Zlabia Boufarik – Ingredients and Preparation Method

Zlabia Boufarik – Ingredients and Preparation Method

Zlabia Boufarik is a famous Algerian dessert, especially popular during the month of Ramadan. It is prepared on street carts and in shops.

It is said that the creation of this dessert started over a hundred years ago, becoming a staple during celebrations, holidays, and even distributed in mosques.

Zlabia can be made with flour and cornstarch or with semolina.

In this article from Arabicook.com, we will provide the ingredients and preparation methods for Zlabia Boufarik using both flour and cornstarch, as well as semolina.

Ingredients for Zlabia Boufarik:

For the flour and cornstarch version:

• 2 cups of white flour.
• 2 cups of cornstarch.
• 1½ cups of water.
• 1 teaspoon of instant yeast.
• Crushed pistachios for garnish.

For the syrup (Qatar):

• 3 cups of sugar.
• 1 cup of water.
• 1 teaspoon of ground cardamom and rose water.
• ¼ teaspoon of saffron threads.
• 1 tablespoon of lemon juice.

For the semolina version:

• 1 kilogram of coarse semolina.
• 2 tablespoons of yeast.
• 2 teaspoons of salt.
• Water as needed.
• 3 cups of syrup (Qatar).
• 1 cup of rose water.

Preparation Method for Zlabia Boufarik:

For the flour and cornstarch version:

1. In a large bowl, sift the flour and mix it with the cornstarch. Stir well, then add the yeast and mix again.
2. Gradually add the water while kneading the dough. You can use an electric mixer if preferred. Continue kneading until you achieve a runny dough that can be poured.
3. Cover the dough and let it rest for an hour, stirring every 15 minutes to release any air bubbles.
4. To prepare the syrup:
   • Combine the sugar and water in a pot over heat, stirring until the sugar dissolves. Add the lemon juice and let it simmer on low heat for about 15 minutes.
   • Add the saffron threads, cardamom, and rose water, letting it boil for another 5 minutes to infuse the flavors.
5. Prepare a piping bag with a medium-sized nozzle and fill it with the dough.
6. Heat oil in a deep pot over high heat. Pipe the dough in a spiral shape into the hot oil.
7. Once the zlabia turns golden, remove it from the oil and place it on kitchen paper to drain the excess oil.
8. Arrange the zlabia on a serving plate and drizzle with the syrup.

For the semolina version:

1. Dissolve the yeast in ¼ cup of lukewarm water with a pinch of sugar and let it proof.
2. In a large bowl, mix the semolina and salt, then add the proofed yeast.
3. Gradually add water while stirring until you achieve a runny dough.
4. Cover the dough and let it rest for two days.
5. Follow the same frying method as above.
6. Once fried, dip the zlabia in the syrup, then place them on a serving plate.