Zalabya (3 ways)

Ingredients

• To tasteClassic dipping simple syrup
• To tasteWarmed Nutella
• To tastePowdered sugar, with optional cinnamon
• 400 g (14 oz)Granulated sugar
• 237 mlWater
• About 1 teaspoonFresh lemon juice
• To taste, if desiredRose water and orange blossom water
• 360 g (12¾ oz)Plain flour
• 7 g (¼ oz; 1 tablespoon)Cornflour
• 13 g (½ oz; 1 tablespoon)Granulated sugar
• 7 g (2 teaspoons)Instant yeast
• A pinchSalt
• 1 packet, or ¼ teaspoon; alternatively ¼ teaspoon ground cardamom or ½ teaspoon ground cinnamonVanilla sugar powder or vanilla extract
• 454 g (1 lb), or 2½ cups for a less crunchy outside and softer centreFull-fat plain yoghurt, at room temperature
• For fryingOil

Instructions

1. 1

   Combine dry ingredients

   In a stand mixer bowl fitted with the paddle attachment, or in a large bowl with a wooden spoon, whisk together the flour, cornflour, sugar, yeast, vanilla powder or chosen spice, and salt.

2. 2

   Mix in yoghurt

   Add the yoghurt and beat on medium until combined into a wet, sticky dough, with a consistency between thick cake batter and loose dough.

3. 3

   Let dough rise

   Cover with plastic wrap and leave in a warm place for 1 hour, or refrigerate overnight, until doubled in size.

4. 4

   Heat the oil

   Pour oil into a frying pan to a depth of 5 cm and heat over medium-high until very hot, about 175–190°C (350–375°F). Have your chosen coating ready nearby.

5. 5

   Prepare piping bag

   For the piping-bag method, transfer the dough to a piping bag and snip an opening about 1½ cm wide. Hold it close to the oil, squeeze out about 1½ cm of dough, then use oiled fingers to pinch it off into the hot oil.

6. 6

   Oil the scoop

   For the mini ice-cream-scoop method, dip a tablespoon-sized scoop in cool oil. Keep a small bowl of oil nearby and dip the scoop regularly to help the dough release.

7. 7

   Drop dough balls

   Fill the scoop level with dough and use its release mechanism to drop balls into the oil. Dip the scoop into the cool oil as needed to prevent sticking.

8. 8

   Fry until golden

   Stir and turn the dough balls continuously, pressing their tops down with a slotted spoon so they sink, until evenly golden.

9. 9

   Drain the fritters

   Lift the zalabya out with a slotted spoon and let excess oil drip back into the pan.

10. 10

    Dip in syrup

    Immediately put the hot zalabya into the cooled syrup and turn to coat. Transfer them to a large sieve to drain excess syrup, arrange on a platter and garnish with chopped pistachios if desired; serve warm or at room temperature, ideally within a couple of hours.

11. 11

    Arrange for Nutella

    For the Nutella version, use syrup-dipped or plain zalabya according to how sweet you like them. If using them plain, drain them on paper towels for a few minutes, then arrange them on a serving platter.

12. 12

    Warm the Nutella

    Warm some Nutella in a microwave-safe bowl until runny, then pour it over the zalabya to coat. Serve warm or at room temperature, ideally within a couple of hours.

13. 13

    Cool for coating

    For the cinnamon-sugar version, drain the freshly fried zalabya on paper towels and let them cool slightly until warm.

14. 14

    Coat in sugar

    Put powdered sugar and cinnamon, if using, in a bowl. Roll the zalabya in the mixture to coat, arrange on a platter and serve warm or at room temperature, ideally within a couple of hours.

15. 15

    Start the syrup

    In a medium saucepan, combine the sugar, water and lemon juice. Heat over high, avoiding stirring as the sugar dissolves; if needed, stir a few times to help it along. Once it boils, stop stirring.

16. 16

    Simmer for 10 minutes

    Bring the syrup to a rolling boil, then immediately reduce the heat to medium-low and simmer for 10 minutes. Set a timer: it should thicken slightly to a pancake-syrup consistency. If desired, stir in rose water and orange blossom water.

17. 17

    Cool the syrup

    Remove the syrup from the heat, transfer it to a large bowl and let it cool to room temperature before dipping the zalabya.

What are zalabya?

Zalabya are small fried dough fritters found across the Middle East, with regional names and variations. Their appeal is the contrast between a crisp shell and a soft, airy middle.

This version offers three finishes: lemon syrup, warm Nutella or cinnamon sugar. The yoghurt-based dough and a choice of coating make it easy to serve the same batch to different tastes.

Nutrition and macros by portion

The nutrition label shows one serving as written: 440 calories, 8g protein, 76g carbs, 12g fat.

The flour and sugar supply most of the carbohydrates, while the frying oil and full-fat yoghurt contribute much of the fat; the yoghurt provides some protein. These are estimates for a syrup-coated serving, and the Nutella or powdered-sugar finishes will differ; balance the plate with fresh fruit or another less-sweet accompaniment.

The yoghurt dough

Yoghurt: Use full-fat plain yoghurt at room temperature for the crispest exterior, as the recipe suggests. The larger 2½-cup quantity makes the outside less crisp and the centre squishier.

Consistency: The mixed dough should be sticky and wetter than a kneadable bread dough, but thicker than ordinary cake batter. That texture helps it release in small portions for frying.

Choose a shaping method

Piping bag: A roughly 1½ cm opening makes small pieces; hold the bag close to the oil and use oiled fingers to pinch off each portion. Take care to keep your fingers clear of the hot oil.

Mini scoop: A tablespoon-sized scoop gives more uniform portions. Dipping it in cool oil between batches helps the sticky dough release cleanly.

Frying and doneness

Oil temperature: Heat the oil to 175–190°C and fry in manageable batches so the temperature does not fall sharply. Turn the fritters constantly and press them under the surface with a slotted spoon for even colouring.

Colour: Take them out when they are evenly golden. Drain briefly over the pan before choosing a coating; for syrup, dip them while piping hot.

Make the syrup ahead

Timing: The syrup needs a 10-minute simmer and must cool to room temperature before the hot fritters go in. Making it while the dough rises gives it time to cool.

Texture: Stop simmering after 10 minutes, when it resembles pancake syrup. A longer simmer can make it overly thick and candy-like; avoid stirring once it reaches a boil.

Pick a finish and serve

Classic: Lemon syrup gives the fritters a glossy, sweet coating; rose and orange blossom water are optional flavourings. The recipe notes that some regional versions leave these out.

Alternatives: Warm Nutella makes a rich coating, while powdered sugar with optional cinnamon gives a drier finish. Serve the fritters warm or at room temperature, and alongside coffee or tea if you like.

Recipe notes & tips

• Measure the yoghurt at room temperature so it blends readily into the dough.
• Prepare the syrup before frying so it has time to cool completely.
• Keep a bowl of cool oil nearby if shaping with a scoop, and dip the scoop between portions.
• Turn the fritters continuously for even colour and cooking.
• For the syrup finish, dip the fritters while hot and the syrup is cool.
• Serve soon after frying for the best contrast between the crisp outside and soft centre.

Variations

• Rose and orange blossom: Add these to the cooled syrup to give it a floral aroma.
• Cardamom: Use ¼ teaspoon ground cardamom instead of the vanilla flavouring.
• Cinnamon: Use ½ teaspoon ground cinnamon in the dough, or add it to the powdered sugar coating.
• Nutella: Use the fritters plain or syrup-dipped, then drizzle with warmed Nutella.
• Cinnamon sugar: Roll slightly cooled, undipped fritters in powdered sugar mixed with cinnamon to taste.

Common mistakes to avoid

• Hot syrup: Dipping in hot syrup can make the coating too heavy; cool it to room temperature first.
• Overcooked syrup: Simmering for longer than 10 minutes can make it candy-like; use a timer and stop at pancake-syrup thickness.
• Sticky scoop: Dough may cling to the scoop; dip it in cool oil between portions.
• Uneven colour: Leaving fritters untouched can cause patchy browning; keep turning and pressing them under the oil.
• Crowded pan: Too many pieces at once can make frying harder to manage; cook in batches that leave room to turn them.

How to store

These are best eaten within a couple of hours of frying. If you have leftovers, refrigerate them in a covered container and warm them briefly in an oven or air fryer; the crisp texture may not fully return, especially after syrup or Nutella.

Frequently asked questions