Moroccan cuisine · Desserts & Sweets

Zlabia Marocaine

Crisp spirals of fermented yeast batter, deep-fried and dipped hot in saffron-yellow honey syrup.

Ingredients · for 6 servings

• 300 g flour
• 2 tbsp cornstarch
• 1 tsp dried yeast
• 1 tsp sugar
• 1/2 tsp baking powder
• 1 pinch saffron threads
• 350 ml lukewarm water
• 400 g honey
• 1 tbsp lemon juice
• 1 tbsp orange blossom water
• 700 ml frying oil

Instructions

1. Beat the flour, cornstarch, yeast, sugar and the saffron (soaked in 2 tbsp warm water) with the lukewarm water into a thick, smooth batter and let rise covered for 2 hrs. until it bubbles.
2. Gently simmer the honey with 100 ml water, the lemon juice and the orange blossom water for 5 min. until a thin syrup forms, and keep it lukewarm.
3. Beat the baking powder into the batter just before frying and fill it into a piping bag with a 5 mm round tip.
4. Heat the frying oil to 170°C and pipe the batter into the oil in tight spirals, drawing each spiral in one continuous motion.
5. Fry the zlabia for 1–2 min. per side until golden brown and firm, then lift out with a slotted spoon and drain briefly.
6. Dip the hot spirals in the syrup for 30 sec. right away, drain on a rack and serve still crisp with mint tea.