📝 About This Recipe
Zalabiya, also known as Luqaimat or Mushabbak, is a beloved Middle Eastern dessert consisting of airy, fermented dough balls fried to a perfect golden crunch and submerged in a fragrant sugar syrup. These bite-sized gems offer a delightful contrast between the crisp, caramelized exterior and the soft, pillowy center infused with hints of cardamom and saffron. Traditionally served during festive gatherings and Ramadan, they are the ultimate symbol of hospitality and sweet indulgence.
🥗 Ingredients
The Dough
- 2 cups All-purpose flour (sifted)
- 2 tablespoons Cornstarch (for extra crunch)
- 1 tablespoon Instant yeast
- 1 tablespoon Granulated sugar (to activate yeast)
- 1 1/2 cups Warm water (approximately 110°F)
- 1/4 cup Plain Greek yogurt (at room temperature for tang and texture)
- 1/4 teaspoon Salt
- 1/2 teaspoon Ground cardamom (optional but highly recommended)
Aromatic Sugar Syrup (Attar)
- 2 cups Granulated sugar
- 1 cup Water
- 1 teaspoon Lemon juice (prevents crystallization)
- 1 tablespoon Rose water
- 1 pinch Saffron strands (crushed)
For Frying and Garnish
- 3-4 cups Vegetable oil (for deep frying)
- 1 tablespoon Toasted sesame seeds (for garnish)
- 2 tablespoons Pistachios (finely crushed)
👨🍳 Instructions
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1
Prepare the syrup first: In a small saucepan, combine 2 cups sugar, 1 cup water, and lemon juice. Bring to a boil over medium-high heat.
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2
Once boiling, reduce heat to low and simmer for 8-10 minutes until the syrup thickens slightly. Stir in the rose water and saffron, then remove from heat. The syrup must be completely cool or at room temperature when the hot Zalabiya are added.
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3
In a large mixing bowl, whisk together the flour, cornstarch, yeast, 1 tablespoon sugar, salt, and ground cardamom.
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4
Add the Greek yogurt and gradually pour in the warm water. Whisk vigorously by hand or with an electric mixer until a smooth, elastic batter forms. The consistency should be thicker than pancake batter but thinner than bread dough.
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5
Cover the bowl with a damp cloth or plastic wrap and place in a warm, draft-free area for 45 minutes to 1 hour, or until the batter has doubled in size and is full of air bubbles.
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6
Once risen, deflate the batter gently by stirring it with a spoon. This ensures a uniform texture during frying.
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7
Heat 2-3 inches of vegetable oil in a deep frying pan or Dutch oven to 350°F (175°C).
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8
To form the Zalabiya, use the 'squeeze' method: grab a handful of batter in your palm and squeeze it through the gap between your thumb and index finger to create a small ball. Alternatively, use two small spoons dipped in oil to scoop and drop balls into the oil.
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9
Fry the balls in small batches to avoid overcrowding. Use a slotted spoon to constantly move and rotate them in the oil; this ensures they brown evenly on all sides and stay spherical.
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10
Fry for 3-4 minutes until they are a deep golden brown and feel light and crisp to the touch.
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11
Remove the Zalabiya with a slotted spoon, letting excess oil drain for just 5 seconds, then drop them immediately into the cool syrup.
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12
Let them soak in the syrup for about 1 minute, tossing them to ensure they are fully coated, then transfer to a serving platter.
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13
Sprinkle immediately with toasted sesame seeds and crushed pistachios while the syrup is still tacky.
💡 Chef's Tips
Always ensure your syrup is cool before adding the hot Zalabiya; if both are hot, the fritters will become soggy rather than crisp. Adding cornstarch to the flour is the secret to a long-lasting crunch that doesn't deflate. If the batter is too runny, add a tablespoon of flour; if too stiff, add a teaspoon of warm water until it reaches a stretchy, sticky consistency. Use a thermometer to keep your oil at a steady 350°F; oil that is too cold will result in greasy Zalabiya, while too hot will burn the outside before the inside is cooked. For perfectly round shapes, dip your scooping spoon in a small bowl of oil between every single ball to prevent sticking.
🍽️ Serving Suggestions
Serve warm alongside a cup of bitter Arabic coffee (Gahwa) to balance the sweetness. Pair with a side of thick clotted cream (Ashta) for a truly decadent dipping experience. Enjoy as a midnight snack during Ramadan with a glass of refreshing mint tea. Add a drizzle of extra honey or a dusting of cinnamon for those who prefer an even more intense spice profile.