Today I'm sharing a favorite recipe from my cookbook; My homemade Zlabia recipe. Zlabia or Zalabia are described in a variety of ways, including fritters, dumplings, and pancakes. However, a more fitting description would be mini funnel cakes with a Middle Eastern flair! Similar to Chebakia (Moroccan cookies), Zlabia are deep-fried and drenched in delicious syrup.
About This Recipe
This recipe is known by various names including Lebanese Sweet Fritters, Yemenite Fried Dough, Zalabya (A Jordanian Dessert), Hanukkah Fritters, and Jalebi (the Indian version of this popular Middle Eastern treat).
Needless to say, this recipe is popular throughout the Middle East and is enjoyed by many cultures. However, this is an updated version of the recipe in my cookbook (Mom's Authentic Assyrian Recipes).
Whenever I have one, I'm instantly transformed back to my childhood. In fact, as a kid in Iraq, I always looked forward to my sister Beni's in-law's visit. They always brought a large tray full of store-bought Baklawa and other sweets, including Zlabia, with them.
Not only did I enjoy this sweet couple's visit, but I also enjoyed the delicious sweets that were always guaranteed with those visits!
How to Make Zalabia
The first thing you want to do is to prepare the syrup. The syrup will need to be cooled while we make the batter.
Prepare Syrup
STEP 1. Mix sugar, water, lemon juice, and rose water in a small saucepan. Stir over medium heat until sugar dissolves.
STEP 2. Bring to a slow boil for approximately ten minutes, or until it starts to have a syrupy consistency. (If it gets too thick, add a little more water and stir until it reaches the right consistency).
STEP 3. Allow the syrup to cool off while you work on the batter.
Prepare Zlabia Batter
STEP 1. Mix yeast, sugar, and water, and allow to rest for 15 minutes.
STEP 2. Whisk in cornstarch, flour, salt, and baking powder. The batter consistency should resemble pancake batter.
STEP 3. Cover and place in a warm location for one hour.
Frying the Zalabia
Heat vegetable oil to 375 degrees F.
STEP 1. Place batter in a squeeze bottle, cut tip if necessary, for a thicker stream.
STEP 2. Squeeze batter out of the bottle, into the hot oil, forming 3" circles resembling funnel cakes.
STEP 3. Make a circular pattern with the batter into the hot oil, while gently squeezing the bottle.
STEP 4. Fry on both sides until golden brown. Drain on paper towels.
STEP 5. While still warm, you (or a helper) can start dipping the Zlabia into the syrup. Allow the excess syrup to drip off, and place on a platter. Continue until the batter is used up.
Recipe FAQs and Expert Tips
The Zalabia dough doesn't have much of a taste to it because it's made with (corn starch, flour, yeast, salt, and baking powder).
However, the irresistible flavor comes from the fried, crispy batter, and the rosewater-flavored syrup that the Zlabia is soaked into.
Think funnel cake, minus the powdered sugar, with a hint of roses.
Zlabia is made with a thin batter that is drizzled into a pan of hot oil and deep-fried until golden brown. The fritters are then immersed into a delicious, rose water-flavored syrup. The result is a sticky, gooey treat that's hard to resist!
Unlike, Jalebi, which have a distinct cardamom flavor and food coloring added, this Middle Eastern version is known for its rosewater flavor.
- Be sure to have a bottle of rosewater on hand before starting on this Zalabia recipe.
- Another helpful item would be a plastic condiment squeeze bottle. You will use the bottle to squeeze out the batter into swirls as you fry them.
- It's helpful to have someone help you when it's time to fry the Zlabia. While one of you fries and drains the Zlabia, the other can dip them in the syrup and plate them.
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📖 Recipe
Zlabia (Middle Eastern Mini Funnel Cakes)
Ingredients
Syrup
- 1 cup sugar
- ½ cup water
- 1 tsp. lemon juice
- 1 tsp. rosewater
Batter
- 1 tsp. yeast
- ¾ cup water
- 1 tsp. sugar
- ½ cup cornstarch
- ½ cup flour
- ¼ tsp. salt
- 1 tsp. baking powder
- 1 cup vegetable oil for frying (or more as needed)
Instructions
Syrup
- Mix sugar, water, lemon juice, and rose water in a saucepan. Stir over medium heat until sugar dissolves.
- Bring to a slow boil for approximately ten minutes, or until it starts to have a syrupy consistency.
- Allow the syrup to cool off while you work on the batter.
Batter
- Mix yeast, sugar, and water. Cover, and allow to rest for 15 minutes.
- Mix in cornstarch, flour, salt, and baking powder.
- Cover and place in a warm location for one hour.
Method
- Heat vegetable oil to 375 degrees F.
- Place batter in a squeeze bottle, cut the tip of the bottle if necessary.
- Squeeze batter out of the bottle, into the hot oil, forming 3″ circles resembling funnel cakes.
- Drain on paper towels. While still warm, dip the Zalabia in the syrup and allow excess to drip off.
- Continue until the batter is used up. Enjoy!
Notes
- Be sure to have a bottle of rosewater on hand before starting on this recipe.
- Another helpful item would be a plastic condiment squeeze bottle. You will use the bottle to squeeze out the batter into swirls as you fry them.
- It's helpful to have someone help you when it's time to fry the Zalabia. While one of you fries and drains the Zalabia, the other can dip them in the syrup, while still warm, and plate them.Â
Hilda Sterner says
Hi Michael, Sorry to hear that. I might have to post a video demonstration so you can see the technique.
Michael Reese says
I made this. It was good. But I had a problem. The moment the batter hit the oil it would break into little pieces and scatter. Swirling just made many strings everywhere. I don’t understand how to make the shake without it breaking.
Hilda Sterner says
Karyn, Yes, Zlabia is definitely sweet, somem might say too sweet. It's definitely not one of those sweets you can eat too many of. One usually does the trick. I have a sweet tooth so I love them. 🙂
KARYN says
I have not tried this recipe yet but I know the tridit I onal Persian recipe when made is so syrup rich that is is almost too sweet and too sticky sweet and rich to really enjoy. They do eat it with tea for sure so it is a tradition for them to have sugar with there tea. So these sweet heavy laden types of cookies are often serv3d after meals with 20 cups of tea and other items like a large bowl of fruit and a plate of dates and a verity of nuts and dried fruits. And sometimes cheeses as well. Thank you for taking this on as fried things. An be challenging. Kudos.
Hilda Sterner says
Hi, the batter should be mixed really well so that it doesn't have any lumps (which might keep it from being squeezed out). It should be pretty thin, like the image in the recipe show.
Jennicer says
Is it normally thick and stretchy? That’s how mine turned out and it was hard to squeeze out
HildaSterner says
Hi Kim
Sorry about that. I'm shocked that no one has ever mentioned that before! It's supposed to be 1 tsp. and it's actually baking powder, not soda. I will update the recipe, thanks for letting me know!
Kim says
How much baking soda? The recipe doesn't say
HildaSterner says
Be careful, they're addicting. Scott ate 1/2 of the Zalabia pictured in the recipe, in one sitting!
Kelly Methey says
These sound very interesting and delicious. I am going to try these!