Zalabia with Orange Blossom Syrup
Zalabia, also known as awameh, are delightful, crispy fried dough balls, similar to doughnuts, that are soaked in a fragrant orange blossom and honey syrup. A popular sweet treat, especially during Hanukkah.
🧂 Ingredients
- 2.25 cups All-purpose flour(plus 2 tablespoons)
- 1 packet Active dry yeast((2 ¼ teaspoons))
- 1.5 cups Warm water
- 1 tablespoon Sugar
- 2 tablespoons Canola oil(plus more for frying)
- 0.25 teaspoon Kosher salt
- 0.5 cup Honey(for syrup)
- 2 tablespoons Orange blossom water(for syrup)
- 1 teaspoon Lemon zest(for syrup)
- 2 tablespoons Fresh lemon juice(for syrup)
👨🍳 Instructions
- 1
Make the dough: In a small bowl, combine yeast and warm water. Let sit for 5 minutes until foamy. In a large bowl, whisk together flour and sugar. Add the yeast mixture, oil, and salt. Whisk until combined; the dough will be wet. Cover with plastic wrap and let rise in a warm place for about 1 hour, or until doubled in size and bubbly.
- 2
Prepare the syrup: While the dough rises, combine honey, orange blossom water, lemon zest, and lemon juice in a medium bowl. Stir to blend and set aside.
- 3
Heat the oil: Pour about 3-4 inches of canola oil into a tall, heavy-bottomed pot or Dutch oven. Heat over high heat until it reaches 365°F (185°C). A drop of batter should sizzle and brown quickly.
- 4
Fry the zalabia: Have the syrup bowl and a plate for finished zalabia near the stove. Using two tablespoons, scoop a heaping spoonful of dough with one and use the other to scrape it into the hot oil. Fry in batches, turning occasionally, for about 2 minutes per side, until puffed, crisp, and golden brown. Be careful not to overcrowd the pan.
- 5
Coat in syrup: Remove the fried zalabia with a slotted spoon, letting excess oil drip back into the pot. Immediately transfer to the bowl of syrup and toss to coat. Stack on a serving plate and repeat with remaining dough.
💡 Pro Tips
- ✓The oil temperature is crucial; too low and they'll be greasy, too high and they'll burn before cooking through.
- ✓Using two spoons to drop the batter helps create the characteristic irregular shape.
- ✓For a different flavor, you can omit the orange blossom water and use a simple sugar syrup.
🔄 Variations
- Some recipes suggest piping the batter through a funnel for a more coiled shape.
- Dust with powdered sugar instead of syrup for a simpler treat.