During my latest stay in Egypt I came across this recipe that is very similar to a doughnut hole. However the texture is not as cake like. It is more biscuit like and not as sweet. This recipe is made with the simplest of ingredients and very easy to make. It is also egg free which is great for anyone with egg allergies.
I find these the perfect addition to a cup of tea or coffee!
For the zalabia dough:
1/2 teaspoon sugar
2 1/2 cups water
1 1/2 teaspoon active dry yeast
1/4 teaspoon salt
Oil for frying
Powered sugar (for coating if not using syrup)
For the simple syrup:
2 cups sugar
1 cup water
1 tablespoon lemon juice
Preparation For Zalabia Dough:
1. Make the dough by mixing the yeast wwith the sugar and 1/3 cup of warm water. Leave for 5 to 10 minutes, until the mixture is frothing.
2. In a large bowl combine the yeast mixture with the flour and salt. Slowly add water until dough forms. Knead well.
3. Spoon dough with teaspoon and form into a ball shape using your hands.
4. Add oil to a frying pan, enough so that the dough will be submersed. Heat oil until hot.
5. Carefully place balls into oil, only a few at a time. When
balls are cooked they will rise to the top of the oil and look golden brown.
6. Remove balls from oil and place on plate covered with a paper towel.
7. Coat balls in syrup or powdered sugar. Serve immediately.
Preparation For Simple Syrup:
1. In a medium saucepan on medium heat, add the sugar and water.
2. Once the sugar dissolves add lemon juice.
3. Simmer until thick enough to coat the back
of a metal spoon (about 10 to 15 minutes).
4. Remove from heat.