Algerian cuisine - Ramadan
Zlabia with Eggs for Ramadan
Salem Hello
For zlabia lovers, this is an egg recipe that's a little different from other zlabias, which can be found in many forms.
A delicious tradition reserved especially for the month of Ramadan, when you need more energy to get through the day. Usually served with coffee or tea during Ramadan evenings.
Egg Zlabia for Ramadan
Zlabia
I've already suggested other variants of zlabia, including the real sourdough version, which is my favorite. My children love these egg zlabias, which come in the form of fritters.
Ingredients: (Measure with a 20-cl glass)
1 glass fine or medium semolina
1 glass flour and cornstarch (1 tablespoon cornstarch and the rest flour)
1 pinch salt
3 eggs, depending on size
20 to 22 cl warm milk (+ or -) the dough should be soft, but not like pancake dough)
5 g instant baker's yeast or 12 g fresh yeast
2 tbsp orange blossom
Oil for frying
Honey
Preparation:
1- In a bowl, dilute the yeast with half the milk, mixing well to dissolve the yeast. Then add the semolina, followed by the eggs one by one and mix well with a spatula or whisk. Add the flour in batches and mix to obtain a slightly soft dough. Strain and leave to rest for 30 minutes.
2- Add the salt and orange blossom water and mix again. Cover and leave to rest for 1h to 1h30. Then mix the dough, cover and leave to rest for a further 1h.
3- After this time, add the peanuts and heat the oil. Using an ice-cream scoop or other suitable tool, fry the dough into small balls, which will swell as they cook.
5- Then dip them directly into the honey, letting the honey absorb before draining them in a container. Sprinkle with roasted and crushed peanuts. To preserve, leave to cool before placing in an airtight tin at the bottom of the fridge or in the freezer.
Egg zlabia for Ramadan
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