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Zlabia
Zlabia
Zlabia is a delicious North African sweet treat that is known for its unique, syrupy texture and intricate, web-like appearance. It is made by deep-frying a special batter made from flour, water, and yeast. Once fried, it is soaked in a fragrant sugar syrup, which gives it a delightful sweetness. Zlabia comes in various shapes and sizes, such as spirals or flower-like designs, and its vibrant colors make it visually appealing.
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Ingredients
- 2 cups all-purpose flour
- 1 teaspoon active dry yeast
- 1 cup warm water
- 1 tablespoon orange blossom water (optional, for flavor)
- Vegetable oil for frying
For the syrup:
- 2 cups granulated sugar
- 1 cup water
- few drops lemon juice
- few strands saffron (optional, for color and flavor)
Instructions
- In a mixing bowl, dissolve the yeast in warm water. Let it sit for about 5 minutes until it becomes frothy.
- In a separate bowl, combine the flour and the yeast mixture. Stir well until you have a smooth batter. Add the orange blossom water if desired, as it adds a lovely fragrance to the zlabia. Let the batter rest for about 1 hour, covered with a clean cloth, in a warm place until it doubles in size.
- In the meantime, prepare the syrup. In a saucepan, combine the sugar, water, lemon juice, and saffron strands (if using). Bring the mixture to a boil over medium heat, then reduce the heat and let it simmer for about 10-15 minutes until it thickens slightly. Remove from heat and set aside to cool.
- Once the batter has risen, heat vegetable oil in a deep frying pan or pot over medium-high heat. Make sure there's enough oil to deep-fry the zlabia.
- Take a zlabia funnel or a piping bag with a wide nozzle and fill it with the batter. Squeeze the batter into the hot oil, moving your hand in a circular motion to create a spiral or flower-like shape. Be careful not to overcrowd the pan.
- Fry the zlabia on both sides until golden brown. Once cooked, remove them from the oil and drain on a paper towel to remove excess oil.
- While the zlabia is still warm, dip it into the prepared sugar syrup. Ensure that it is fully coated with the syrup before transferring it to a serving plate.
- Repeat the frying and dipping process until you have used up all the batter.
- Let the zlabia cool down completely before serving. It's best enjoyed fresh, but it can also be stored in an airtight container for a few days.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 615kcal (31%)Carbohydrates: 148g (49%)Protein: 7g (14%)Fat: 1g (2%)Saturated Fat: 0.1g (1%)Polyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gSodium: 9mgPotassium: 76mg (2%)Fiber: 2g (8%)Sugar: 100g (111%)Vitamin C: 0.003mgCalcium: 14mg (1%)Iron: 3mg (17%)
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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