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Delicious Egyptian treat! Simple to prepare and very tasty. Balls with a crunching blow, amazing thin crust, juicy flesh and aromatic syrup with an Oriental touch.
Ingredients for Zalabia
- Yeast - 1 tbsp
- Sugar - 1 Cup.
- Water - 2,25 stack.
- Flour - 1.75 stack.
- Salt - 0,25 tsp.
- Vegetable oil
- Lemon juice
- Vanilla - 1 g
Step by step instruction of cooking Zalabia
I use a glass 250 ml.
Prepare flavored light sugar syrup: 0.75 Cup water and 1 Cup sugar put on low heat, add 3 cardamom pods. After boiling, add 4-5 drops of lemon juice and 1 g vanillin. Cook for 5 minutes, take out the cardamom. Cooled. The syrup we need some of the coldest.
Prepare the dough. In a quarter Cup of warm water dissolve 0,5 tbsp of sugar and 1 tbsp yeast (dry active). Sift 1.75 cups of flour, add 0.25 of a teaspoon of salt, add the yeast mixture (which is already covered with shower cap) and 1.25 cups of warm water.
Thoroughly mix the dough. It turns slightly watery, but viscous. It is necessary that it be of such density that makes it easy to take from the total mass of a spoonful of the dough (but not too thick). If necessary, add flour. Tighten the film and leave for an hour in a warm place.
Heats in a pan over medium heat oil for deep-frying. The more oil, the "rounder" get our balls. Using 2 teaspoons, put small "balls" of dough into hot oil. They will immediately start to inflate. Fry until Golden brown with 2 sides.
The balls spread on tissue paper for 2-3 minutes, then hot drop them immediately in cold sugar syrup for 1-2 minutes. The balls must be completely covered with syrup.
The balls turn out half-empty: one half is syrup-soaked pastry, and the second half is a void filled by the syrup, all the gustatory pleasure framed in tempting crispy crust.