How long does it take to make Zalabia and Sfenj?

A soft, sticky yeast dough is left to rise about an hour and deep-fried at medium heat, dropped into the oil with wet hands or a wet spoon.

1 hr 12 minTotal

12 minActive time

1 hrSetting

Step by Step

#	What to do	How long
1	Dissolve the yeast in the lukewarm water with a tablespoon of the flour and wait 5 minutes	5 min
2	Add the rest of the flour and the salt and mix into a smooth batter	1 min
3	Cover and Let rise 1 hour	1 hr
4	Heat the oil to 175°C (345°F) and pour the batter into it in a circular motion, making rings	3 min
5	Fry 2–3 minutes	2 min
6	Dip immediately in the cold syrup for 30 seconds and serve	30 sec

How to Tell It's Done

until the dough browns, and drain

Tips

Don't overload the oil: every piece that goes in cools it down. Fry one piece as a test, then the rest in several batches, and transfer to paper towels.
Hot zalabia in cold syrup: the temperature difference keeps it crisp outside, and it soaks up syrup without going soft.

Common Mistakes

Keep the oil at 170–180°C (340–355°F): too cold, and the food soaks up oil; too hot, and it browns outside before the inside cooks. Without a thermometer, dip the tip of a wooden spoon in the oil: when medium bubbles form around it right away, the oil is hot enough.

More Ways

The amount of water varies a lot: from a sticky dough (about 300 ml per half kilo of flour) to a pourable batter.

The full recipe: Zalabia and Sfenj →

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