Al Dibla (Fried Rings)

Al Dibla (Fried Rings)

Prep. 15 mins
Cooking 10 mins
Serving 4
Middle Eastern

INGREDIENTS Measurements


4 1/2 cups all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup water
2 tablespoons orange blossom water
1 tablespoon white vinegar
1/2 cup butter, at room temperature
1 tablespoon sugar
1 egg
Vegetable oil, for deep frying



  • In a bowl, mix flour, cinnamon, and salt. Set aside.
  • In a small pitcher or cup, combine water, orange blossom water, and vinegar. Set aside.
  • In bowl of an electric mixer, beat butter with sugar on medium speed using paddle attachment until creamy.
  • Gradually beat in flour mixture on low speed until combined. Add the egg and knead until combined.
  • Gradually add water mixture to the dough, kneading constantly until soft and pliable.
  • Using rolling pin, roll out dough on a lightly floured surface into a very thin sheet. Alternatively, you can use a pasta machine.
  • Using a knife or fluted pastry wheel, cut dough into 3 x 30cm (1¼in x 12in) strips. Make rings by wrapping strips, one at a time, around your fore- and middle finger. Pinch the strip ends to seal.
  • Heat oil to 160˚C (325˚F) in a deep fat fryer. Fry rings, turning to color evenly, for 4 minutes or until golden.
  • While still hot, dip rings in warm honey. Let excess honey drip off. Arrange on a serving plate.

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