.jpg)
Zalabiyeh
Zalabiyeh () is a fritter or doughnut found in several cuisines across the Arab world, West Asia and some parts of Europe influenced by the former. The fritter version is made from a semi-thin batter of wheat flour which is poured into hot oil and deep-fried. The earliest known recipe for the dish comes from a 10th-century Arabic cookbook and was originally made by pouring the batter through a coconut shell. Zalabiyeh differs from lokma in that it is made from batter rather than yeast dough, though the names are sometimes used interchangeably.
Key facts
- Food.name
- Zalabiyeh
- Food.image
- Jalebi Colors.JPG
- Food.image_size
- 250px
- Food.caption
- Deep-fried zalabiyeh
- Food.alternate_name
- Spongy dough (sufgan), zlebia, jalebie, zülbiya, jilapi
- Food.region
- Middle East, North Africa, West Asia, Ethiopia, Europe, Algeria
- Food.type
- Fritter, Doughnut
- Food.main_ingredient
- Batter (flour, yeast, water, salt), sugar, Optional: eggs, milk, sesame oil, sesame seeds
via Wikipedia infobox
Article
9 sectionsContents
- History
- Early known origins
- Customs
- Modern variations
- [[Southeast Europe]]
- The Levant
- Maghreb
- See also
- References
Zalabiyeh () is a fritter or doughnut found in several cuisines across the Arab world, West Asia and some parts of Europe influenced by the former. The fritter version is made from a semi-thin batter of wheat flour which is poured into hot oil and deep-fried. The earliest known recipe for the dish comes from a 10th-century Arabic cookbook and was originally made by pouring the batter through a coconut shell. Zalabiyeh differs from lokma in that it is made from batter rather than yeast dough, though the names are sometimes used interchangeably.
==History==
Available in 10 languages
via Wikidata sitelinks · CC0