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Jordanian Zalabia
Zalabia are a sweet, crispy fried dough pastry, often shaped into irregular swirls or balls, and then drenched in a fragrant syrup. They are a popular dessert throughout the Middle East and are especially enjoyed during festive occasions like Ramadan and Hanukkah.
ð§ ææ
- 300 g All-purpose flour
- 50 g Fine semolina
- 1 tsp Instant dry yeast
- 2 tbsp Sugar
- 0.25 tsp Salt
- 350 ml Lukewarm water
- as needed for frying Vegetable oil
- 200 g Sugar(for syrup)
- 120 ml Water(for syrup)
- 1 tbsp Lemon juice(for syrup)
- 1 tsp Rose water or Orange blossom water(for syrup)
ðšâð³ äœãæ¹
- 1
Prepare the syrup: In a small saucepan, combine sugar, water, and lemon juice. Stir over medium heat until sugar dissolves. Bring to a slow boil for about 10 minutes, or until it reaches a syrupy consistency. Stir in rose water or orange blossom water and let it cool completely.
- 2
Make the batter: In a large bowl, whisk together all-purpose flour, fine semolina, instant yeast, sugar, and salt. Gradually add lukewarm water, whisking vigorously until the batter is smooth and elastic. Cover the bowl and let it rest in a warm place for about 1 hour, or until it has doubled in size.
- 3
Heat the oil: Pour vegetable oil into a deep saucepan to a depth of about 2-3 inches. Heat the oil over medium-high heat until it reaches 375°F (190°C). You can test the oil by dropping a small amount of batter; it should sizzle immediately.
- 4
Fry the zalabia: Once the batter has rested, whisk it again to deflate it slightly. Transfer the batter to a squeeze bottle or use two spoons. Carefully squeeze or drop spoonfuls of batter into the hot oil, creating irregular swirls or small balls. Fry in batches, turning occasionally, until golden brown and crispy, about 2-3 minutes per side. Do not overcrowd the pan.
- 5
Drain and syrup: Remove the fried zalabia from the oil with a slotted spoon and drain on paper towels. While still warm, dip them into the cooled syrup, ensuring they are well coated. Place on a serving platter and serve immediately.
ð¡ ããã®ã³ã
- âThe batter should be on the wetter side, similar to pancake batter, to achieve the characteristic airy texture.
- âWork in batches to avoid overcrowding the frying pan, which can lower the oil temperature and result in greasy zalabia.
- âEnsure the syrup is completely cooled before dipping the hot zalabia for the best texture contrast.
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- Some recipes include a pinch of turmeric in the batter for a golden hue.
- Dusting with cinnamon or powdered sugar after syrupping is also a popular variation.