Zlabia (Fried Saffron Batter Soaked in Honey Syrup) (ةيبلاز)
The Quirky Foodster Team
Ingredients
- All-purpose flour — 250 g (2 cups)
- Cornflour — 30 g (3 tbsp)
- Instant yeast — 5 g (1 1/2 tsp)
- Warm water — 300 ml (1 1/4 cups)
- Saffron threads — 1 g (a pinch)
- Sugar — 300 g (1 1/2 cups)
- Water, for syrup — 200 ml (3/4 cup plus 1 tbsp)
- Lemon juice — 10 ml (2 tsp)
- Vegetable oil, for frying — 750 ml (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.
- All-purpose flour — 250 g (2 cups)
- Cornflour — 30 g (3 tbsp)
- Instant yeast — 5 g (1 1/2 tsp)
- Warm water — 300 ml (1 1/4 cups)
- Saffron threads — 1 g (a pinch)
- Sugar — 300 g (1 1/2 cups)
- Water, for syrup — 200 ml (3/4 cup plus 1 tbsp)
- Lemon juice — 10 ml (2 tsp)
- Vegetable oil, for frying — 750 ml (3 cups)
Please log in to leave a comment.