Zalabia

Zalabia for Hanukah, it rhymes see? Crispy, doughy, sweet and very addictive. 

Zalabia

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15 Large Pieces

Syrup
Ingredients
330g caster sugar
250ml water
1 tbsp. orange blossom water
1 tangerine, squeezed

Method
∙    Put the sugar and water in a pan on the hob on a high heat (don't use a non-stick pan for this)
∙    Stir gently but constantly with a metal spoon until all the water is dissolved
∙    Boil for 5 minutes and remove from the stove
∙    Add the tangerine and carefully bring the syrup back up to the boil - it should remain clear
∙    Stir in the blossom water, take the mixture off the heat and leave to cool

Zalabia
Ingredients
200g plain flour
25g corn flour
4g yeast
½ tsp. sugar
40g greek yoghurt
250ml water

Method
∙    Measure all the dry ingredients into a bowl, then add the yogurt
∙    Mix in the water until well combined and leave to rise in a warm place
∙    After the dough has doubled in size, beat well with a spoon and set aside to rise again. Do this at least twice. 
∙    Beat the dough one more time and put in a piping bag. It should be the consistency of a thick, sticky batter
∙    Pipe the dough in ‘squigle’ shapes, into a pan of hot oil until golden brown. Don’t overcrowd as they well expand and float very quickly
∙    Remove from the oil, place on a kitchen towel to drain excess oil and then dip into the syrup whilst still piping hot
∙    Optional: Sprinkle with cinnamon
∙    Eat fresh
 

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