Persian Zulbia, زولبیا (Jalebi)

Name: Persian Zulbia, زولبیا (Jalebi)
Cuisine: British
Ingredients: 1 1/2 cups corn flour; 1 cup yogurt; 1 tbsp oil; 2 tbsp plain flour; 1/2 tsp baking soda; Ingredients for saffron syrup; 1 1/2 cup sugar; 1 cup water; 1 tbsp saffron; 1/2 cup rose water (or orange blossom); 2 tsp lemon/ lime juice

Rozina Dinaa @rozina5

Scotland

Zulbia is a kind of deep fried pastry with saffron sugar syrup. It’s a fantastic and super tasty sweet. It's similar to funnel cake as well. Zulbia has a crunchy, crispy texture. It is popular sweet in Iran, some African countries such as Algeria, Tunisia , Lybia, in Middle East countries and also in some of Asian countries. Zulbia has been mentioned in cooking book from 10th century. Zulbia is called in different ways: Zulbieh, Jalebi, Zelabia. It’s one of most favorite sweets in Iran during Ramadan. There are different recipes , in some of them there is not yogurt but using yogurt gives a nice crispy –glassy texture to the zulbia. Among the ingredient for saffron –sugar syrup, there is rose water. If you have no access to Rose water or perhaps you do not like it, you can use orange blossom instead.

Rozina Dinaa @rozina5

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Ingredients

1 1/2 cupscorn flour
1 cupyogurt
1 tbspoil
2 tbspplain flour
1/2 tspbaking soda
Ingredients for saffron syrup
1 1/2 cupsugar
1 cupwater
1 tbspsaffron
1/2 cuprose water (or orange blossom)
2 tsplemon/ lime juice

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Steps

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First of all we prepare saffron sugar syrup. In a pot add water and sugar. Stir until sugar is dissolved. Then add saffron water, rose water and lemon juice. Simmer for about 10 minutes and set aside.
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If you do not like rose water you can use orange blossom instead.
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In a large bowl with corn flour, add yogurt and mix well.
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Add 1tbsp oil and plain flour.
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Mix it thoroughly to get a lamp free batter.Cover the batter with plastic wrap and let to rest for an hour.
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After an hour, add baking soda to the batter, mix well. Cover it with a plastic wrap and let to rest for 5-10 minutes.
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Now you have a thin and runny batter.
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Pour the batter into a squeeze bottle. Warm the oil on a high temperature. Now squeeze the bottle in order to pour some of the batter in hot oil.
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Try to give ring shape to the batter and fry both sides.
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Then, soak fried zulbia in the warm saffron syrup for 30 seconds.
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Place them in a plate and garnishing with chopped pistachio or leave it plain.
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Ingredients

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Cooksnaps

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Rozina Dinaa @rozina5

on June 19, 2017 13:10

Scotland

I am a food blogger in www.rozinaspersiankitchen.com. I am a member in Cookpad Iran and Cookpad UK. I am also cookpad UK ambassador.Please consider subscribing to my YouTube Channel and support my channel : https://www.youtube.com/c/rozinadinaaI do Persian food podcast every Thursday at 11.15am (GMT) from Ayrshire online radio in Scotland: https://ayrshireonlineradio.weebly.com/I also do a love songs Show for same radio station every Sunday night from 10pm to 11pm (GMT) : https://ayrshireonlineradio.weebly.com/rozina-dinaa.html