Yemenite Zalabia

Yemenite Zalabia

In Israel, zalabia (in Hebrew “זלביה”) is sometimes associated with Hanukkah or with sweets, but in Yemenite Jewish families it was also an everyday breakfast: fried yeast dough served hot with tomato, zhug and egg. Powdered sugar is an option, not the only default.

Prep time: 25 minutes · Rising: 30 minutes · Frying: 35 minutes · Yield: 18 · Difficulty: medium

Hot oil, not smoking

A temperature of 170–175 degrees Celsius (340–350°F) lets the dough cook through before it browns. Cold oil gets absorbed; oil that is too hot burns the outside. Fry 3–4 pieces per batch and don’t fill the pot more than halfway with oil.

Ingredients (for 18 pieces)

• 750 grams white flour
• 10 grams dry yeast
• 30 grams sugar
• 14 grams salt
• 470–500 ml lukewarm water
• Neutral oil for frying; the calculation counts 120 grams absorbed

Choosing ingredients and substitutes

Canola or sunflower oil works. There is no need for olive oil for this frying. Regular white flour gives a pliable dough; don’t add flour to get rid of all stickiness, because dry dough comes out heavy.

Method

1. Knead. Knead the flour, yeast, sugar, salt and 470 ml of water for 10 minutes into a soft, slightly sticky dough.
2. Rise. Cover and let rise for 30–40 minutes, until noticeably puffed.
3. Divide. With wet hands, divide into 18 balls and rest for 10 minutes.
4. Heat the oil and shape. Heat oil 3 cm deep to 170–175 degrees Celsius (340–350°F). Open each ball by hand into a circle about 1 cm thick.
5. Fry. Fry 3–4 at a time, 3–4 minutes on each side, until deep golden. Remove to a rack. Keep children and water away from the pot of oil.

Nutrition facts and calorie estimate

The calculation assumes 120 grams of oil absorbed over the whole batch. A low temperature can increase absorption significantly.

Variations and tips

• To serve savory: grated tomato, zhug and a hard-boiled egg.
• To serve sweet: a little powdered sugar or honey; these are not included in the calories.
• Zalabia is best right away. Reheat leftovers for 5 minutes at 190 degrees Celsius (375°F), not in the microwave.

Summary

A soft dough, a short rest and oil at a steady temperature give puffy, not greasy, zalabia. A piece is about 215 calories. For another pan bread, see malawach.