Fried Yemeni Makhsheesh Pastry
Ingredients
- 4 cups flour
- 1 cup fine-grained sugar
- 1 cup hot melted ghee
- 1/2 cup powdered milk
- 1 teaspoon instant yeast
- 1/4 teaspoon salt
- 1 large egg
- 1 teaspoon cardamom
- 1 teaspoon nigella seeds
- 1/2 cup warm water
For frying
- corn oil
For serving
- powdered sugar
Preparation
In the mixer bowl, put 3 cups of flour, sugar, and ghee. Attach the dough hook. Mix on medium speed for one minute. Let the flour rest for about 15 minutes to absorb the ghee.
Add the powdered milk, instant yeast, salt, egg, cardamom, nigella seeds, and warm water. Mix on medium speed until a cohesive dough forms. Add the remaining flour if the dough is too soft. Mix for 5 minutes until the dough is smooth and elastic.
Place the dough in an oiled bowl. Cover with plastic wrap and put it in a warm place for about one hour or until the dough doubles in size.
On a floured surface, roll out the dough to about 5 mm thick. Use a pizza cutter to cut the dough into medium-sized squares.
In a deep skillet, add oil to a depth of about 2 inches. Heat the oil over medium heat until hot.
Fry the dough squares in batches until golden brown. Use a slotted spoon to remove them from the oil and place on paper towels to drain excess oil.
Place the makhsheesh on a serving plate. Sprinkle with powdered sugar and serve warm.
