Skip To Content
Get Our Newsletter
JEWISH. INDEPENDENT. NONPROFIT.

Support the Forward

Funded by readers like you DonateSubscribe

Zalabia

Adapted from Gil Marks, Encyclopedia of Jewish Food

Quantity: about 12 4-inch cakes

Dough Ingredients:

1 package or 2 ¼ teaspoons active dry yeast
2 cups warm water (110º F)
1 teaspoon sugar
2 ¼ cups unbleached all purpose flour
¼ teaspoon table salt
2 teaspoons grated lemon zest, several drops of dissolved saffron or several drops of orange, red, or yellow food coloring (optional)
peanut or safflower oil for deep-frying

Instructions:

  1. Dissolve the yeast in ¼ cup water. stir in the sugar and let stand until foamy, 5-10 minutes. In a large bowl, combine the flour and salt. Make a well in the center. Pour the yeast mixture, remaining water, and if using, zest, into the well and beat with a wooden spoon or electric mixer until smooth and elastic, about 5 minutes. The dough will not be very thick. Cover loosely with plastic wrap and let rise in a warm, draft-free place until nearly doubled in bulk, about 1 hour. Gently stir the batter down to deflate any bubbles, about 2 minutes. Cover and let rise another 30 minutes.

  2. In a large pot, heat about 1 ½ inches of oil over medium heat to 375º.

  3. Stir the batter down to deflate any bubbles. Place some of the batter in a pastry bag or a squeeze bottle with a ¼ to ½ inch nozzle tip. Moving from the center of the pan, continuously swirl the batter in a steady stream in circular motions to produce overlapping circles about 4 inches in diameter, taking about 20 seconds, to form a lacy coil. Fry, turning once, until golden brown on both sides, about 1 minute per side. Drain very briefly on a wire rack or on paper towels.

  4. Sprinkle with confectioners sugar. Serve immediately.

Engage

  • SHARE YOUR FEEDBACK

  • UPCOMING EVENT

Republish This Story

Please read before republishing

We’re happy to make this story available to republish for free under an Attribution-Non Commercial-No Derivatives Creative Commons license as long as you follow our republishing guidelines, which require that you credit Foward and retain our pixel. See our full guidelines for more information.

To republish, copy the HTML, which includes our tracking pixel, all paragraph styles and hyperlinks, the author byline, and credit to Foward. Have questions? Please email us at help@forward.com.

We don't support Internet Explorer

Please use Chrome, Safari, Firefox, or Edge to view this site.