Zalabia - MINI FUNNEL CAKE - زلابية

yeast

🥗Healthier: sourdough starter

💰Cheaper: baking powder

Sourdough starter adds flavor, while baking powder simplifies the process.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories, while water is cost-effective.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar offers a lower glycemic index.

rose water

🥗Healthier: orange blossom water

💰Cheaper: vanilla extract

Orange blossom water provides a similar floral note.

Bring a small pot and add 2 cups of sugar and 1 cup of water.

Add half a lemon sliced into the pot, removing the seeds.

Mix well until the sugar completely dissolves.

Place on the stove and let it boil for 5 minutes on medium-high heat.

After 5 minutes, add 1/2 cup of honey and let it boil for an additional 1 minute.

Add 1 teaspoon of saffron (or 1-2 drops of food coloring) and mix well, then set aside to cool off.

In a bowl, pour 2 cups of warm water and add 1/2 cup of semolina.

Add 1/2 teaspoon of salt, 1 tablespoon of yeast, and whisk together.

While mixing, add 2 cups of flour one at a time, whisking until smooth with no lumps.

Cover the batter and let it rest overnight on the counter.

The next day, mix the batter well and let it rest for 1 hour more.

Prepare a bottle to squeeze the batter through, cutting the tip of the cap if needed.

Pour the warm syrup into a bowl and have it ready next to the stove.

In a pan, add 1 inch of vegetable oil and heat it for frying.

Once hot, reduce to medium-low heat and pour the batter in a spiral design.

Fry until light golden, then flip and fry the other side.

Once both sides are cooked, take it out and place it in the syrup, flipping a couple of times.

Set it on a plate and repeat with the remaining batter.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens