Zoolbia
Delight your taste buds with Zoolbia, a mesmerizing Persian sweet that’s as beautiful as it is flavorful. This golden, spiral-shaped dessert boasts a crisp exterior and a luscious syrupy finish, thanks to its unique batter infused with saffron and rose water. The irresistible combination of flour, cornstarch, and creamy yogurt creates the perfect texture for deep-frying intricate designs. Each piece is dunked in a fragrant sugar syrup enriched with rose water and a hint of lemon juice, delivering a tantalizing burst of floral and citrus flavors. Perfectly paired with tea or coffee, Zoolbia is a stunning Middle Eastern treat that’s sure to elevate your dessert table. Whether you're hosting guests or indulging in a solo sweet escape, this recipe is a must-try for lovers of exotic confections.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 0.5 cup All-purpose flour
- 2 tablespoons Cornstarch
- 2 tablespoons Yogurt
- 3 tablespoons Water
- 0.25 teaspoon Saffron
- 1 teaspoon Rose water
- 2 cups Sugar
- 1 cup Water (for syrup)
- 1 teaspoon Lemon juice
- 2 cups Cooking oil
Instructions
In a bowl, combine the all-purpose flour, cornstarch, yogurt, water, saffron, and rose water. Mix until a smooth, lump-free batter forms. Let it rest for 30 minutes.
While the batter rests, make the sugar syrup. In a saucepan, mix 2 cups of sugar with 1 cup of water over medium heat, stirring until dissolved.
Add the lemon juice and rose water to the syrup. Cook for 5 more minutes on low heat, then remove from the stove and set aside to cool.
Heat the cooking oil in a deep frying pan over medium heat. Ensure the oil is hot but not smoking.
Pour the batter into a squeeze bottle or piping bag with a small round nozzle.
Squeeze the batter into the hot oil in circular, intricate patterns to form spiral-shaped designs. Fry each piece for about 1-2 minutes per side or until golden and crispy.
Using a slotted spoon, remove the fried zoolbia from the oil and immediately dip it into the sugar syrup for 20-30 seconds.
Transfer the syrup-coated zoolbia to a wire rack or plate to cool and set.
Repeat until all batter is used. Serve the zoolbia at room temperature with tea or coffee.
Nutrition Facts
Calories |
6099 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 476.9 g | 611% | |
| Saturated Fat | 66.8 g | 334% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 29 mg | 1% | |
| Total Carbohydrate | 461.3 g | 168% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 401.6 g | ||
| Protein | 7.8 g | 16% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 71 mg | 5% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 149 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
