour, salt, and sugar together. Add 2 whole eggs. Mix together and knead for 10 minutes or until dough is elastic. roll dough to less than 1/8″ thick (you may use a pasta roller to roll the dough.) Cut the dough in strips of 2-2.5″ wide and about 12 inches long. at this point, begin heating your oil to 350 degrees. Prepare a bowl with your lightly beaten egg white.
  3. TO SHAPE DEBLA: Lightly wrap dough strip around the width of your first three fingers (pointer, middle and ring). the finished roll should resemble a loosely formed rose. Seal end with a little of the prepared beaten egg white. Slip fork through center of the debla to hold it. place gently into your preheated oil. place pastry horizontally, seam side down, and then use fork to turn vertically. Stir fork within the debla in very small concentric circles until dough begins to puff. Remove when barely golden. Place on cookie sheet with paper towel. Repeat with rest of dough strips.
  4. Two hours before service: Gently heat honey. When liquid, gently place the debla in the syrup for 15 seconds. Remove directly to serving platter. continue until all are coated in syrup.
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