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Zlabia (jalebi): photo of the dish
Illustrative photo: Kolthoum — CC BY 4.0, Wikimedia Commons
Snacks & baking

Zlabia (jalebi)

A crispy fried spiral pastry, crunchy on the outside and soaked in sugar syrup scented with orange blossom water or saffron. Very popular in the Maghreb and South Asia, it is enjoyed during festivities or Ramadan.

  • 40 min
  • 4 servings
  • Medium
  • Budget-friendly

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Ingredients

Ingredients

Sirop

Spices & seasoning

Nutrition facts

581 kcal per serving

Protein
8.8 g
Carbohydrates
107.1 g
of which sugars
63.4 g
Fat
12.2 g
Fiber
2.3 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. In a bowl, mix the flour, cornflour, yeast and salt, then add the lukewarm water and yoghurt until you have a smooth, runny batter.
  2. Cover and leave to ferment for 1 hour at room temperature until frothy.
  3. Make the syrup: boil the sugar and water for 5 minutes, then flavour with orange blossom water and saffron, and keep warm.
  4. Pour the batter into a piping bag or a freezer bag with one corner snipped off.
  5. Heat the oil to 170 °C and pipe 8 to 10 cm spirals straight into the oil.
  6. Fry for 1 to 2 minutes per side until golden, drain, then dip them for 30 seconds in the warm syrup before serving.

Variations and tips

Oven version. Pipe the spirals onto an oiled tray and bake at 200 °C for 12 minutes, then dip them in the syrup.

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Original Ecomely recipe.