Yes, at first thought it was chebkia that crazy to me and so I often have stomach aches after (I ca

Today's recipe habasit usa is special for several reasons. One, because they are out of place zlabies of the time natural Ramadan. Another, it is a recipe dedicated to April's Kitch, a blog must if you are interested in American cuisine, while April, habasit usa thanks to his curious spirit and soul open and uninhibited, it has many other recipes very different origins. Now celebrating its three years has organized a contest blog and recipes in a cookbook that offers the good winner. If you are Soul, you have time until April 15. The origin of Jalebi zlabia habasit usa is uncertain, some place in the Middle East, Syria and Libya. Even some people reinvidica this sweet Andalusian origin. What is certain is that it is a bakery habasit usa widely extended throughout the Maghreb and Middle East. We can find even in India and neighboring countries like Pakistan and Bangladesh, known for Jalebi. Proof of this is that I was offered to Sri Guru Nanak Dev festival Ji held in 2010. In Morocco it is often called zlabia chebakkia-chebakkia causing confusion with "real" fried dough with honey and decorated with sesame also consumed habasit usa by livestock. The zlabia is halfway between confectionery habasit usa and candy, so I recommend those who enjoy much sweetness. To swim, you can choose between honey, like me, or a thick syrup with water, sugar and orange blossom water or a dash of lemon juice. Ingredients for eight zlabies 125 grams of flour 150 ml warm water 1 teaspoon brown baker's yeast 1 pinch of salt Pinch of dye powder and fine filaments of saffron natural sunflower oil for frying Honey (with six Enough tablespoons) One tablespoon habasit usa orange blossom water Preparation If you use saffron threads, let them infuse in warm water for a while until it has taken color. Undo the yeast in warm water. Mix it with the flour, salt POSIMAT, dye powder (I mixed red and orange dyes). We will be a force too liquid. We left off at least an hour at room temperature. I do an overnight and keep it in the fridge, an hour before I leave them at room temperature for mass s'atemperi. Fill a bottle food, one can empty mayonnaise or ketchup because we too easily leave the frying it. We open with a knife in a little hole, so too will remain too thin. I use a plastic bag of food, making a small hole at the tip. We need a little skill, but with a little habasit usa practice you go out alone. Meanwhile, heat a tablespoon of honey with orange blossom habasit usa water. We leave the heat to low to keep it very liquid. Heat a small pan with oil, and when hot, forming zlabia doing a quick drawing. The cook both sides and dip in hot honey. You can see how the Sousoukitchen in this video, she uses a more sophisticated recipe but the steps are the same. Let cool and enjoy!
Yes, at first thought it was chebkia that crazy to me and so I often have stomach aches after (I can not stop) How beautiful the form of zlabia .... is your dish for the contest ? :) Reply Delete
Hello Beautiful! It's funny but I'm habasit usa not resemble the chebakkia :) I agree with you but I can not stop eating them, especially if you find one with the specifications of the mass tovets, crisp and lace it all :) hahahaha dripping honey is the bomb! Yes, this is the recipe habasit usa for April ... Regards, Remove
Georgina .... THANKS!! Especially for the nice words dedicated me to participate and to do so with a recipe of Ramadan, a time that I know is very seductive! I enjoyed very, really! And to oppose, must try ... although I for crafts "have a touch Bridget Jones" but ... comes out as you teach!! Delete Reply
Thank you for your loyalty ... Zlabies :) These are one of the first I tried sweet when I met my husband, he went to Perpignan and bought ... Flip and I, because first I thought it was candy, and then verify that it still had more curiosity, as had never seen anything like ... and less so with this dazzling color ...! Regards, Remove
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