Glazed Zalabia by Maureen Abood

Founder, Maureen Abood

Glazed Zalabia, also known as mishabak—meaning “lattice”— are  sometimes referred to as “Lebanese funnel cakes.” The batter is piped in spiral lattices directly into hot oil, producing crisp, golden pastries. Dipped in fragrant flower water syrup, these glazed treats offer a delicate balance of crunch, sweetness, and aroma, perfect on their own or alongside ice cream.

Yield: 22 cookies (approximately 7.5 cm / 3 in each)

Prep: 10 minutes
Rest: 30 minutes
Cook: 18 minutes
Total: 58 minutes
Special Equipment: Plastic squeeze bottle (¼ in / 6 mm opening)

Dough

• 134 g unbleached all-purpose flour
• 70 g cornstarch
• 25 g granulated sugar
• 3 g instant yeast
• ½ tsp fine sea salt
• ½ tsp baking powder
• ½ tsp baking soda
• 227 g warm water, 40–43°C (105–110°F)
• Neutral oil, for frying
• 320 g simple syrup, flavored with rose and/or orange blossom water, cold

1. In a mixing bowl, whisk together the flour, cornstarch, sugar, yeast, salt, baking powder and baking soda.
2. Add the warm water and whisk until the batter is smooth.
3. Cover the bowl with plastic wrap and a kitchen towel. Let the batter rise for 30 minutes at room temperature.
4. Fill a large saucepan with 3 inches (8 cm) of oil and heat to 375°F (190°C) over medium heat.
5. Prepare a frying station with a paper towel–lined tray, a bowl of cold syrup, and a cooling rack set over parchment paper.
6. Just before frying, transfer the batter to a squeeze bottle.
7. Hold the bottle 4 inches (10 cm) above the hot oil. Swirl the bottle in tight circular motions, squeezing the batter into the oil to form three small spirals, each about 3 inches (8 cm) wide.
8. Fry until deep golden brown, turning once or twice, for about 2 minutes total.
9. Transfer the Zalabia to the paper towels and cool for 3 minutes.
10. Dip the cooled Zalabia into the cold syrup, turning to coat evenly.
11. Transfer to the cooling rack to drain. Repeat with the remaining batter.
12. Serve immediately for best texture.

Note: Store leftovers uncovered at room temperature for up to 1 day.

Tip: Do not transfer the batter to the squeeze bottle until ready to fry. If left too long, the batter may continue to rise and overflow.

Photos by Kristin Teig

“Reprinted from Lebanese Baking: More Than 100 Recipes for Sweet and Savory Baked Goods by Maureen Abood. Text copyright © 2024 by Maureen Abood. Photography © Kristin Teig. Used with permission of the publisher, Countryman Press, an imprint of W. W. Norton & Company, Inc. All rights reserved.”

(This recipe appeared in the Winter 30 issue of Pastry Arts Magazine)