{"id":41957,"date":"2025-04-22T20:18:27","date_gmt":"2025-04-22T18:18:27","guid":{"rendered":"https:\/\/gateauetcuisinerachida.com\/?p=41957"},"modified":"2025-04-22T20:18:27","modified_gmt":"2025-04-22T18:18:27","slug":"long-shaped-zlabia-tulumba-balah-el-sham","status":"publish","type":"post","link":"https:\/\/gateauetcuisinerachida.com\/en\/long-shaped-zlabia-tulumba-balah-el-sham\/","title":{"rendered":"Long-Shaped Zlabia (Tulumba \/ Balah El Sham)"},"content":{"rendered":"

\"zlabia,<\/p>\n

Long-Shaped Zlabia (Tulumba \/ Balah El Sham) <\/strong><\/span><\/div>\n

This long-shaped Zlabia<\/strong>,  called Banana Zlabia in North Africa, also known as Tulumba or Balah El Sham, is a deep-fried pastry coated in honey, crispy on the outside and soft on the inside. It is very popular in Algeria and Morocco, especially during Ramadan. This treat irresistibly takes me back to my childhood, as I loved it so much. It resembles churros in shape, but it’s completely different in texture and taste. Its texture is not at all like that of doughnuts.<\/p>\n

Prepared like choux pastry without eggs, then shaped using a fluted piping nozzle, the zlabia is deep-fried until golden and generously coated with honey.  A very easy and delicious recipe that can be prepared in very little time! <\/p>\n

This long-shaped zlabia<\/strong>, “Banana Zlabia,” is widely known in North Africa, where it is, along with the traditional classic zlabia<\/strong><\/a>, one of the most popular and beloved pastries in Algeria, especially during the month of Ramadan when it becomes a must-have.<\/p>\n

\"zlabia<\/p>\n

Beyond the Maghreb, similar versions can be found in Turkey under the name Tulumba<\/strong> and in Egypt under the name Balah Sham<\/strong>, pastries very similar in texture and preparation method. So many variations that testify to its success and culinary heritage deeply rooted in the culture of the countries where it is enjoyed with delight.<\/p>\n

Despite its name “zlabia el banane<\/strong>“, in Arabic “\u0632\u0644\u0627\u0628\u064a\u0629 \u0627\u0644\u0628\u0646\u0627\u0646” there is no banana in the recipe. I assume it was named this way either because of its elongated shape, or because in some recipes, banana flavoring is added to the dough. Generally, the dough is subtly flavored with cinnamon, vanilla, orange blossom water, or left plain.<\/p>\n

\"crispy<\/p>\n

Ingredients:<\/h2>\n

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

    \n
  • 300 g all-purpose flour<\/li>\n
  • 250 g of water <\/li>\n
  • 1 tablespoon fine semolina (15 g)<\/li>\n
  • 1 tablespoon honey<\/li>\n
  • 1\/2 teaspoon salt<\/li>\n
  • 1\/4 teaspoon  cinnamon (+\/- optional)<\/li>\n
  • 60 g of sunflower or peanut oil<\/li>\n
  • Oil for frying (about 1 liter, the zlabias must be immersed)<\/li>\n
  • Honey for coating (1 kg more or less to dip them well)<\/li>\n<\/ul>\n

    \"ingredients<\/p>\n

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

    The dough<\/h3>\n

    In a saucepan, mix the water, oil, and honey. Bring to a boil and remove from heat as soon as it starts to boil.<\/p>\n

    Off the heat, add the flour, semolina, salt, and cinnamon (if using), preferably pre-mixed, to the hot liquid.<\/p>\n

    Mix vigorously with a wooden spoon until you get a homogeneous dough that pulls away from the sides of the pan and forms a smooth ball of dough. It should be soft and pliable. Mash the dough with the spoon against the bottom of the pan, as you would for choux pastry.\"zlabia<\/p>\n

    Transfer the dough immediately, while it’s still hot, into a piping bag (preferably cloth, or sturdy plastic) fitted with a large fluted tip. The dough is much firmer than choux pastry, so the bag may tear when you press hard enough to pipe the dough.<\/p>\n

    Note:<\/strong> Do not let the dough cool down. Be quick to use it while it’s still hot, so it will come out of the piping tip more easily. If the piping bag doesn’t work, you can simply use the tip and press the dough with your hands.<\/p>\n

    On a plate covered with plastic wrap, form cigar shapes of your desired length (about 12 cm). Cut the ends with scissors or a knife.<\/p>\n

    Wet your fingers and smooth the tips.<\/p>\n

    Finish forming the cigars with all the dough, then let them dry for about 15 minutes before frying.<\/p>\n

    \"Shaping
    \nFrying and Coating in Honey<\/h3>\n

    Heat the oil in a pan or deep fryer over medium-high heat. Once the oil is hot, add a few zlabias.<\/p>\n

    Important:<\/strong> Make sure the oil is hot before adding the zlabias, so they become golden on the outside while remaining soft on the inside. Immediately lower the heat to medium-low so that the zlabias brown slowly and have time to cook on the inside.<\/p>\n

    Fry the zlabias until they are golden brown and crispy on the outside, about 6 minutes more or less.<\/p>\n

     Once fried, remove the zlabias from the oil and dip them in warm honey to coat them well. <\/p>\n

    You can add a little orange blossom water to the honey.<\/p>\n

    \"Frying<\/p>\n

    Leave them in the honey while you fry the next batch.<\/p>\n

    Then drain in a colander and let cool.<\/p>\n

    \"Easy<\/p>\n

    Place the zlabias in an airtight container to store them. <\/p>\n

    Enjoy them with a glass of tea or coffee.<\/p>\n

    <\/div>
    \"Recette<\/div>\n
    \n\t
    \n\t\t

    Long-Shaped Zlabia (Tulumba \/ Balah El Sham)<\/h2>\n\t\t
    <\/div>\n\t\t