Fried Dough (Tunisian Debla)

Debla (or oudnin el kadhi) is a Tunisian pastry which consists of a thin strip of dough that is fried before being coated with an orange blossom water scented syrup, and sprinkled with sesame seeds or crushed nuts. Debla, eddebla ("alliance"), oudhnine el kadhi ("ears of the judge") or manicotti is a Tunisian pastry made with simple ingredients, including flour, eggs and water. It is a crispy pastry that is deep fried before being coated with an orange blossom water scented syrup, and sprinkled with sesame seeds or crushed nuts. Traditionally, two or three women would gather for the preparation of these pastries that can be time consuming to prepare in large quantities for the whole family. In some northern Tunisia cities, it is customary to use a half eggshell as a measurement to make the debla recipe. The water added to the dough, as well as the yeast, are measured using this half eggshell. It is certainly not very precise. Along with the "handfuls" of flour and "glasses" of water, the grandmothers of yesteryear were certainly using their years of experience in pastry making instead of following recipes to the letter.

Dough:
4 cups flour
4 eggs, lightly beaten
4 Tbsp. vegetable oil
3 Tbsp. water
4 Tbsp. lemon juice, freshly squeezed
2 pinches sea salt
4 Tbsp. orange blossom water or rose water
vegetable oil, for frying
cornstarch, for the countertop

Syrup:
8 oz pure honey
2 Tbsp. orange blossom water or rose water
1 lemon, freshly squeezed

Decoration:
2 oz sesame seeds or coarsely ground roasted pistachios

Equipment:
Pastry wheel
Rolling pin
Pasta machine (optional)

Mix the flour, water, eggs, oil, lemon juice, orange or rose blossom water, and salt and knead until obtaining a smooth and homogeneous dough.

If the dough is sticky, add a little flour and if, on the contrary, it is hard, add a little water (or orange blossom water or rose water).

Divide the dough into 3 pieces of equal size. Cover each piece with plastic wrap and let them rest for 45 minutes in a cool place (not in the fridge). This stage allows the dough to become less elastic so it will be easier to roll.

Sprinkle the work surface with cornstarch and, using a rolling pin, roll the first dough to about 1/16" (1 mm) thickness.

Using a serrated cutter, cut strips of dough, about 2" wide and 10" long (5x25 cm).

Repeat the operation with the remaining 3 pieces of dough.

Place the strips of dough as you make them, on a dry cloth sprinkled with cornstarch and cover them so that they do not dry.

Take a strip of dough and shake it gently to get rid of the cornstarch.

Heat a large pot with vegetable oil over medium heat.

Using a fork, prick the end of the dough strip while holding the other end with the other hand. Dip the part held by the fork for a few seconds in the oil then roll the dough quickly around the fork.

Carefully remove the fork, and flip with a slotted spoon.

When it is golden brown, take the strip out of the oil and place in a colander.

For the Syrup:
In a non-stick saucepan, combine the honey, lemon juice, orange blossom water or rose water and bring to a boil.

Turn off the heat and soak the oudnin el kadhi (still hot) in the hot syrup.

Sprinkle with sesame seeds or ground pistachios.

Makes 20 deblas.

Cook's Notes: It is possible and even preferable to use a pasta roller (pasta machine) to roll the dough.