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6 Serves
92 Mins
13 g
126 g
1 g
In a large mixing bowl, combine the fine semolina, a pinch of salt, and enough water to form a smooth, pliable dough. Knead thoroughly until the dough is elastic.
Ingredients, vitamins, and health benefits
Fine Semolina
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
TunisianVitamin K
0 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
190 µg / 400 µgCalcium
26 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
56 mg / 420 mgPhosphorus
159 mg / 1,250 mgPotassium
220 mg / 4,700 mgSodium
170 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
94 µg / 55 µgFiber
5 g / 28 gSugar
30 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
121 gAlcohol
0 g
Roll the dough into thin ropes and shape them into the traditional intricate knots or spirals characteristic of Mkharqa.
Heat the vegetable oil in a deep-frying pot to approximately 175°C. Carefully drop the shaped dough into the hot oil and fry until golden brown on both sides.
Remove the fried pastries using a slotted spoon and immediately submerge them into a warm honey syrup mixture to soak up the sweetness.
Transfer the honey-soaked Mkharqa to a wire rack to drain any excess syrup before serving.
Salt
Hot Water
Semolina Flour
Orange Blossom Water
Honey Syrup
Vitamin A
8 µg / 900 µgVitamin C
2 mg / 90 mgVitamin E
0 mg / 15 mgVitamin K
0 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
190 µg / 400 µgCalcium
26 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
56 mg / 420 mgPhosphorus
159 mg / 1,250 mgPotassium
220 mg / 4,700 mgSodium
Fiber
5 g / 28 gSugar
30 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
21
g29
g49
g
Greek
Zinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
94 µg / 55 µgAlcohol
0 g