Zalabya
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
Allergen information: may contain gluten. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
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
- 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
Store leftover zalabya in an airtight container at room temperature.
Zalabya are best enjoyed fresh; reheating may alter their texture.
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