Deblas—also called fazuelos or fijuelas—are fried pastry roses dipped in a sweet syrup, popular among Jews from North African countries like Libya, Algeria, and Morocco. Traditionally made for Purim (and other special occasions, like Chanukah when it's traditional to eat fried food), they are a time-consuming labor of love, made easier if you have multiple hands on board.

Ingredients

  • 2 cups flour
  • 2 eggs
  • 2 tbsp neutral oil
  • 2 tbsp water
  • 2 tbsp lemon juice
  • 2 tbsp orange blossom water (optional; replace with water/lemon juice if not using)
  • ¼ tsp kosher salt (⅛ tsp if using regular salt)
  • Oil for frying
  • Sesame seeds and/or crushed pistachios for garnish

Syrup Ingredients

  • 1 cup water
  • 1 cup sugar
  • 1 tsp orange blossom water (optional) OR 1 tbsp lemon juice
  • Zest of 1 orange (optional)

Directions

  1. Place the first 7 ingredients into the bowl of a stand mixer with the dough hook, and mix until a soft but not sticky dough forms. If it’s too dry, add water in tiny increments until it comes together. If it’s too wet or sticky, add small amounts of additional flour. Let the machine knead the dough for five minutes, cover in plastic wrap, and set aside to rest for an hour. (Can also be done by hand.)
  2. Meanwhile, to make the syrup, bring water and sugar to a boil. Reduce to a steady low simmer and cook uncovered for 20-25 minutes, until syrup has reduced to about ⅔ cup. Add orange blossom water (or lemon juice) and orange zest. Set aside to cool.
  3. Heat the oil in a small saucepan, until a piece of dough dropped in immediately bubbles.
  4. Prepare a work area. I like to use a large piece of parchment paper to roll my dough, which helps prevent it from sticking. You’ll also need a rolling pin and a sharp knife.
  5. Divide the dough into 3 pieces, and roll out the first one. Roll it as thin as you can, and then thinner. Dust with flour to prevent it from sticking. Cut into long strips, 10-12” long, and 1-1 ½ inches wide.
  6. Pick up the first strip, and wrap one end around the tines of a fork. Hold the other end of the strip in your other hand. Lower the fork into the oil, and the dough should immediately start to bubble. After about 15 seconds, turn the fork adding another layer to your rose. Continue until all the dough is wrapped around and in the oil. Hold the rose against the side of the saucepan at the end, to help secure the loose end of the dough.
  7. Rose should be very light, just golden on the tips, definitely brown. Remove from the oil and place on a plate lined with paper towels.
  8. Repeat with remaining dough.
  9. Dip each rose into the warm syrup, and top with sesame seeds and/or crushed pistachios.
  10. Serve fresh.

Yields: 12 roses