Zalabiya Recipes

ZALABYA (3 WAYS)

Steps:

• In the bowl of a stand mixer fitted with the paddle attachment (or large bowl and a wooden spoon) whisk together the flour, cornstarch, sugar, yeast, vanilla powder (or preferred spice) and pinch of salt to combine.
• Add the yogurt and beat on medium speed until well blended and a wet sticky dough comes together. The consistency should be between a very thick cake batter and a loose, sticky dough.
• Cover with plastic wrap and let rest in a warm place for 1 hour (or in the fridge overnight) until doubled in size.
• In a frying pan, pour enough oil to fill 2 inches/ 5 cm high and heat over medium-high until very hot (350F to 375C/ 175C to 190C). Keep your coating of choice nearby.
• If using the piping bag method: Transfer the dough to a piping bag. Using scissors, snip the end off to make an opening that is about 1 1/2 cm wide. Lower the piping bag near the oil. Using one hand, squeeze the top of the piping bag to release about 1 1/2 cm of dough from the tip, then using the other hand, press on the tip with oiled fingers to cut off the dough into the hot oil.
• If using the mini ice cream scoop method: Dip a tablespoon size ice cream scoop in cool oil. Keep a small bowl of oil nearby for continuous dipping; this will make for easy release.
• Fill the scoop with a leveled amount of dough, then use the release mechanism of the scoop to release dough balls into the oil. Dip the scoop into the cooled oil as needed to avoid sticking.
• Fry the dough balls, stirring and flipping continuously and applying pressure over their tops to sink with a slotted spoon, until they are evenly golden in color.
• Use the slotted spoon to take the zalabya out of the oil, allow access oil to drip back in the pan.
• Immediately drop the piping hot zalabya into the cooled syrup bowl. Toss and turn them to coat, then transfer to a large sieve to drain off excess syrup. Arrange on platter and garnish with chopped pistachios if desired. Serve warm or at room temperature; they are best eaten within the first couple of hours of frying.
• You could either use syrup dipped or undipped zalabya here, depending on your tolerance for sweetness. If using undipped zalabya, allow them to first drain for a few minutes over some paper towels. Then arrange whether dipped (if prefer them sweeter) or undipped zalabya on a serving platter.
• In a microwave safe bowl, microwave some Nutella until warm and runny. Pour the Nutella all over them to coat. Serve warm or at room temperature; they are best eaten within the first couple of hours of frying.
• Drain freshly fried zalabya over some paper towels and allow to cool slightly until warm.
• Fill a bowl with powdered sugar and cinnamon to taste (if desired). Roll the zalabya in the powdered sugar to coat. Arrange on a serving platter and serve warm or at room temperature. They are best eaten within the first couple of hours of frying.
• In a medium saucepan, combine together the sugar, water and squeeze of lemon juice. Set on the stovetop over high heat. Try to avoid stirring it as it heats to prevent crystallization from happening, but if the sugar is not dissolving, then help it out with a few stirs. Once it comes to a boil, STOP stirring.
• Bring to a rolling boil, then immediately reduce the heat to medium-low and let it simmer for 10 minutes. Set a timer! The syrup will thicken slightly, and have a consistency similar to pancake syrup. If it simmers for longer it could thicken too much and become candy-like. If desired, flavor with rose and orange blossom water. The Egyptian version never uses it here, but its a must in other neighboring countries, so its your call.
• Remove off the heat and transfer to a large bowl and allow to cool to room temperature before dipping the Zalabya.

ZALABIA

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.

ZALABIYA -- YEMENITE CHANUKA DOUGHNUTS

Steps:

• Mix all the ingredients except for the water together.
• If you have to proof the yeast first (I don't) then proof it in a little warm water with some of the sugar.
• If using an electric mixer with a dough hook, start kneading the dough while slowly adding warm water, a little at a time, until you get a pliable, but slightly sticky dough.
• You don't want the dough to be stiff enough to pick up and throw at someone (don't laugh, it's been done before), but at the same time, you don't want the dough to be so gloopy you have to dish it out with a spoon.
• You want this to have a little substance, but still still to the bowl a bit, and to your hands.
• If you are working by hand, just read the above directions, but forget about the dough hook.
• First use a good, heavy wooden spoon, then start working and kneading with your hands.
• Let the dough rise until doubled.
• If you don't have enough patience for this, a good zap in the microwave for 30 seconds on high every 15 minutes or so should give that dough a good burst of energy.
• When the dough has doubled in bulk, punch it down (feels good, doesn't it), wipe the sticky dough off your hands, and let it rise until doubled again.
• Punch it down again.
• Pour about two inches of oil in a pot that's suitable for deep frying.
• I used a smallish pot and fried the zalabia two at a time.
• Pinch off a ping-pong ball-sized piece of dough.
• Shape it into a ball and then with your fingers, poke a hole and shape the dough into a doughnut.
• Fry in the hot oil, first on one side, then on the other, until golden brown.
• Be careful, they brown quickly.
• Drain on absorbent paper towels, and dredge with powdered sugar.

UBE HALAYA (PURPLE YAM JAM RECIPE)

Steps:

• If you're using fresh ube or purple sweet potatoes, steam them until tender. Then let them cool, and then peel. Once peeled, they can be grated with a box grater.
• Once grated, this can be stored in the freezer in an airtight container for months. I prefer to vacuum pack the cooked ube. This can be done in advance, or you can buy pre-cooked, and grated ube as well.
• If you're using store-bought frozen ube, it's best to let it thaw out before using, but it can be used from frozen as well (see recipe notes).
• Use a heavy bottom, large pot (I use a 5 qt pot). Add the evaporated milk, coconut milk, condensed milk, sugar, and salt into the pot.
• Add the grated ube, and stir to combine.
• Heat over medium-high heat. Stir to dissolve the sugar.
• With a stick blender, blend the mixture to make the ube as smooth as possible.
• Once blended, continue to cook the ube-dairy mix until it comes to a boil. Stir frequently.
• When the mixture comes to a boil, reduce the heat to medium or medium-low. Stir the mixture constantly while cooking, to prevent the jam from sticking to the bottom of the pot and burning. This also helps prevent the jam from sputtering and splattering everywhere.
• The cook time can range from 40 - 60 minutes.
• When the jam starts to thicken, add the vanilla, lemon juice and butter. Keep whisking to combine all the ingredients. If you want to add ube extract to deepen the purple color, you can do so at this stage.
• Remember that the ube halaya will thicken greatly as it cools down. So, only cook until you get a consistency that is a little runnier than you want it to be eventually.
• Carefully spoon the mixture into glass jars while hot. Then close with the lids. Allow the jam to cool down to room temperature. The ube jam will last in the fridge for about 5 days, and about 3 months in the freezer.