To prepare the sugar syrup, put the sugar and water in a saucepan over heat.

When the mixture starts boiling, add lemon juice and leave it over heat until it thickens, then remove the sugar syrup from heat and put it aside to cool.

For the mchabbak, mix the flour with yeast and cornstarch. Knead the mixture with the needed amount of water until you get soft dough with a liquid texture.

Put the dough in a special bag for sweets with a small opening.

Heat the oil in a saucepan then squeeze the sweets bag over the heated oil to get out the dough in a cycle of circles. Keep squeezing the bag until you get the desired size of “mchabak” .

When the “mchabak” piece swells and thickens, remove it from oil. Dip half of it in the coloring dissolved in water then remove it immediately and immerse in the sugar syrup.

Remove the “mchabak” from the sugar syrup and serve hot or cold.