Tunisia
Watch how it’s made
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Ingredients (6)
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Method
Mix the flour with the yeast and salt, then gradually add the lukewarm water, whisking, until you have a runny, smooth batter with a pancake-like consistency.
Cover the batter and leave it to rise in a warm place for 1 to 1½ hours, until doubled in size and full of bubbles.
Heat the oil well and pipe the batter in rings directly into the hot oil using a funnel or a plastic bottle with a hole in it.
Fry the zlabia until golden and crisp on the outside, then lift out and drain.
Dip them straight away, while still hot, into the cold syrup for a few seconds, then lift out and serve crisp; they are among Tunisia’s best-known Ramadan sweets.
