In the vibrant cuisine of Eastern Mediterranean desserts, Lebanese joyous donuts hold a special place close to the heart. A cherished childhood treat, this delightful dessert was always ready in my home during summer, offering warm, sticky, perfumed sweetness that delighted friends and family.

Ingredients:

• 2 cups of all-purpose flour
• 1 medium-sized potato, boiled and skin removed
• 2 tbsp cornstarch
• 3 cups lukewarm water
• 1 tsp active dry yeast
• ¼ tsp salt
• 4 cups vegetable oil for frying
• Ground pistachio for decoration

Syrup:

• 3 cups sugar
• 1 ½ cups water
• 2 tbsp fresh lemon juice
• 3 tbsp orange blossom
• 2 tbsp rose water

Instructions:

1. Prepare the simple syrup and set it aside.
2. Boil the potato until soft.
3. In a large bowl, mash the potato, add flour, cornstarch, salt, dry yeast, and lukewarm water. Mix until smooth and creamy. Cover with plastic wrap and let it sit for 1 ½ hours.
4. In a deep, heavy-bottomed pan, heat the oil.
5. Shape small dough balls in your hand and drop them into the pan.
6. Leave space between each ball, and when pale brown, remove them.
7. After frying all to a pale brown color, return them for double frying until golden brown. Place them in a serving bowl, generously drizzle with syrup, and add ground pistachio for decoration.