About this dish
Zlabia is a traditional Algerian fried pastry made from a fermented batter that is piped into hot oil in coiled or lacy shapes, then soaked in fragrant sugar syrup, resulting in a crispy, golden, intensely sweet treat.
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Ingredients
🌾2 cups (250g) all-purpose flour
🧂1/4 teaspoon salt
🫧1 teaspoon active dry yeast
💧1 cup (240ml) warm water, plus more as needed
🥛2 tablespoons plain yogurt
🍯2 cups (400g) granulated sugar (for syrup)
💧1 cup (240ml) water (for syrup)
🍋1 tablespoon fresh lemon juice
🌸1 tablespoon orange blossom water
🫙Neutral frying oil, enough for deep frying
Method
Serves 21
In a large bowl, combine the flour, salt, and yeast. Add the yogurt and warm water gradually, whisking to form a smooth, pourable batter with no lumps. The consistency should resemble a thin pancake batter.2
Cover the bowl with a clean cloth and leave the batter to ferment at room temperature for at least 1–2 hours, until it is slightly bubbly and has a mild tangy aroma.3
While the batter rests, prepare the sugar syrup: combine the sugar and water in a saucepan over medium heat, stirring until the sugar dissolves. Bring to a gentle boil, then add the lemon juice and orange blossom water. Simmer for about 10 minutes until slightly thickened, then remove from heat and keep warm.4
Heat the frying oil in a deep pan or wok to approximately 170–180°C (340–355°F). The oil should be deep enough for the pastries to float freely.5
Transfer the batter into a piping bag, squeeze bottle, or a zip-lock bag with a small corner snipped off. Carefully pipe the batter into the hot oil in continuous circular or lacy spiral shapes, working quickly.6
Fry the zlabia for 2–3 minutes per side, turning once, until they are golden and crisp. Avoid overcrowding the pan.7
Remove the fried zlabia with a slotted spoon and immediately submerge them in the warm sugar syrup for about 30–60 seconds, turning to coat thoroughly.8
Lift the zlabia out of the syrup, allow any excess to drip off, and arrange on a serving plate. Serve warm or at room temperature.✓ What Makes it Authentic
Zlabia is enjoyed across Algeria and more broadly across North Africa and parts of the Middle East, with regional variations in name and technique. It is particularly associated with the holy month of Ramadan, when it is commonly sold by street vendors and served to break the fast, though it also appears at celebrations and festive gatherings throughout the year.
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