Description
Ramadan would not feel complete without golden, crispy zlabia, zelabia or zalabia soaked in warm honey syrup. This homemade version delivers airy layers, gentle fermentation flavour, and reliable results, even when you are away from home.
Ingredients
Scale
- 2 cups minus 2 tablespoons all-purpose flour (1 cup = 250 ml)
- 2 tablespoons cornstarch
- 1 tablespoon active dry yeast
- 1 tablespoon sugar
- 1 tablespoon plain natural yoghurt
- 1 tablespoon orange blossom water
- 1 pinch salt
- 1½ cups lukewarm water (+/– depending on the flour quality)
- Food colouring to taste (red or orange)
Instructions
- Mix all ingredients and start adding the water in small amounts.
- Once the batter reaches the right consistency, cover it and let it rest for at least 1 hour.
- Preheat a shallow oil bath (about 1 cm deep, no more).
- Pour the batter into a bottle with an opening no larger than 8 mm.
- Hold the bottle vertically over the hot (not burning) pan and pipe spirals from the centre outward, then seal by drawing a line across the diameter of the circle so the spirals hold.
- Fry the zlabia on both sides until nicely coloured and a crust forms on the surface.
- Dip directly into honey and let drain on a plate.
- Store the zlabia in an airtight container in a cool place for 3 days.
- Prep Time: 15 min
- Cook Time: 20 min
Nutrition
- Serving Size: 1 piece
- Calories: 150 kcal