Orange Blossom Water

Bseisat or Tweitat is a simple dessert. It is deep fried ‘Ajineh Mwarraqah, dipped in sugar syrup. It is a specialty of Hama.

Let’s make Bseisat:

1. Ingredients for dessert are: ‘Ajineh Mwarraqah, and sugar syrup.

2. Dough is used fresh or frozen, check the post ‘Ajineh Mwarraqah for all the details about it. If it is frozen, allow to thaw in the fridge for few hours then at room temperature. Do not leave it a room temperature for long time, otherwise ghee will melt, the dough should hold its shape. I used two sizes, large Bseisat are made with pieces of dough weighs 50 g, small Bseisat are made with pieces of dough weigh 25 g.

Sugar Syrup

3. Put 690 g (3 cups) sugar in a saucepan.

4,5. Pour 345 g (1 1/2 cups) water over sugar.

6, 7, 8, 9. Dissolve sugar in water over high heat, and bring it to boil.

10, 11. Add less than 1/8 teaspoon lemon salt (citric acid) or lemon juice to sugar syrup, and boil for 5 minutes.

12, 13. Allow to slightly cool, then pour into a deep bowl and set aside.

Making Bseisat

14, 15, 16, 17. Fill a deep frying pan with 1000 g corn oil and set aside. The diameter of frying pan I used is 11 inches (28 cm), the height is 2.7 inch (7 cm).

18. Bring the dough.

19, 20, 21. Take one piece of dough and gently press with your hand. This piece of dough weighs 50 g.

22 to 29. Roll the dough with a rolling pin to a disc about 5 inch (13 cm) diameter with 0.2 inch (1/2 cm) thickness.

30, 31, 32. Take one piece of dough and gently press with your hand. This piece of dough weighs 25 g.

33 to 36. Roll the dough with a rolling pin to a disc about 3 inch (8 cm) diameter with 0.2 inch (1/2 cm) thickness.

37. Repeat with the other pieces of dough.

38, 39. Heat oil until it reaches 340 °F (170 °C). You can test it with cooking thermometer or by throwing a piece of bread in to see if it sizzles.

40 to 45. Fry large dough discs, three or four at a time, in the oil until they are golden brown in color, turning once using two prong fork.

46, 47. Remove from oil using the fork allowing to get rid of any excess oil.

48 to 52. Dip them immediately in sugar syrup and leave for 5 minutes, turning once.

54 to 57. Remove from sugar syrup using a slotted spoon to remove any excess sugar syrup. Put in a plate.

59, 60. Fry small dough discs, six or seven at a time, in the oil until they are golden brown in color, turning once using two prong fork.

61. Remove from oil using the fork allowing to get rid of any excess oil.

62, 63. Dip them immediately in sugar syrup and leave for 5 minutes, turning once.

64. Remove from sugar syrup using a slotted spoon to remove any excess sugar syrup.

66, 67. Put in serving plate and serve immediately or allow to slightly cool or serve.

68. Traditionally Bseisat is served plain without garnish which is preferable.

69. There is also a way to garnish it, with desiccated coconut and ground pistachios.

70, 71, 72, 73. Sprinkle one surface of Bseisat with desiccated coconut and ground pistachio.

Another way to serve Bseisat is to sprinkle with granulated sugar instead of dipping in sugar syrup, but each one has its own taste.

74, 75, 76. Fry dough discs, three or four at a time, in the oil until they are golden brown in color, turning once using two prong fork.

77. Remove from oil using the fork removing any excess oil.

78, 79, 80, 81. Put immediately in a plate.

82, 83, 84, 85. Sprinkle with granulated sugar on both sides.

86, 87, 88, 89. Different ways of serving Bseisat: dipped in sugar syrup, dipped in sugar syrup then garnished with desiccated coconut and ground pistachio, coated with granulated sugar.

Bseisat dipped in sugar syrup without garnish is the main one.

90. Serve Bseisat hot, or warm, or at room temperature.

Bseisat

From: Family Recipe / Servings: 16 pieces
PDF Text Only / Print With Images

1 recipe ‘Ajineh Mwarraqah Sugar Syrup 690 g (3 cups) sugar 345 g (1 1/2 cups) water Less than 1/8 tsp lemon salt “citric acid” or lemon juice Frying 1000 g corn oil To Garnish (Extra Step) Desiccated coconut Ground pistachio To Serve (Another way of serving) Granulated sugar

Ingredients for dessert are: ‘Ajineh Mwarraqah, and sugar syrup. Dough is used fresh or frozen, check the post ‘Ajineh Mwarraqah for all the details about it. If it is frozen, allow to thaw in the fridge for few hours then at room temperature. Do not leave it a room temperature for long time, otherwise ghee will melt, the dough should hold its shape. I used two sizes, large Bseisat are made with pieces of dough weighs 50 g, small Bseisat are made with pieces of dough weigh 25 g. Sugar Syrup Put 690 g (3 cups) sugar in a saucepan. Pour 345 g (1 1/2 cups) water over sugar. Dissolve sugar in water over high heat, and bring it to boil. Add less than 1/8 teaspoon lemon salt (citric acid) or lemon juice to sugar syrup, and boil for 5 minutes. Allow to slightly cool, then pour into a deep bowl and set aside. Making Bseisat Fill a deep frying pan with  1000 g corn oil and set aside. The diameter of frying pan I used is 11 inches (28 cm), the height is 2.7 inch (7 cm). Bring the dough. Take one piece of dough and gently press with your hand. This piece of dough weighs 50 g. Roll the dough with a rolling pin to a disc about 5 inch (13 cm) diameter with 0.2 inch (1/2 cm) thickness. Take one piece of dough and gently press with your hand. This piece of dough weighs 25 g. Roll the dough with a rolling pin to a disc about 3 inch (8 cm) diameter with 0.2 inch (1/2 cm) thickness. Repeat with the other pieces of dough. Heat oil until it reaches 340 °F (170 °C). You can test it with cooking thermometer or by throwing a piece of bread in to see if it sizzles. Fry large dough discs, three or four at a time, in the oil until they are golden brown in color, turning once using two prong fork. Remove from oil using the fork allowing to get rid of any excess oil. Dip them immediately in sugar syrup and leave for 5 minutes, turning once. Remove from sugar syrup using a slotted spoon to remove any excess sugar syrup. Put in a plate. Fry small dough discs, six or seven at a time, in the oil until they are golden brown in color, turning once using two prong fork. Remove from oil using the fork allowing to get rid of any excess oil. Dip them immediately in sugar syrup and leave for 5 minutes, turning once. Remove from sugar syrup using a slotted spoon to remove any excess sugar syrup. Put in serving plate and serve immediately or allow to slightly cool or serve. Traditionally Bseisat is served plain without garnish which is preferable. There is also a way to garnish it, with desiccated coconut and ground pistachios. Sprinkle one surface of Bseisat with desiccated coconut and ground pistachio. Another way to serve Bseisat is to sprinkle with granulated sugar instead of dipping in sugar syrup, but each one has its own taste. Fry dough discs, three or four at a time, in the oil until they are golden brown in color, turning once using two prong fork. Remove from oil using the fork allowing to get rid of any excess oil. Put immediately in a plate. Sprinkle with granulated sugar on both sides. Different ways of serving Bseisat: dipped in sugar syrup, dipped in sugar syrup then garnished with desiccated coconut and ground pistachio, coated with granulated sugar. Bseisat dipped in sugar syrup without garnish is the main one. Serve Bseisat hot, or warm, or at room temperature.

Notes and Tips

Check the post ‘Ajineh Mwarraqah for all the details about the dough.

I made two sizes of dough 50 g and 25 g to show you large Bseisat and small Bseisat.

The traditional way of serving Bseisat is dipped in sugar syrup, plain without garnish. The garnish is an idea. I suggest to make both of them and taste it plain and garnished.

Bseisat covered with granulated sugar is another idea which is also delicious.

Check my videos:
Making ‘Ajineh Mwarraqah
Making Bseisat

This entry was posted on Saturday, December 5th, 2009 at 8:31 PM and is filed under Syrian Baking and Desserts. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.