Zalabiya – Recipe – How to Make Zalabiya (Meshabbak/Shebakia)

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Zalabiya – Recipe – How to Make Zalabiya (Meshabbak/Shebakia)

Zalabiya—also known as Shebakia or Meshabbak—is one of the most famous traditional sweets in the Arab world. It is especially popular in North African countries like Libya, Tunisia, Algeria, and Morocco, as well as in Iraq.

This dessert is particularly associated with the holy month of Ramadan, when it is prepared in abundance to give energy to those fasting, and often distributed as charity.

The origins of Zalabiya’s name are surrounded by different stories. One version credits the famous musician and innovator Ziryab, who supposedly introduced it during his travels to Andalusia. Another tale says that a merchant once asked a cook to prepare a dessert, but the cook only had oil, sugar, and flour. When he saw the unusual shape of the fried dough, he exclaimed, “Zallat bi!”—which means “I made a mistake.” From that moment, the name “Zalabiya” stuck.

Nutritionally, Zalabiya is very rich in energy. Every 200 grams provides about 800 calories, 14 g fat, 1 g saturated fat, 161 g carbohydrates, and 8 g protein. This explains why it is such a favored Ramadan treat, helping people sustain their energy after a long day of fasting.

Ingredients:

Zalabiya

 

  • 1 cup flour

  • ¼ cup warm water

  • 1 teaspoon yeast

  • 1 ½ tablespoons cornstarch

  • Oil (for frying, as needed)

  • 2 tablespoons yogurt

  • ¾ teaspoon ground saffron

For the syrup (Qatr):
(Usually sugar, water, and rose or orange blossom water – prepared in advance.)

Preparation:

  1. Activate the yeast: Dissolve the yeast in the warm water and let it sit for about 5 minutes until it bubbles and foams.

  2. Mix the batter: In a separate bowl, combine cornstarch, flour, and saffron. Add the yogurt and a little frying oil, then mix well.

  3. Combine mixtures: Pour the yeast mixture into the flour mixture, stirring thoroughly. Gradually add more water as needed until a smooth batter forms.

  4. Fermentation: Cover the mixture and let it rest for about 1 hour, until it ferments and thickens into a soft dough.

  5. Prepare for frying: Heat oil in a deep pan. Meanwhile, prepare the sugar syrup (qat’r) so it is ready when the Zalabiya comes out of the oil.

  6. Shape and fry: Transfer the batter into a piping bag (or squeeze bottle) and pour it into the hot oil in spiral or lattice shapes. Fry until golden brown and crispy.

  7. Soak in syrup: Remove from the oil, drain briefly, then dip immediately into the sugar syrup so it absorbs the sweetness.

  8. Serve: Present to family or guests, and enjoy its crispy, golden sweetness—especially during Ramadan nights.

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