 Deep-fried zalabiyeh | |
| Alternative names | Spongy dough (sufgan), zlebia, jalebie, zülbiya, jilapi |
|---|---|
| Type | Fritter, Doughnut |
| Region or state | Middle East, North Africa, West Asia, Ethiopia, Europe |
| Main ingredients | Batter (flour, yeast, water, salt), Optional: eggs, milk, sesame oil, sesame seeds[1] |
Zalabiyeh (Arabic: زلابية) is a fritter or doughnut found in several cuisines across the Arab world, West Asia and some parts of Europe influenced by the former. The fritter version is made from a semi-thin batter of wheat flour which is poured into hot oil and deep-fried.[2] The earliest known recipe for the dish comes from a 10th-century Arabic cookbook and was originally made by pouring the batter through a coconut shell.
- ^ Brauer, E. (1934). Ethnologie der jemenitischen Juden (Ethnology of Yemenite Jews) (in German). Heidelberg: Carl Winters Universitätsbuchhandlung. p. 100. OCLC 299777900.
- ^ Hunwick, Heather Delancey (15 September 2015). Doughnut: A Global History. Reaktion Books. ISBN 9781780235356.