{"id":41473,"date":"2025-03-07T17:22:49","date_gmt":"2025-03-07T16:22:49","guid":{"rendered":"https:\/\/gateauetcuisinerachida.com\/?p=41473"},"modified":"2025-03-07T17:22:49","modified_gmt":"2025-03-07T16:22:49","slug":"zlabia-recipe","status":"publish","type":"post","link":"https:\/\/gateauetcuisinerachida.com\/en\/zlabia-recipe\/","title":{"rendered":"Zlabia recipe, Ramadan’s crispy honey dessert"},"content":{"rendered":"

\"Homemade<\/p>\n

Easy traditional zlabia<\/strong><\/span><\/div>\n

The zlabia<\/strong> is a traditional spiral-shaped pastry, both very crispy on the outside and melting and full of honey on the inside. Its color varies between golden, yellow, and orange. It’s an emblematic specialty of Algeria, as famous as kalb el louz<\/strong><\/a>. It can also be found in Tunisia and, to a lesser extent, in Morocco, where it competes with chebakia<\/strong>.<\/a><\/p>\n

Very popular during the month of Ramadan, it is a must-have on the iftar table<\/strong>. Its preparation is relatively simple, but it requires some dexterity to create beautiful spirals in the oil. The traditional zlabia<\/strong> is made from a fermented liquid dough, often colored with a hint of orange food coloring.<\/p>\n

It is shaped using a funnel or a sauce bottle, directly poured in a spiral into \u201chot oil, then fried until\u201d it achieves a beautiful golden color. Finally, it is generously soaked in honey flavored with orange blossom water, which gives it its sweet taste and melting texture.<\/p>\n

There is a very similar recipe in India called jalebi. <\/strong><\/p>\n

\"Algerian<\/p>\n

Secrets and tips for the authentic zlabia recipe<\/strong><\/h2>\n

The traditional zlabia recipe contains very few basic ingredients: flour, water, baker’s yeast for fermentation, and a hint of orange, yellow food coloring or a bit of turmeric for a more natural version. It differs from the Boufarik zlabia which contains fine semolina. The dough must rise for a minimum of 24 hours. Artisans specialized in preparing zlabia let the dough ferment between three days and a week, deflating it several times.<\/p>\n

Having tested dough fermented for three days as well as for 24 hours, with or without deflating, I noticed no significant difference in terms of texture or taste.<\/p>\n

The texture of the dough should be thick enough, similar to pancake batter, but fluid enough to pour in a ribbon from the spatula. After rising, it becomes more liquid, allowing it to be easily poured using a bottle with a hole of about 3 mm to form pretty spirals. Alternatively, a well-cleaned ketchup or dishwashing liquid bottle can be used.<\/p>\n

If the zlabias are too thin, it means the dough is too liquid. Add a little flour, mix well, then form the spirals.<\/p>\n

If the zlabias are too thick, the dough is too dense. Add a little water to slightly liquefy it and continue cooking. <\/p>\n

\"Easy<\/p>\n

Ingredients:<\/strong><\/h2>\n

For about a dozen zlabias depending on their size.<\/span><\/p>\n

NB:<\/strong> Find the printable recipe card at the end of the content.<\/span><\/p>\n

    \n
  • 300 g (10.5 oz) flour<\/li>\n
  • 300 g (10.5 oz) lukewarm water<\/li>\n
  • 1\/2 teaspoon salt<\/li>\n
  • 4 g (0.14 oz) instant dry baker’s yeast (or 10 g \/ 0.35 oz fresh yeast)<\/li>\n
  • The tip of a knife of orange food coloring (optional, for color) <\/li>\n<\/ul>\n

    For cooking and coating: <\/strong><\/p>\n

      \n
    • Sunflower or peanut vegetable oil<\/li>\n
    • 1 kg (2.2 lb) honey for soaking (you’ll have some left over). Add a tablespoon of orange blossom water to it.<\/li>\n<\/ul>\n

      \"Ingredients<\/p>\n

      Preparation steps : <\/strong><\/h2>\n

      In a mixing bowl, mix the lukewarm water with the baker’s yeast and stir to dissolve.<\/p>\n

      Add the sifted flour with the salt, then mix vigorously with a whisk, stirring in a circular motion from the center outwards to avoid lumps. The batter should become smooth and flow in a ribbon from the spatula or whisk.<\/p>\n

      Add a little orange food coloring and mix well. The resulting color should be like the one in the photo.<\/p>\n

      Cover with plastic wrap and let rise for 24 hours at room temperature.<\/p>\n

      \"Prepare<\/p>\n

      Note:<\/strong><\/span> You can deflate the batter after it has doubled in volume, then cover it again and let it rise again. You can also let it rise for 3 days to a week, deflating it several times, as in the traditional method.<\/p>\n

      After the rising time, mix the batter and transfer it to a sauce bottle<\/strong> with a hole of about 3 mm to form spirals. You can use a clean ketchup or dish soap bottle.<\/p>\n

      Heat a pan with some oil over medium heat, just enough for the zlabia to float without being submerged.<\/p>\n

      Pour the batter in a spiral directly into the hot oil, starting from the center outwards to form a swirl. Form the tubes of the spiral quite close to each other.<\/p>\n

      Once the spiral is formed, add a line of batter from one corner to the other in the center to maintain the spiral shape.<\/p>\n

      You can make larger or smaller spirals according to your taste. The first ones will probably be poorly formed, but you’ll get the hang of it as you go along.\"Frying<\/p>\n

      Occasionally drizzle the zlabia with hot oil using a spoon to help it puff up.<\/p>\n

      Fry on one side until it becomes golden, then turn the zlabia over to brown the other side. You can turn it over several times to get a nice uniform golden color.<\/p>\n

      Drain once the zlabia is firm and immediately dip it into the slightly warmed honey flavored with orange blossom water.<\/p>\n

      Let it soak for a few minutes, then drain and place on a plate.<\/p>\n

      Enjoy with a good glass of tea. <\/p>\n

      Store in an airtight container for a few days. The zlabia remains crispy for at least 3 days.<\/p>\n

      \"Easy<\/p>\n

      <\/div>
      \"zlabia\"<\/div>\n
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      Zlabia recipe, Ramadan's crispy honey dessert<\/h2>\n\t\t
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