Algerian
Zlabia
Algerian zlabia are crisp, lacy coils of fermented batter fried until golden, then soaked while hot in orange blossom-scented honey syrup. They are especially loved during Ramadan, served glossy and sticky with tea.
Watch it madeمطبخ ايمان Queen_sweets_imene · 1:30
Ingredients
- All-purpose flour3/4 cup
- Cornstarch2 tbsp
- Instant yeast1/2 tsp
- Sugar1/2 tsp
- Fine salt1 pinch
- Ground turmeric or saffron-infused water1/8 tsp turmeric or 1 tbsp infusion
- Warm water1/2 cup, plus 1-2 tbsp as needed
- White vinegar1/2 tsp
- Vegetable oil, for frying2 cups
- Honey1/2 cup
- Water2 tbsp
- Orange blossom water1 tsp
- Lemon juice1/2 tsp
Method
- Whisk the flour, cornstarch, instant yeast, sugar, salt, and turmeric together in a bowl.
- Add the warm water gradually, whisking until you have a smooth, pourable batter slightly thicker than crêpe batter.
- Whisk in the vinegar, cover the bowl, and let the batter ferment in a warm place for about 1 hour, until bubbly and lightly risen.
- Stir the batter gently; if it is too thick to flow through a piping bottle, whisk in 1-2 tablespoons warm water.
- Warm the honey with 2 tablespoons water, orange blossom water, and lemon juice over low heat until fluid, then keep it warm without boiling.
- Heat the frying oil in a small deep pan to 175°C / 350°F.
- Pour the batter into a squeeze bottle or piping bag with a small round opening.
- Pipe the batter directly into the hot oil in tight spirals or overlapping loops, forming small lacy rounds.
- Fry each zlabia for 1-2 minutes per side, until crisp and deep golden orange.
- Lift the zlabia from the oil, drain briefly, then immediately dip into the warm honey syrup for 30-60 seconds.
- Transfer to a rack set over a tray and let the excess syrup drip off before serving.
Common questions
Can I substitute the saffron or turmeric in zlabia batter?
Yes. Turmeric gives the classic golden color, while saffron-infused water adds a more aromatic, floral note. If you have neither, you can leave it out; the zlabia will still fry correctly, just be paler.
How long should I let the batter ferment before frying?
About 1 hour in a warm place is ideal. You want it bubbly and slightly risen, not fully doubled. If your kitchen is cool, it may need a bit longer; if it over-ferments, the texture can become weak.
Why is my zlabia batter not flowing through the piping bottle?
It’s usually too thick. Stir in warm water 1 tablespoon at a time until it pours smoothly like thicker crêpe batter. Also avoid overmixing after fermentation, since that can deflate the batter and make piping harder.
Can I store fried zlabia, and how do I keep them crisp?
Store them at room temperature for a few hours, loosely covered, after draining well. For longer storage, keep unsoaked zlabia in an airtight container and re-crisp briefly in a low oven before dipping in warm syrup.
How should I serve zlabia so they don’t get soggy?
Fry until deeply crisp, drain well, then dip briefly in warm honey syrup or spoon it over just before serving. Serve right away, ideally with tea. Too much soaking or cooling in syrup will soften the lacey texture.