Libyan Diblah Ingredients:
5 eggs,
1 teaspoons baking soda,
2 1/2 to 3 cups flour,
oil for deep-frying,
2 cups sugar,
1/4 teaspoon lemon juice,
1/4 teaspoon orange-flower water,
1/8 teaspoon vanilla extract
Beat eggs; add the baking soda and 2 1/2 cups flour to prepare
a firm dough. If too sticky, add more flour. Sprinkle flour over
a board for rolling.
Separate dough into 5 pieces. Roll out each piece in paper-thin
strips.
Heat oil in deep frying pan.
Cut the large strips into 2-inch-wide strips about 12 inches long.
Start wrapping the strip around the prong of a wide 2-prong fork
while frying it. Keep rolling it onto itself as it fries.
When you have rolled it onto itself and it is light brown,
it finished frying.
Remove from oil and place in colander to drain.
Dip the dibla into the heated syrup all around,
drain in a colander.
Mix the sugar, lemon juice, orange-flower water and vanilla together
in a pan and just cover the mixture with water. Simmer the mixture
over low heat for about 45 minutes to thicken. Stir and remove the
syrup from the heat. Use immediately or set aside for later use.
Dip the dibla into the heated syrup all around, drain in a colander.
If the syrup becomes too thick, add 1 or 2 tablespoons warm water.
Spread the dibla on a platter. Enjoy!
source mactaken
