Ingrédients:
- All-Purpose Flour: 1 cup (120g)
- Semolina (Fine): 2 tablespoons (20g)
- Yogurt (Plain, Full-Fat): ¼ cup (60g)
- Baking Powder: ½ teaspoon (2.5g)
- Saffron Threads: A pinch, infused in 2 tablespoons of warm water
- Vegetable Oil or Ghee: 2 tablespoons (30ml)
- Water: Approximately ½ cup (120ml), plus more as needed
- Lemon Juice: 1 tsp (5 ml)
- Food Coloring : Yellow or Orange, just a few drops (optional)
- Granulated Sugar: 2 cups (400g)
- Water: 1 cup (240ml)
- Lemon Juice: 1 tablespoon (15ml)
- Rose Water or Orange Blossom Water: 1 tablespoon (15ml) (facultatif, mais tellement parfumé!)
- Cardamom Pods: 2-3, lightly crushed (facultatif)
- Honey : 1 tablespoon ( 20 g) (optional)
- Vegetable Oil: Enough for deep frying (environ 4-6 tasses)
Instructions:
- Combine sugar, water, lemon juice, rose water (or orange blossom water), cardamom pods (if using), and honey (if using) in a saucepan. Bring to a boil, then reduce heat and simmer until slightly thickened (about 8-10 minutes). Remove from heat and set aside to cool slightly.
- In a bowl, whisk together flour, semolina, and baking powder. Add yogurt, saffron water, oil/ghee, and lemon juice. Gradually add water, mixing until a smooth, lump-free batter forms. The consistency should be similar to pancake batter.
- Cover the bowl and let the batter rest at room temperature for 1-2 hours.
- Heat vegetable oil in a deep frying pan or pot to 350-375°F (175-190°C).
- Transfer the batter to a piping bag or squeeze bottle. Carefully pipe concentric circles or free-form spirals directly into the hot oil. Work quickly, but don't overcrowd the pan.
- Fry the zlabia until golden brown and crispy on both sides (about 2-3 minutes per side).
- Immediately transfer the fried zlabia to the warm syrup. Let them soak for 30-60 seconds, turning to coat evenly.
- Remove the zlabia from the syrup using a slotted spoon and place them on a wire rack to drain excess syrup. Serve warm or at room temperature.