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Maha’s Shane Delia wants us all to gather around the table for celebratory feasts of small plates, slow roasts, warm breads, spicy dips and fragrant rice dishes, all imbued with the seductive spices of the Middle East. ‘As long as I have good food, and family and friends to share it with, my life is complete,’ he says.
Add all dry ingredients together.
Whisk warm water into the flour mix.
Allow to stand in warm place until proved, approximately 15 minutes.
Place honey, cinnamon and vanilla in a pot and bring to the boil.
Remove from heat, add rosewater and allow to chill.
Carefully place a piece of Turkish delight in your hand and coat it in the doughnut batter.
Form a ball and carefully drop it into hot oil (approx 170C).
Allow to cook until golden brown.
Drizzle with rosewater honey
Sprinkle with pinenuts and enjoy.
Please note that all Maha bar and grill recipes are to be used as a guideline. Our chefs cook from the heart, weights and measures cannot measure what comes from the soul.
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