Zlabia

Where This Goes Wrong

Ferment the batter a full hour. That sourness is the point.

Test one loop before committing the batch.

Fry them properly dark, or they go soggy in the syrup.

Cooking Zlabia

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1. Whisk the flour, cornflour, yeast, sugar and salt, then whisk in the warm water to a smooth batter the thickness of single cream.

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2. Cover and leave 60 minutes, until bubbly and faintly sour-smelling.

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3. Boil the syrup sugar, water, lemon and saffron for 10 minutes to a light syrup. Stir in the rose water off the heat and leave it warm, not hot.

   Mark done Start 10 min timer

4. Heat the oil to 180°C / 355°F. Pour the batter into a squeeze bottle or a piping bag with a small plain nozzle.

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5. Pipe a spiral into the oil, then loop back over it two or three times to make a lattice about 10 cm across.

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6. Fry 2 minutes a side, turning once with tongs, until crisp and deep gold rather than pale.

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7. Lift straight into the warm syrup for 30 seconds, turning once, then onto a rack. Eat within the hour.

   Mark done Start 30 sec timer

Related guide: Prep, cook and total time.

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Storage and Reheating

Best within the hour. They soften overnight and cannot be revived.

Serving Zlabia

• Mint tea
• Turkish coffee
• Cold milk

Common Questions About Zlabia

Nutrition per Serving

No nutrition figures are given for this recipe: they cannot be worked out reliably from its ingredient list (some ingredient lines cannot be read). Why some recipes have none.