Libyan Diblah دبلة

A traditional flakey melt in your mouth dessert that is fried and then coated in honey syrup and topped with sesame seeds. Libyan Diblah دبلة is a classic dessert and any time I eat it, it brings me back to my times in Libya. This recipe is really special because it is is my grandmother’s. When I decided that I was going to share this dessert on the blog, I called my grandmother in Libya — I had a long conversation with her and she shared all of her tips and tricks and made sure to let me know that everyone who knows her praises her Diblah دبلة, and rightly so, it is AMAZING.

Flakey Melt in your Mouth Dessert

Diblah دبلة is not hard to make but time consuming. Making the dough is really easy and the only step that requires careful execution is forming the shape while frying. A couple of tips: low heat, don’t rush and have fun while making it.

Low Heat

I cannot stress enough how important it is to have the heat on low. If this will be your first time making it, starting with low heat will ensure that you don’t burn it and that you will have enough time to form the shape. When you get more comfortable forming the shape, you can gradually increase the heat to medium/low. Will it take longer having the heat on low? Yes, of course. But honestly, if you’re making this dessert, time should not be on your mind because if you want this delicious dessert to come out good, you do NOT want to rush the process.

Just keep in mind that frying is the only step that requires time and effort. Making the dough and dressing the Diblah دبلة in honey syrup is the easy part.

Don’t Rush: Forming the Diblah دبلة Shape

Before frying, place the heat on medium to bring the oil to about a a 275 F degree temp and then lower the heat down 5 minutes before you are about to start frying. You will need a fork, spoon and a large pan with a wire rack on top or a pan lined with paper towels to place the fried Diblah دبلة.

Do You Want to Double the Recipe?

If you want to double the recipe, add an extra egg white, 1 cup of all purpose flour, 1/2 teaspoon baking powder and 2 tablespoons unsalted butter. If the dough is a little dry add an additional 1-2 tablespoons of water.

Full recipe is below (yields 13 peices) – Enjoy

Print Recipe

Libyan Diblah

Prep Time

5 minutes

Cook Time

45 minutes

Passive Time

30 minutes

Servings

13

Ingredients

Diblah Dough

• 1 large egg
• 1 cup All Purpose Flour
• 1/2 teaspoon baking powder
• 1 & 1/2 teaspoons vanilla paste ( vanilla extract or powder)
• 2 tablespoons orange blossom water
• 2 tablespoons water
• 1 tablespoon unsalted butter metled
• 2 tablespoons sesame seeds ( topping)
• 2 & 1/2 cups canola oil ( for frying)
• 1/4 cup corn starch ( for coating the dough before rolling through the pasta machine)

Honey Syrup

• 2 cups Sugar
• 1 cup water
• 1 teaspoon lemon juice
• 2 tablespoons honey
• 1 teaspoon orange blossom water

Prep Time 5 minutes Cook Time 45 minutes Passive Time 30 minutes Servings 13 Ingredients Diblah Dough 1 large egg 1 cup All Purpose Flour 1/2 teaspoon baking powder 1 & 1/2 teaspoons vanilla paste ( vanilla extract or powder) 2 tablespoons orange blossom water 2 tablespoons water 1 tablespoon unsalted butter metled 2 tablespoons sesame seeds ( topping) 2 & 1/2 cups canola oil ( for frying) 1/4 cup corn starch ( for coating the dough before rolling through the pasta machine) Honey Syrup 2 cups Sugar 1 cup water 1 teaspoon lemon juice 2 tablespoons honey 1 teaspoon orange blossom water

Instructions

Honey Syrup

1. In a medium pot, add the sugar, water and lemon juice on medium heat. Bring the mixture to slight boil and cook until the syrup gets slightly thick. This may take 15 minutes or more. Once thick, addd the honey and orange blossom water and stir. Set the syrup aside until you are ready to use.

   

Diblah Dough

1. In a large bowl, mix the dry ingredients ( flour and baking powder) together. Then in a separate bowl, whisk the egg, melted butter with vanilla paste. Add the egg vanilla mixture into the dry ingredients. Then add the orange blossom water and water and knead the dough until smooth.

   
2. Wrap the dough in plastic wrap well and set aside to rest for about 30 minutes.

   
3. After 30 minutes, cut the dough in 4. Working with one piece at a time, coat the dough in corn starch and starting on the highest number on your pasta machine and working your way down, begin rolling the dough through the machine until you get it thin enough where you can see your hands through it.

   
4. Using a pizza cutter or knife cut the dough about 1/2 inch or 1 inch in width. Depending on how large you want the Diblah, you can it cut the length in half or keep it as it.

   
5. In a medium frying pan on low heat, fry each dough one at time carefully forming the shape ( see above for video). Place Diblah on a wire rack to cool and repeat each step with the remaining dough.

   
6. Once you're done frying the Diblah, heat the honey syrup on low and place one Diblah at a time and coat it in the syrup ( see above for video). Flip the Diblah and coat the other side. Place the Diblah on wire rack and top with sesame seeds or sprinkles.

   
7. These are best served and enjoyed the same day you made them. Serve with Libyan tea or coffee and enjoy!