ZALABIA - ZENGULA

Zalabia/Zengula (Iraqi funnel cake) is a traditional deep-fried dessert made from a light yeast based batter that is poured in circular patterns into hot oil. Once golden and crispy, it's soaked in fragrant rosewater and lemon syrup. Crispy on the outside and soft inside, it's a sweet treat enjoyed especially during festive occasions.l

Zalabia / Zengula - (Iraqi Funnel Cake)

Syrup Ingredients:

• 500 g sugar

• 150 ml water

• 3 tbsp rosewater

• 2 tbsp fresh lemon juice

Batter Ingredients:

• 175 g all-purpose flour

• 175 g corn starch

• 1 tbsp sugar

• 1 tsp salt

• 1 tbsp instant yeast

• 325 ml warm water

Syrup Instructions:

In a saucepan, combine sugar and water. Mix well over medium heat until the sugar dissolves.

Add rosewater and lemon juice, stir gently, and skim off any white foam that forms on top.

Let the syrup simmer for about 15 minutes until slightly thickened.

Transfer to a bowl and let it cool completely. Set aside.

Batter Instructions:

In a large mixing bowl, whisk together the flour, corn starch, sugar, salt, and instant yeast.

Gradually add the warm water while whisking until you get a smooth, pourable batter.

Cover the bowl with a clean towel and let it rest in a warm place for 1 hour.

After an hour, whisk the batter again to remove excess bubbles.

Pour the batter into a squeeze bottle or funnel for easy shaping.

Heat oil in a deep saucepan over medium heat.

Squeeze or pour the batter into the hot oil in a circular motion to create spirals or web-like shapes.

Fry until lightly golden and crisp on both sides.

   Remove from oil, briefly drain, and immediately dip into the cooled syrup.