Libyan cuisine is a mesh of Mediterranean and North African flavors. There were countless directions we could have gone when choosing a recipe but this time instead of making a whole meal I landed on dessert. Why? because I found a blogger who got the recipe from her Grandmother in Libya- if that is not the best reason to try a recipe I don’t know what is!
We made Libyan Diblah, which is a flaky fried spiral of dough drenched in honey and orange and sprinkled with sesame seeds. Yum!
The recipe I followed comes from FigandOlivePlatter.com
It is easy to follow and there are videos breaking down the technique needed to fry these beauties. This is now a dessert I will gladly make again not to mention it gave me another use for my pasta roller.
You start by making the dough and allowing it to rest. There is no yeast so the dough does not need to rise but the flour needs a chance to absorb the liquid and become fully hydrated.
Next comes the shaping- this part was very messy so I didn’t take a lot of pictures. But the premise is simple enough- divide the dough into 4 and roll till you can see through the dough. Cut the strip down to 1/2 an inch wide and get ready to fry 🙂
The frying took the most time and the key is low heat! You can see some of mine are a tad dark…. I got impatient and turned up the heat…
Finally coat them in the honey orange syrup and sprinkle them with sesame seeds.
These are delicious and I really encourage you to try making them, trust me it is worth the mess!