Middle Eastern

Zlabia

Name: Zlabia
Total time: 60 min
Yield: 8 servings
Cuisine: Middle Eastern
Ingredients: 2 cups all-purpose flour; 1/2 cup plain yogurt; 1 tsp active dry yeast; 1 cup warm water; a pinch of saffron. Syrup: 2 cups sugar; 1 cup water; 1/2 tsp ground cardamom; 1 tsp lemon juice

Deep-fried dough drenched in syrup, similar to funnel cake.

60 minutes

Serves 8

Dessert

Contains common allergens

Dairy Wheat

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Instructions

6 steps

1
Prepare the syrup first: Boil the sugar and water for 10 minutes. Stir in the ground cardamom and lemon juice, then chill the syrup in the refrigerator until it is ice cold.

2
In a small bowl, steep the saffron in the warm water for 5 minutes.
3
In a large bowl, mix the flour, yeast, plain yogurt, and the saffron-infused water until you have a smooth, elastic, and slightly runny batter. Cover and let it rest in a warm place for 45 minutes until bubbly.
4
Pour the risen batter into a squeeze bottle or a piping bag with a small 1/4-inch round tip.
5
Heat 2 inches of neutral oil in a deep, wide pan to 350°F (175°C). Carefully pipe the batter directly into the hot oil in intricate, overlapping spiral or pretzel shapes.
6
Fry for 2-3 minutes per side until deeply golden and crispy. Using tongs, remove the hot Zlabia and instantly submerge them in the cold cardamom syrup for 10 seconds. Drain and serve crunchy.

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