Middle Eastern Food

Zalabiya (زلابية) Sweet Bread

Hi WordPress,

Tonight my family made Zalabiya which is basically a fried dough variety somewhere in between  funnel cakes and Elephant ears.  However much similar to the elephant ear variety; Zalabiya is crispy and sweet from the powdered sugar & Cinnamon.  I myself call them sweet bread or Puffs and they taste just that; sweet.



1 Cups warm water
1 Teaspoon yeast
1 1/2 Cups non-sifted white flour Topping
1 eggs
3/4 Teaspoon salt , Powdered sugar, cinnamon
1 teaspoon of oil


Enough oil to cover deep pan
to a depth of 1 inch, approximately
1% Cups vegetable oil


Dissolve the yeast in 1 cup warm water; let sit for 10 minutes.
Place the flour into a medium bowl. Stir the yeasted water, the beaten eggs, salt, and olive oil into the flour all at once.
Cover and let rise in a warm place for 1 hour until in bulk.


Photo Jul 26, 8 06 30 PM

Photo Jul 26, 8 08 32 PM

7 replies »

  1. Jalebi, also known as Zulbia, is a sweet popular in countries of South Asia, West Asia, North Africa, and East Africa. It is made by deep-frying maida flour (Plain flour or All-purpose flour) batter in pretzel or circular shapes, which are then soaked in sugar syrup. They are particularly popular in the Indian subcontinent.

    The sweets are served warm or cold. They have a somewhat chewy texture with a crystallized sugary exterior coating. Citric acid or lime juice is sometimes added to the syrup, as well as rose water. Jalebi is eaten with curd, rabri (North India) along with optional other flavours such as kewra (scented water).

    This dish is not to be confused with similar sweets and variants like imarti and chhena jalebi

  2. Algerian zalabiya



    * 1/2 cup hot water (120 to 130 degrees F)

    * 3 1/2 cups flour, all-purpose

    * 1 packet dry yeast (2 teaspoons)

    * 1 teaspoon sugar

    * 2 1/2 cups warm water

    * 1/2 teaspoon salt

    * Oil (for frying)


    * 5 cups sugar

    * 2 1/2 cups water

    * 2 1/2 tablespoons lemon juice

    * 2 1/2 tablespoons rose water

    * 2 1/2 tablespoons orange blossom water



    Dissolve the yeast and sugar in the half cup of hot water and let stand until it froths, 10 to 15 minutes. Place the flour in a large, warmed mixing bowl, mix in the yeast liquid and the salt, then gradually stir in the remaining 2 1/2 cups water and beat vigorously on medium-high speed with an electric mixer until smooth and elastic, about 10 minutes. The very soft dough will be rather like pancake batter, but not quite as liquid.

    Cover with a clean cloth and leave to rise in a warm place for 1 hour, then beat the batter another 10 minutes, and let it rise again for 30 minutes. Beat the batter again for 10 minutes, then let it rest a final time for 30 minutes. The secret for making good zlabia is to beat the dough at regular intervals and allow to rest again (at least 3 times).

    While dough is resting, make the syrup.


    Place the sugar, water and lemon juice in a saucepan and simmer until it is thick enough to coat a spoon, about 15 minutes. Add the rose or orange blossom water and simmer a 2 more minutes, then remove from the heat and let come to room temperature. Cover while you make the fritters.

    Make the fritters in batches, using 2 skillets at once, if you prefer, to speed up the frying: Fill a deep, nonstick skillet a little more than half full with oil and heat to 375 degrees F. Drop little balls of batter by the tablespoon into the oil; you may find it easiest if you dip the spoon in oil first, then fill it with batter using another spoon so that the batter rolls off easily. Wipe the spoon with a damp paper towel after making each ball. Fry the balls, turning them with a slotted spoon to brown them all over, until crisp, golden and puffed, about 7 minutes. Do not crowd the skillet; 6 at a time is a good number. Or for the typical zlabia shape, press the batter through a pastry tube and shape them. Fry gently, only a few at a time. They will rise to the surface quickly. Turn them over.

    If the oil is not hot enough to begin with, the batter tends to flatten out.

    When they are crisp and golden, remove with a slotted spoon and allow to drain on paper towels. Dip them in the cold syrup for a few seconds while they are still very hot and lift them out again (if you prefer, you may leave them longer to soak up syrup). Set them on a wire rack with wax paper underneath to drain. They are at their best hot but are also good cold. Variation: Instead of dipping the fritters in a sugar syrup, pour a honey syrup over them; make it by heating honey with about half its volume of water. You can also sprinkle the fritters instead with powdered sugar and cinnamon.

    16 to 18 servings (96 fritters)

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