Sweet crispy Balls
15 Tassen all purpose flour
5 Tassen starch
1 El Sugar
1 El yeast
1 pinch Salz
1 cup warm water
5 Tassen yogurt
Syrup
1 cup Waseer
15 Tassen sugar
couple of lemon drops
vanilla and bay leaves or rosewater for flavoring
1
mix dry ingredients well, combine water and yogurt then add and mix.
work out the dough using a spatula for 5 minutes until it becomes elastic.
set aside to proof for 30 Minutes
2
after the has proofed, mix it and deflate the bubbles, preheat frying oil to 160°c / 320°f.
prepare a teaspoon and vegetable oil on the side that will be used for scooping the dough.
3
start frying!
grab the dough in your hand forming a fist then push slightly so that a ball formes at the top, dip the teaspoon in the veg oil, and scoop the formed ball then submerge in the hot oil.
fry until it starts to get some color then set aside to drip excess oil and to get cool completely.
4
after Zalabieh balls are cool, begin the 2 frying step to get them crispy in texture and golden in color, in this way they stay crispy for a longer time.
dip the hot Zalabieh balls in a room temperature syrup for 10 minutes then serve!
lasts for 2-3 days as max and better eaten the same day .
syrup
5
in a pan add sugar, vanilla, bay leaves (or other flavoring agents).
bring to a boil then squeeze some lemon juice and cook another 5 Minutes
Ingredients
15 Tassen all purpose flour
5 Tassen starch
1 El Sugar
1 El yeast
1 pinch Salz
1 cup warm water
5 Tassen yogurt
Syrup
1 cup Waseer
15 Tassen sugar
couple of lemon drops
vanilla and bay leaves or rosewater for flavoring
Directions
1
mix dry ingredients well, combine water and yogurt then add and mix.
work out the dough using a spatula for 5 minutes until it becomes elastic.
set aside to proof for 30 Minutes
2
after the has proofed, mix it and deflate the bubbles, preheat frying oil to 160°c / 320°f.
prepare a teaspoon and vegetable oil on the side that will be used for scooping the dough.
3
start frying!
grab the dough in your hand forming a fist then push slightly so that a ball formes at the top, dip the teaspoon in the veg oil, and scoop the formed ball then submerge in the hot oil.
fry until it starts to get some color then set aside to drip excess oil and to get cool completely.
4
after Zalabieh balls are cool, begin the 2 frying step to get them crispy in texture and golden in color, in this way they stay crispy for a longer time.
dip the hot Zalabieh balls in a room temperature syrup for 10 minutes then serve!
lasts for 2-3 days as max and better eaten the same day .
syrup
5
in a pan add sugar, vanilla, bay leaves (or other flavoring agents).
bring to a boil then squeeze some lemon juice and cook another 5 Minutes
DE 
EN