Dessert

Zalabya

Name: Zalabya
Prep time: 20 min
Cook time: 15 min
Total time: 1 h 35 min
Yield: 4 servings
Cuisine: egyptian
Ingredients: 250 g all-purpose flour; 7 g active dry yeast; 10 g sugar; 2 g salt; 250 ml warm water; 500 ml vegetable oil; 200 g sugar; 200 ml water; 1 tbsp lemon juice; 0.5 tsp rose water (optional); 0.5 tsp ground cinnamon (optional)

These Egyptian fried dough balls are crispy on the outside, fluffy on the inside, and soaked in a sweet, fragrant syrup. A delightful vegan dessert, they are perfect for sharing or as a special treat.

An original recipe by Forkin

Total time: 1 hr 35 min
Serves: 4
Difficulty: Medium
Per serving: 577 kcal

VeganVegetarian

Allergen information: may contain gluten. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

dough

250 gall-purpose flour
7 gactive dry yeast
10 gsugar
2 gsalt
250 mlwarm water

frying

500 mlvegetable oil

syrup

200 gsugar
200 mlwater
1 tbsplemon juice
0.5 tsprose water(optional)

garnish

0.5 tspground cinnamon(optional)

Equipment

slotted spoon · deep pot · measuring cups · large bowl · kitchen towel · measuring spoons · small saucepan · whisk · thermometer

The method

Step by step

1
Prepare the syrup by combining the sugar, water, and lemon juice in a small saucepan.
About 2 min
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.
About 7 min
Cook’s note: The syrup should be thick enough to coat a spoon, but not overly sticky.
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
In a large bowl, whisk together the all-purpose flour, active dry yeast, sugar, and salt.
About 2 min
5
Gradually add the warm water to the dry ingredients, mixing constantly with a whisk or wooden spoon until a smooth, thick batter forms.
About 3 min
Cook’s note: The batter should be similar in consistency to pancake batter.
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.
About 1 hr
Cook’s note: A slightly warm oven (turned off) or a sunny spot on the counter works well for rising.
7
Heat the vegetable oil in a deep pot or Dutch oven over medium-high heat until it reaches 170°C (340°F).
About 5 min
Cook’s note: Use a thermometer to ensure the oil is at the correct temperature for even frying.
8
Dip two small spoons or a small ice cream scoop in a bowl of oil to prevent sticking.
9
Using the oiled spoons, scoop small portions of the dough and carefully drop them into the hot oil.
About 5 min
Cook’s note: Do not overcrowd the pot; fry in batches to maintain oil temperature and ensure even cooking.
10
Fry the zalabya for 3-5 minutes, turning occasionally, until they are golden brown and puffed up.
About 5 min
11
Remove the fried zalabya with a slotted spoon and immediately transfer them to the cooled syrup, ensuring they are fully coated.
About 1 min
12
Repeat with the remaining dough, then remove the syruped zalabya from the bowl and arrange them on a serving platter.
About 5 min
13
Garnish with ground cinnamon, if desired, and serve warm or at room temperature.

Per serving

Nutrition

63%Score

Calories: 577.2kcal
Protein: 7g
Carbs: 101.2g
Fat: 15.8g
Fibre: 2.3g
Sugar: 52.8g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover zalabya in an airtight container at room temperature.

Reheating

Zalabya are best enjoyed fresh; reheating may alter their texture.