Holidays & Special Occasions
Zlabia (Fried Saffron Batter Soaked in Honey Syrup) (ةيبلاز)
Ingredients
- - All-purpose flour — 250g (2 cups)
- - Cornflour — 30g (3 tbsp)
- - Instant yeast — 5g (1 1/2 tsp)
- - Warm water — 300ml (1 1/4 cups)
- - Saffron threads — 1g (a pinch)
- - Sugar — 300g (1 1/2 cups)
- - Water, for syrup — 200ml (3/4 cup plus 1 tbsp)
- - Lemon juice — 10ml (2 tsp)
- - Vegetable oil, for frying — 750ml (3 cups)
Method
- Whisk flour, cornflour, yeast and warm water into a smooth, pourable batter; let ferment in a warm place for 2-3 hours until bubbly.
- Steep the saffron in a tablespoon of warm water and stir into the fermented batter.
- Make the syrup by simmering sugar, water and lemon juice for 10 minutes until slightly thickened; keep warm.
- Heat oil in a deep pan to 175°C (350°F).
- Transfer the batter to a piping bag and pipe overlapping spirals directly into the hot oil.
- Fry for 2-3 minutes per side until golden and crisp.
- Immediately transfer the hot zlabia into the warm syrup, soaking for 1-2 minutes.
- Remove and drain briefly before serving.
Introduction: Golden, crispy coils of fried batter, deeply soaked in fragrant saffron and honey syrup, one of Ramadan’s most anticipated sweets.
Cultural Background: Zlabia is prepared in enormous quantities across Algeria during Ramadan, sold fresh from sweet shops each afternoon in anticipation of iftar, its bright colour and syrupy sweetness a hallmark of the season.
Tips: A well-fermented batter is key to the characteristic light, slightly tangy zlabia. Soak the fried pieces in syrup while both are still warm for the best absorption.
Variations: Add a few drops of orange blossom water to the syrup for extra fragrance. Shape into smaller individual coils for bite-sized pieces.
Vegetarian/Vegan: Naturally vegetarian and vegan as written.
Serving Suggestions: Serve warm as part of an Iftar sweets spread during Ramadan.
Storage: Store in an airtight container at room temperature for up to 2 days; texture is best on the day it’s made.
Reheating: Not necessary — best enjoyed fresh; a brief warm in the oven can help restore some crispness.
Nutrition: 290 kcal | Protein 3g | Carbs 52g | Fat 9g
FAQs:
Q: Why didn’t my batter ferment properly? A: This usually means the environment was too cool — let it ferment somewhere warmer, or extend the fermentation time. Q: Can zlabia be made without saffron? A: Yes, though saffron gives the dish its signature golden colour and distinctive aroma; turmeric can provide colour alone if needed.
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