Zalabya

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Prepare the syrup by combining the sugar, water, and lemon juice in a small saucepan.

   Ca. 2 min.

2. 2

   Bring the syrup mixture to a boil over medium heat, then reduce the heat and simmer for 5-7 minutes until it slightly thickens.

   Ca. 7 min.

   Kokkens note: The syrup should be thick enough to coat a spoon, but not overly sticky.

3. 3

   Remove the syrup from the heat and stir in the rose water, if using. Let it cool completely while you prepare the dough.

4. 4

   In a large bowl, whisk together the all-purpose flour, active dry yeast, sugar, and salt.

   Ca. 2 min.

5. 5

   Gradually add the warm water to the dry ingredients, mixing constantly with a whisk or wooden spoon until a smooth, thick batter forms.

   Ca. 3 min.

   Kokkens note: The batter should be similar in consistency to pancake batter.

6. 6

   Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm place for at least 1 hour, or until doubled in size.

   Ca. 1 t.

   Kokkens note: A slightly warm oven (turned off) or a sunny spot on the counter works well for rising.

7. 7

   Heat the vegetable oil in a deep pot or Dutch oven over medium-high heat until it reaches 170°C (340°F).

   Ca. 5 min.

   Kokkens note: Use a thermometer to ensure the oil is at the correct temperature for even frying.

8. 8

   Dip two small spoons or a small ice cream scoop in a bowl of oil to prevent sticking.

9. 9

   Using the oiled spoons, scoop small portions of the dough and carefully drop them into the hot oil.

   Ca. 5 min.

   Kokkens note: Do not overcrowd the pot; fry in batches to maintain oil temperature and ensure even cooking.

10. 10

    Fry the zalabya for 3-5 minutes, turning occasionally, until they are golden brown and puffed up.

    Ca. 5 min.

11. 11

    Remove the fried zalabya with a slotted spoon and immediately transfer them to the cooled syrup, ensuring they are fully coated.

    Ca. 1 min.

12. 12

    Repeat with the remaining dough, then remove the syruped zalabya from the bowl and arrange them on a serving platter.

    Ca. 5 min.

13. 13

    Garnish with ground cinnamon, if desired, and serve warm or at room temperature.