Zalabya - Loukoumades Recipe

Zalabya, Loukomades, or sometimes also called Lokma is a crispy Middle Eastern dessert made from balled-up fried dough drizzled with sweet syrup.

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• Zalabya - Loukoumades Recipe
• Ingredients
• How to Make Zalabya (Loukoumades) - Step By Step
• Recipe Variations
• Serving Suggestions
• Storage
• More Middle Eastern Desserts
• Recipe Card
• Comments

Zalabya - Loukoumades Recipe

In my opinion, these fried donut holes will seem to taste bland if they aren't drizzled with syrup.

However, once poured with the syrup, every serving will taste sweet! The texture, to be more precise, is crisp on the outside, but as you bit down, you can make out the fluffy inside of the dough.

There are endless ways of serving this dish. I like to serve this dish as finger food for dessert or snack. It is super easy to serve and eat. Also, kids adore these fried balls drizzled with syrup

Ingredients

Note: This is an overview of the ingredients. See the recipe card for full information on ingredients and quantities.

All-purpose Flour. We need all-purpose flour to build the structure of our little round shape Zalabya.

Sugar. It will help activate the yeast into action. I also use sugar in making the syrup later on.

Dried Active Yeast. We will have to use dry yeast to give the dough a rise. It is also enhances the dough's texture.

Cornstarch. I used just 2 teaspoons of cornstarch.

Warm Water. It helps mixing all the dry ingredients and activate the dry yeast.

Dry milk. I used 1 tablespoon only. It helps the texture of the dough become moist and adds flavor as well.

Baking Powder. Help to rise the dough.

Oil. I used vegetable oil to fry the Zalabya.

For the syrup: I used water, sugar, a few drops of lemon juice, vanilla extract, and 2 tablespoons of honey to improve the syrup's consistency.

To make this recipe vegan friendly use corn syrup instead of honey and skip the dry milk.

Pistachio. Garnish with some crushed pistachios!

How to Make Zalabya (Loukoumades) - Step By Step

Make the syrup

One: In a saucepan, add sugar, water, lemon juice, honey and vanilla extract over medium heat, bring to a boil, and then simmer for 10-15 minutes. Turn off the heat, and let it cool down completely.

Make the dough

Two: In a mixing bowl, mix flour, salt, dry milk, dry yeast and baking powder until combined.

Three: Gradually add the warm water until you have an elastic, rubbery batter.

Tip: Make sure that the warm water you will be using for the dough will not be above 38C, 100F or else the dry yeast will no longer work.

Four: Cover the bowl and let it rise for 60-90 minutes.

Fry the dough

Five: Heat about 2 inches of oil in a frying pan over medium heat.

Tip: Heat the oil thoroughly first before you put it in the dough, or else the dough will just stick to the bottom, ruining its texture and shape.

Six: Brush a piping bag with some oil, then fill it with the batter.

Seven: Pip about 1 inch of batter, and then cut with scissors; continue piping and cutting the dough.

Eight: Flip into the other side to fry evenly until golden brown.

Nine: Now, take the Loukoumades out of the oil and toss them into the cooled syrup, and strain them to remove excess syrup.

Ten: Garnish with finely chopped pistachio, and serve!

Recipe Variations

• You can make chocolate syrup instead by adding melted chocolate to the syrup mixture.
• You can also skip adding Zalabya in simple syrup and instead sprinkle with powdered sugar while hot.
• Add cinnamon powder to the syrup mixture to add some warm flavor.
• Add a few drops of rose water in the syrup for extra flavor.

Serving Suggestions

Enjoy this dessert by serving it on top of your favorite ice cream flavor!

You can also serve this cute ball-shaped dish with Homemade Caramel Latte or orange juice!

This dessert has an almost pastry-like taste which makes it an ideal pair for your dose of coffee. If you are fond of Nutella, you can just dip this dish into the bowl and enjoy the crisp, sweet, and chocolatey combination of it!

Storage

Make-ahead of Time: Make the dough 1-2 montes ahead of time and freeze it until you are ready to fry it.

To store: I store leftovers for up to 5 days in an airtight container in the fridge.

More Middle Eastern Desserts

• Kunafa With Mango And Cream
• Kahk El Eid
• Baklava Rolls
• Qatayef (Atayef)
• Egyptian Basbousa Recipe (Semolina Cake)
• Om Ali – Egyptian Bread Pudding Recipe
• Mahalabia (Milk Pudding)

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Recipe Card