Zalabia

Zalabia

By
From
Cairo Kitchen
Makes
30
Photographer
Jonathan Gregson

Zalabia is a deep-fried yeast pastry similar to beignet or fritters. They are often sold on the streets of Cairo in paper cones and smothered with sugar syrup. Here we cover these airy dough balls with icing sugar for lighter and less sticky bites.

Ingredients

Quantity Ingredient
1 1/2 teaspoons dried active yeast
1 teaspoon sugar
1/2 teaspoon salt
200g plain flour
1 tablespoon cornflour
vegetable oil, for deep-frying
icing sugar, to sprinkle

Method

  1. Mix the yeast and the sugar with 180 ml lukewarm water and set aside.
  2. In a large bowl, add the salt to the flour and cornflour and stir. Stir in the water and yeast and mix well. Set aside, covered with a napkin, for 2 hours or until the dough has expanded.
  3. In a large frying pan, heat enough oil to deep-fry and drop the dough in with a teaspoon to form small balls. Fry until golden, turning carefully to cook all sides evenly. Remove the cooked zalabia and place on paper napkins to drain any excess oil.
  4. To serve, sprinkle with the icing sugar.
Tags:
Egyptian
Cairo
Middle
Eastern
street
food
restaurant
chef
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