How to Make Zoolbia - Persian Sweet Featured

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NOTE: THE VIDEO PRESENTATION AT THE END OF THIS ARTICLE IS NOT FOLLOWING SAME STEP AS DESCRIBED IN THE ARTILCEAND IT IS IN PERSIAN.

Zoolbia is a traditional Iranian Pastries. It would be perfect with a cup of black tea.

Ingredients


For Batter:

  •   250 g (about 2 cups) corn starch
  •   35 g (about 1/4 cup) wheat flour
  •   250 g (about 1 cup) plain yogurt
  •   2 tablespoons rosewater (you can find it at any Iranian store)
  •   canola oil (or any liquid cooking oil)
  •   1/5 teaspoon ground saffron
  •   1 tablespoon butter
  •   1/5 teaspoon baking soda

For Syrup:

  •   400 g (about 2 cups) sugar
  •   1 1/3 cups water
  •   1/4 cup rosewater (you can find it at any Iranian store)
  •   1 1/2 tablespoons lemon juice
  •   1/5 teaspoon ground cardamom

Preparation

Dissolve ground saffron in 1 tablespoon of boiling water (see How to Use Saffron) and set aside.

To make batter; place the yogurt and corn starch in a mixing bowl. Let sit for 5 minutes. Then mix well.
Add wheat flour, 2 tablespoons rosewater, butter, baking soda and dissolved saffron; beat with a mixer until the batter is smooth (I used electric mixer). Let it stand for 30 minutes.

Meanwhile make the syrup. To make syrup; combine water, 1/4 cup rosewater and sugar in a small saucepan. Bring to a boil over medium-high heat, stirring occasionally, until sugar is completely dissolved and the syrup thickens (avoid too much stirring). Add lemon juice and ground cardamom; mix well. Remove from heat.

Transfer the batter to a medium-size zip lock bag, remove the excess air and seal the top. With a scissors, snip off a corner to make a 1/4-inch-wide hole (you can use a funnel instead of zip lock).

 In a deep medium skillet, heat the oil over medium-high heat. Then reduce the heat to medium.Carefully squeeze out batter from the zip lock bag into hot oil. Gradually swirl the batter outward in a circular motion, make about 4 inches round.
Be careful, the oil may splash!Fry until golden brown on both sides, turning once. Add more oil if necessary. 

Using tongs or two forks, carefully remove zoolbia from skillet and shake off excess oil. Drop gently into syrup. Let it stand in syrup for 4-5 minutes.
Place them in a colander (do not place the zoolbias on top of each other while draining, just a single layer).

Then transfer the zoolbia to a serving dish and cool in a single layer. Repeat with remaining batter.

Makes 6 servings.

For Bamieh Click Here

 

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