Zlabia
Batter piped in loops into hot oil and dropped straight into syrup. Ramadan announces itself with these.
Serves 10 · 60 min
Per portion (112 g)
| Calories | 424 kcal |
|---|---|
| Protein | 4.2 g |
| Carbohydrates | 80.1 g |
| Fat | 9 g |
| Saturated fat | 1.4 g |
| Sugars | 50.9 g |
| Fibre | 1.3 g |
| Sodium | 164.1 mg |
Counted from the recipe. Real portions vary with the cook.
Ingredients
- 400 g flour
- 150 g yogurt
- 1 sachet baking powder
- 500 g, for syrup sugar
- 1 mgharfa kbira rose water
- a pinch saffron (optional)
- for frying oil
Method
- Whisk a loose batter and let it ferment for a couple of hours.
- Boil the sugar with water, saffron and rose water into a syrup and keep it warm.
- Pipe the batter into hot oil in overlapping loops.
- Fry until deep gold, then drop straight into the syrup for a minute.
- Lift out and drain — they should stay crisp under the glaze.