Zalabya

Method

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1. Boil the syrup sugar, water and lemon for 8 minutes, stir in the rose water off the heat, and chill.

   Mark done Start 8 min timer

2. Whisk the flour, cornflour, yeast, sugar and salt, then whisk in the warm water to a smooth, loose batter about the thickness of double cream.

   Mark done

3. Cover and leave in a warm place 60 minutes, until the surface is domed and covered in bubbles.

   Mark done

4. Beat the batter down briefly with a spoon.

   Mark done

5. Heat the oil to 170°C / 340°F. Using two wet spoons, drop rough walnut-sized spoonfuls into the oil, six at a time.

   Mark done

6. Fry 6 to 7 minutes, turning, until deep gold all over and hollow-sounding when tapped against the spoon.

   Mark done Start 6 min timer

7. Lift straight into the cold syrup for 40 seconds, then onto a rack. Scatter with sesame seeds and eat hot.

   Mark done Start 40 sec timer

Chef’s Tips

• A loose batter, not a dough. Stiff means dense.
• Two wet spoons, and accept irregular shapes.
• Moderate oil — they need six minutes and would burn hotter.

Pairing Suggestions

• Karkade
• Turkish coffee
• Mint tea

Storage & Reheating

Eat the day they are made. They go soft overnight and do not revive well.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.