ZALABIA
Zalabia, or rather a type of fried dough similar to that of a doughnut, is a tasty dessert to serve at any holiday party. This recipe has been adapted from "The Book of Jewish Food: An Odyssey From Samarkand to New York" by Claudia Roden.
Provided by Martha Stewart
Categories Holiday Planning & Ideas Passover Passover Recipes
Number Of Ingredients 9
Steps:
- To make the syrup: Combine sugar, water, and lemon juice in a medium saucepan. Place over medium heat, and simmer until thick enough to coat the back of a spoon, about 10 minutes. Add rose or orange-blossom water, and simmer for a few seconds longer. Remove from heat, and let cool. Cover, and refrigerate until ready to use.
- To make the batter: Whisk to combine flour, salt, and yeast in a large bowl. Gradually stir in water, beating vigorously until smooth and elastic, about 10 minutes. Cover with plastic wrap, and let rise in a warm place for at least 1 1/4 hours. Uncover, and beat once more. Cover, and let rise again, about 30 minutes.
- Heat 2 inches of oil in a deep saucepan over medium-high heat until the oil reaches 375 degrees. Dip two tablespoons in a small bowl of oil to coat. Working in batches, spoon about a tablespoon of batter into hot oil. Fry, turning occasionally, until puffed, crisp, and golden. Reduce the heat a little so that the fritters are thoroughly cooked without getting too brown. The light batter produces irregular rather than round fritters.
- Using a slotted spoon, remove fritters, and transfer to a paper towel-lined baking sheet to drain. Dip fritters in the cold syrup for a few seconds to coat and soak up some syrup. These are best served hot, but they may also be served at room temperature.
HANUKKAH FRITTERS IN SYRUP (ZALABIA, OR BIMUELOS)
Provided by Florence Fabricant
Categories dessert
Time 1h10m
Yield 42 - 48 small fritters
Number Of Ingredients 11
Steps:
- Dissolve yeast and sugar in 1/4 cup of warm water. Set aside in warm place until doubled, about 10 minutes.
- Place flour and salt in food processor. Pour in yeast mixture, milk and 1 cup of warm water. Process for just a few seconds. Add egg and process few seconds more. Continue to process, using on-and-off (pulse) mechanism until flour has been completely incorporated and mixture is smooth. It should be gooey mass thicker than pancake batter and about consistency of muffin batter. If it is too thick, add a little water, tablespoon at a time.
- Transfer batter to bowl, cover with damp towel or plastic wrap and set in warm place until doubled, about 45 minutes.
- Heat oil for deep frying to 375 degrees in a deep fryer, saucepan or wok. Using teaspoon that has been dipped into cold water, drop small mounds of batter into hot oil and fry until golden brown on all sides, about 3 minutes. Do not crowd fritters in pan. As they are finished, transfer to absorbant paper to drain.
- Pile finished fritters on platter while still warm. Pour syrup over them and sift confectioners' sugar mixed with cinnamon on top, or serve just dusted with sugar-cinnamon mixture. Serve at once.
Nutrition Facts : @context http, Calories 45, UnsaturatedFat 0 grams, Carbohydrate 8 grams, Fat 1 gram, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 10 milligrams, Sugar 2 grams, TransFat 0 grams
ZALABIA OR LUQMAT EL QADI
A recipe is given in al-Baghdadi's medieval cookery manual for these crisp little golden balls soaked in scented syrup or honey, bearing the same name, luqmat el qadi, which means "judge's mouthfuls." In Egypt they are known as zalabia, in Lebanon they are known as aweimat. The Greeks have a similar sweet called loukoumades. They are street food. Vendors deep-fry them and throw them into a syrup. During festivals they are sometimes colored bright yellow or red for joy and happiness and sold sprinkled with sugar and cinnamon. For parties they are served piled in a pyramid on a platter, held together by a sticky syrup.
Yield serves 6-8
Number Of Ingredients 10
Steps:
- Make the syrup first. Put the sugar, water, and lemon juice in a pan and simmer for 10-15 minutes, until it is thick enough to coat a spoon. Add the rose or orange-blossom water and simmer a few moments longer, then chill.
- For the batter, dissolve the yeast with the sugar in about 1/2 cup of the warm water and let stand 10-15 minutes, until it froths. Put the flour in a large bowl and mix in the salt and the yeast mixture, then stir in the remaining water gradually and beat vigorously for about 10 minutes, until smooth and elastic. Cover with plastic wrap and leave to rise in a warm place for at least 1 hour, then beat the batter once more and let it rise again.
- Make the fritters in batches. Pour little balls of batter by the teaspoon or tablespoon (they can be small or large) into 1 1/2 inches sizzling but not-too-hot oil, and fry until puffed up, crisp, and golden, turning them to brown them all over. You may find it easier if you dip the spoon in oil, so that the batter rolls off easily. Lower the heat a little, so that the fritters have time to get done inside before they are too brown. The batter is light and produces irregular, rather than perfectly round, shapes. If the oil is not hot enough to begin with, the batter tends to flatten out.
- Lift the fritters out with a slotted spoon, drain on paper towels, and dip them in the cold syrup for a few seconds, or let them soak up the syrup for longer. They are at their best hot, but are also good cold.
- In North Africa, they pour the batter through a funnel in the shape of a coil-they call it a rose.
- Instead of sugar syrup, make a honey syrup by heating up honey with about half the volume of water.
- Instead of soaking in syrup, sprinkle with confectioners' sugar and cinnamon.
BIMUELOS OR ZALABIA
These easy fritters are dipped in a simple syrup for sweetness. They are known by different names in various cultures: Bimuelos - Judeo-Spanish; Zalabia - Mid Eastern; Zenguola - Indian. Prep time does not include time for dough to rise (about 2 hours).
Provided by threeovens
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- To make the syrup, combine sugar, water and lemon juice in a small saucepan. Simmer until thick enough to coat the back of a metal spoon, about 15 minutes. Remove from heat and stir in the rose or orange blossom water. Cover and refrigerate.
- Make the dough by dissolving the yeast and sugar in 1/2 cup warm water; let stand 5 to 10 minutes until it begins frothing. Meanwhile, measure the flour into a large bowl and mix in the salt. Add the yeast mixture and stir. Stir in the remaining water gradually while stirring; beat vigorously for about 10 minutes until smooth and elastic. Cover with a damp cloth and let rise in a warm place for at least 1 hour. Beat the batter once more and let it rise again.
- Make the fritters in batches. Drop dough by the teaspoon or tablespoon into 1 1/2 inches of sizzling oil and fry until puffed, crisp and golden, turning them to brown evenly. It may be easier if you dip the spoon in oil so that the batter rolls off the spoon easily. The batter is light and produces irregular, rather than perfectly round shapes. If the oil is not hot enough to begin with, the batter tends to flatten out.
- Lift the fritters out with a slotted spoon, drain on paper towels and dip them in the cold syrup for a few seconds (you may let them soak in the syrup a little longer).
Nutrition Facts : Calories 452.5, Fat 0.4, SaturatedFat 0.1, Sodium 99.9, Carbohydrate 110.5, Fiber 1.1, Sugar 83.7, Protein 3.9
FRITTERS IN SYRUP - {ZALABIA} RECIPE
Provided by á-174942
Number Of Ingredients 13
Steps:
- For the Sugar Syrup: Place the sugar, water and lemon juice in a saucepan and simmer until it is thick enough to coat a spoon, about 15 minutes. Add the rose or orange blossom water and simmer a few seconds longer, then remove from the heat and let come to room temperature. Cover while you make the fritters. For the Batter: Dissolve the yeast and sugar in the half cup of hot water and let stand until it froths, 10 to 15 minutes. Place the flour in a large bowl, mix in the yeast liquid and the salt, then gradually stir in the remaining 2 1/2 cups water and beat vigorously on medium-high speed with an electric mixer until smooth and elastic, about 10 minutes. Cover with a dish towel and leave to rise in a warm place for 1 hour, then beat the batter another 10 minutes, and let it rise again for 30 minutes. Beat the batter again for 10 minutes, then let it rest a final time for 30 minutes. Make the fritters in batches, using 2 skillets at once, if you prefer, to speed up the frying. Fill a deep, nonstick skillet a little more than half full with oil and heat to 375 degrees. Drop little balls of batter by the tablespoon into the oil; you may find it easiest if you dip the spoon in oil first, then fill it with batter using another spoon so that the batter rolls off easily. Wipe the spoon with a damp paper towel after making each ball. Fry the balls, turning them with a slotted spoon to brown them all over, until crisp, golden and puffed, about 7 minutes. Do not crowd the skillet; 6 at a time is a good number. The batter is light and produces irregular, rather than perfectly round, shapes. If the oil is not hot enough to begin with, the batter tends to flatten out. Lift the fritters out with a slotted spoon, drain on paper towels and dip them in the cold syrup for a few seconds (if you prefer, you may leave them longer to soak up syrup). Set them on a wire rack with wax paper underneath to drain. They are at their best hot but are also good cold. Variation: Instead of dipping the fritters in a sugar syrup, pour a honey syrup over them; make it by heating honey with about half its volume of water. You can also sprinkle the fritters instead with powdered sugar and cinnamon. This recipe yields 16 to 18 servings (96 fritters). Each of 18 servings: 141 calories; 66 mg. sodium; 0 cholesterol; 5 grams fat; 0 saturated fat; 22 grams carbohydrates; 2 grams protein; 0.70 gram fiber.
More about "fritters in syrup zalabia recipes"
FRITTERS IN SYRUP (ZALABIA) RECIPE - LOS ANGELES TIMES
From latimes.com
Estimated Reading Time 5 mins
- Place the sugar, water and lemon juice in a saucepan and simmer until it is thick enough to coat a spoon, about 15 minutes. Add the rose or orange blossom water and simmer a few seconds longer, then remove from the heat and let come to room temperature. Cover while you make the fritters.
- Dissolve the yeast and sugar in the half cup of hot water and let stand until it froths, 10 to 15 minutes. Place the flour in a large bowl, mix in the yeast liquid and the salt, then gradually stir in the remaining 2 1/2 cups water and beat vigorously on medium-high speed with an electric mixer until smooth and elastic, about 10 minutes. Cover with a dish towel and leave to rise in a warm place for 1 hour, then beat the batter another 10 minutes, and let it rise again for 30 minutes. Beat the batter again for 10 minutes, then let it rest a final time for 30 minutes.
- Make the fritters in batches, using 2 skillets at once, if you prefer, to speed up the frying: Fill a deep, nonstick skillet a little more than half full with oil and heat to 375 degrees. Drop little balls of batter by the tablespoon into the oil; you may find it easiest if you dip the spoon in oil first, then fill it with batter using another spoon so that the batter rolls off easily. Wipe the spoon with a damp paper towel after making each ball. Fry the balls, turning them with a slotted spoon to brown them all over, until crisp, golden and puffed, about 7 minutes. Do not crowd the skillet; 6 at a time is a good number. The batter is light and produces irregular, rather than perfectly round, shapes. If the oil is not hot enough to begin with, the batter tends to flatten out.
- Lift the fritters out with a slotted spoon, drain on paper towels and dip them in the cold syrup for a few seconds (if you prefer, you may leave them longer to soak up syrup). Set them on a wire rack with wax paper underneath to drain. They are at their best hot but are also good cold.
ZAMBIAN FRITTERS WITH ORANGE SYRUP - DEMAND AFRICA
From demandafrica.com
ZLABIA (MIDDLE EASTERN MINI FUNNEL CAKES) | HILDA'S …
From hildaskitchenblog.com
ZALABYA (3 WAYS) | CLEOBUTTERA
From cleobuttera.com
ZALABIA (LEBANESE SWEET FRITTERS) | HADIAS LEBANESE CUISINE
From hadiaslebanesecuisine.com
ZALABIA (YEMENITE FRIED DOUGH) - JEWISH FOOD EXPERIENCE
From jewishfoodexperience.com
ZALABIA | RECIPES | TALES OF JEWISH SUDAN
From talesofjewishsudan.com
ZALABIA RECIPES ALL YOU NEED IS FOOD - STEVEHACKS.COM
From stevehacks.com
ZLABIA (EASY JALEBI RECIPE) - SOURANDSWEETS.COM
From sourandsweets.com
FRITTERS IN SYRUP (ZALABIA) | RECIPE | ZALABIA RECIPE, FRITTERS, RECIPES
From pinterest.com
ROSEWATER FRITTERS (ZALABIA OR LOKMA) - CALAHOUSE.BLOGSPOT.COM
From calahouse.blogspot.com
RECIPE: ZALABIA STEP BY STEP WITH PICTURES | HANDY.RECIPES
From handy.recipes
ZALABIA - EGYPTIAN FRITTERS
From simplemamaathome.com
FRITTERS IN SYRUP | ZALABIA | RECIPE GOLDMINE RECIPES
From recipegoldmine.com
FRITTERS IN SYRUP (ZALABIA) - LOS ANGELES TIMES
LOUKOUMADES (ZALABYA) RECIPE - FOOD HOUSE
From foodhousehome.com
BIMUELOS OR ZALABIA - PLAIN.RECIPES
From plain.recipes
LITTLE ROUND FRITTERS IN SYRUP (LUQMAT EL QADI OR ZALABIA) RECIPE | EAT ...
From eatyourbooks.com
BIMUELOS OR ZALABIA - BIGOVEN.COM
From bigoven.com
FRITTERS IN SYRUP - {ZALABIA} RECIPE - COOKING INDEX
From cookingindex.com
ZALABIA (LEBANESE SWEET FRITTERS) RECIPE BY HADIA'S LEBANESE CUISINE
From thedailymeal.com
ZALABYA (3 WAYS LEBANESE SWEET FRITTERS) - BLOGYGOLD
From blogygold.com
MIDDLE EASTERN VEGAN DONUTS (ZALABIA) - THE MEDITERRANEAN DISH
From themediterraneandish.com
BIMUELOS OR ZALABIA - FRITTERS IN SYRUP - MADE IN MARROW
From madeinmarrow.com
ZALABIA RECIPE - DELISH
From delish.com
LOUKOUMADES (ZALABYA) RECIPE - AMIRA'S PANTRY
From amiraspantry.com
ZALABIA RECIPES ALL YOU NEED IS FOOD - TUTDEMY.COM
From tutdemy.com
ZALABIA - HONEY FRITTERS, RECIPE PETITCHEF
From en.petitchef.com
ZALABIA (A JORDANIAN DESSERT) – DIMA AL SHARIF
From dimasharif.com
BIMUELOS OR ZALABIA RECIPE - PLAIN.RECIPES
From plain.recipes
HANUKKAH FRITTERS IN SYRUP (ZALABIA, OR BIMUELOS)
From diningandcooking.com
FRITTERS IN SYRUP (ZALABIA) | RECIPE | ZALABIA RECIPE, FRITTERS ...
From pinterest.co.uk
THE HIRSHON IRANIAN FRITTERS OF THE CALIPH IN SYRUP - زولبیا مشاببك ...
From thefooddictator.com
ZALABIA 3-WAYS – FOOD FUSION
From foodfusion.com
JILAPI (JALEBI OR ZALABIA) - AUTHENTIC PASTRY RECIPE | 196 FLAVORS
From 196flavors.com
ZALABIA - EGYPTIAN FRITTERS | EGYPTIAN FOOD, ZALABIA RECIPE, FOOD
From pinterest.com
RECIPE: PERSIAN-STYLE RICE FRITTERS FROM ROXANA JULLAPAT
From thetakeout.com
ZALABIA IN ORANGE BLOSSOM SYRUP – RACHELS KITCHEN
From rachels-kitchen.com
ROSEWATER FRITTERS (ZALABIA OR LOKMA) - TASTE LOVE AND NOURISH
From tasteloveandnourish.com
ZLEBIA RECIPES - RECIPE-LIST.NET
From recipe-list.net
ZALABIA RECIPE
From blogbyvv.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love