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Combine all the shabakiyah ingredients to make hard dough, and keep aside for 20 minutes.
Divide the dough into 5 or 6 pieces and start sheeting with a wooden roller.
Cut the dough into squares 8 x 8cm each and cut inside each square 4 parallel lines keeping the end without cut; giving the shape of shabakiyah.
Deep fry in oil until golden in color; remove and dip directly in sugar syrup for 6 to 8 minutes. Serve cold.
For the sugar syrup:
Bring the sugar and water to boil; add lemon juice and boil until golden in color.
Per Portion of 300g
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