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.
