Crispy Golden Palestinian Dough Balls in Sweet Syrup

In a large mixing bowl, combine the flour, sugar, instant yeast, and salt. Mix well to ensure even distribution of ingredients.

Gradually add the warm water to the dry mixture, stirring until a soft dough forms. Knead the dough on a floured surface for about 5-7 minutes until it is smooth and elastic.

Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 30 minutes or until it doubles in size.

While the dough is rising, prepare the sugar syrup. In a saucepan, combine the sugar and water over medium heat. Stir until the sugar dissolves.

Once the mixture starts to boil, reduce the heat and add lemon juice. Let it simmer for about 10 minutes until slightly thickened. Remove from heat and stir in the rose water if using. Set aside to cool.

After the dough has risen, punch it down and divide it into small balls, about the size of a golf ball.

In a deep frying pan, heat vegetable oil over medium-high heat. Carefully drop the dough balls into the hot oil, frying them in batches to avoid overcrowding.

Fry the dough balls for about 3-4 minutes on each side or until they are golden brown and crispy. Use a slotted spoon to remove them and drain on paper towels.

Once all the dough balls are fried, transfer them to a large bowl and pour the cooled sugar syrup over them. Let them soak for a few minutes before serving.