Long-Shaped Zlabia (Tulumba / Balah El Sham)
Long-shaped Zlabia, 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.
SERVING:20
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INGREDIENTS
- 300 g all-purpose flour
- 250 g water
- 1 tablespoon fine semolina (15 g)
- 1 tablespoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon +/- optional
- 60 g sunflower or peanut oil
- Oil for frying about 1 liter, the zlabias must be immersed
- Honey for coating 1 kg more or less to dip them well
PREPARATION
The dough
- In a saucepan, mix the water, oil, and honey. Bring to a boil and remove from heat as soon as it starts to boil.
- Off the heat, add the flour, semolina, salt, and cinnamon (if using), preferably pre-mixed, to the hot liquid.
- 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.
- 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.
- Note: 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.
- 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.
- Wet your fingers and smooth the tips.
- Finish forming the cigars with all the dough, then let them dry for about 15 minutes before frying.
Frying and Coating in Honey
- Heat the oil in a pan or deep fryer over medium-high heat. Once the oil is hot, add a few zlabias.
- Important: 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.
- Fry the zlabias until they are golden brown and crispy on the outside, about 6 minutes more or less.
- Once fried, remove the zlabias from the oil and dip them in warm honey to coat them well.
- You can add a little orange blossom water to the honey.
- Leave them in the honey while you fry the next batch. Then drain in a colander and let cool.
- Place the zlabias in an airtight container to store them. Enjoy them with a glass of tea or coffee.