{"id":285892,"date":"2011-09-17T08:20:00","date_gmt":"2011-09-17T06:20:00","guid":{"rendered":"https:\/\/stagingapp15670.cloudwayssites.com\/zlabias"},"modified":"2011-09-17T08:20:00","modified_gmt":"2011-09-17T06:20:00","slug":"zlabias","status":"publish","type":"post","link":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/zlabias\/","title":{"rendered":"Zlabias"},"content":{"rendered":"
\n
\n<\/p>\n
\n<\/a><\/div>\n
\n<\/div>\n
\nHere is the recipe for
\nfamous zlabias that gave me a hard time. This recipe is
\nyet simple but I only needed patience… Because the
\nzlabia dough rises for a long time, even a very long time. And this is the
\nonly way to get the famous “spines” on the
\nperimeter. In addition, it takes a lot of practice to get the right
\nform and the right gesture. These zlabias make me dream for years
\nand it took me a few months to find all the tricks for the
\nsucceed. It is also thanks to the professionals who responded to
\nmy questions you find the recipe here today!<\/div>\n
\n<\/div>\n
\n<\/div>\n

<\/a><\/p>\n

\nI give you the
\n recipe with “homemade” honey which is not a real
\n bee honey, but a flavored sugar syrup. We add in
\n lemon juice and\/or alum stone which are acidifiers
\n which prevent the crystallization of the syrup. In addition, it gives the
\n typical taste of zlabias. <\/b><\/div>\n
\n<\/b><\/p>\n
\n<\/div>\n<\/div>\n
\n<\/a><\/a> Recipe
\nzlabias: (this gives a large quantity, but it is necessary at least
\nthis for practice!)<\/p>\n

Dough for
\nprepare 5 days before frying:<\/b><\/span>
\n-1kg
\nof flour<\/b><\/span>
\n-1l of water<\/b><\/span>
\n-20g
\nof yeast<\/b><\/span>
\n-yellow dye
\negg or orange<\/b><\/span>
\n
<\/b><\/span>
\nHoney:<\/b><\/span>
\n-3kg
\nof sugar<\/b><\/span>
\n-1.5l of water<\/b><\/span>
\n-the
\njuice of two lemons (and\/or a piece of alum stone from the
\nsize of a ball)<\/b><\/span>
\n-1 or 2
\ntablespoon of honey<\/b><\/span>
\n-3
\nor 4 tablespoons of orange blossom<\/b><\/span><\/p>\n

\nStart
\nby diluting the fresh or dry yeast. For the fresh yeast,
\ncrumble it first!<\/span><\/i><\/span><\/span><\/span><\/p>\n

<\/i><\/div>\n

\n<\/a><\/span><\/div>\n
\n
\n
<\/i><\/div>\n<\/div>\n
\n
\nAdd 50g of water
\n warm and mix well to dissolve all the yeast.<\/i><\/div>\n<\/div>\n
\n
\n
<\/i><\/div>\n<\/div>\n
\n<\/a><\/span><\/div>\n
\n
\n
<\/i><\/div>\n<\/div>\n
\n
\nAdd salt and  .
\n flour and mix well. <\/i><\/div>\n<\/div>\n
\n
\n
<\/i><\/div>\n<\/div>\n
\n<\/a><\/span><\/div>\n
\n
\n
<\/i><\/div>\n<\/div>\n
\n
\nThen add the
\n remaining warm water, mixing well either in a food processor or with a
\n manual whip. Even if the dough seems lumpy at first, it will
\n liquefy thanks to the actions of the yeasts.<\/i><\/div>\n<\/div>\n
\n
\n
<\/i><\/div>\n<\/div>\n
\n<\/a><\/span><\/span><\/div>\n
\n<\/div>\n
\n
\n<\/a>Let
\n rest the dough (with a cloth over the bowl) for now…<\/i>
\n 5
\n days<\/b>
\n<\/i>! This is where the secret of the zlabia lies. He
\n Let the dough rise three times. It will actually swell,
\n then fall back. Then re-inflate and so on. Depending on the weather,
\n it will take between 3 and 5 days. Because we are in fact preparing a
\n leaven. <\/i>The zlabia is in fact fried leaven.<\/b><\/i>
\n After three or five days, the dough begins to smell like a
\n sour yogurt smell. And if you taste it, it sparkles in your mouth:
\n that’s when it’s ready! It is at this moment, that while passing to
\n the frying, it will give the famous “spines” on the
\n outer circle. There are recipes that say to wait 3
\n hours before frying, well no! It takes time. Even though
\n it gives good zlabias, if one wishes the thorns, it is
\n will have to wait!<\/i><\/div>\n<\/div>\n
\n
\n
<\/i><\/div>\n<\/div>\n
\nD-Day: <\/i>
\nPrepare
\nthe honey by putting the sugar and water in a large saucepan.<\/i><\/div>\n
\n
\nThe quantities of the
\n recipe do not match the pictures (I made a lot less
\n than indicated, but it is indeed 3kg of sugar that should be used).<\/i><\/div>\n<\/div>\n
\n<\/div>\n
\n<\/a><\/div>\n
\n
\n
<\/i><\/div>\n<\/div>\n
\n
\nPut to boil
\n on moderate fire. Let cook without stirring for about 30 minutes.
\n minutes. Then add lemon juice and\/or alum stone.<\/i><\/div>\n<\/div>\n
\n
\n<\/a>
\n Advice
\n from Bernard:<\/b>
\n<\/span> even if I add alum stone, I can still
\n put some lemon juice anyway, it brings a little acidity
\n very nice in the final zlabia!<\/i><\/div>\n<\/div>\n
\n<\/div>\n
\n<\/a><\/div>\n
\n<\/div>\n
\nThe honey is ready
\nwhen it has the color of a real honey. Add at this time, outside the
\nthree or four tablespoons of orange blossom water, and
\nhoney.<\/i><\/div>\n
\n<\/div>\n
\n<\/a><\/div>\n
\n
\nWhip the dough well with a whisk
\nmanual. It should have the consistency of a very thin pancake batter.
\nthick. Add the chosen coloring. I put a “yellow” dye
\nof egg”.<\/i><\/p>\n<\/div>\n
\n<\/a><\/div>\n
\n<\/div>\n
\nUntil we get a
\norange-yellow color. (The photos of the recipe are displayed on
\nseveral months because I took several times… The
\ncolors can change!).<\/i><\/div>\n
\n<\/div>\n
\n<\/a><\/div>\n
\n<\/div>\n
\nPrepare the material
\nfor zlabias. The vat with the dough and a ladle, a funnel
\n(you can cut the tip to have a wider outlet). A
\nThe funnel is sufficient to cook 4 zlabias at the same time. <\/i><\/div>\n
\n<\/div>\n
\n<\/a><\/div>\n
\n<\/div>\n
\n<\/a>For
\nthe frying, I bought myself a dish at paella. It is enough to
\nput 1,5cm of oil. The honey pot should be at
\nproximity. With the recipe I give you, there will be more
\nhoney, because on the photo there is not enough<\/b>! <\/i><\/div>\n
\n<\/div>\n
\n<\/a><\/div>\n
\n<\/div>\n
\nWhen the oil is well
\nwarm (not too hot either, otherwise the zlabias will get colored!),
\nFill the funnel with dough and plug the bottom with a finger. The
\nto have beautiful zlabias is long to take. The
\nphotos of zlabias at the end of the recipe are the result of
\nnumerous tests. It is necessary to make long spirals which start from
\nfrom the outside to the center and you need at least 6 “circles”.
\nsuccessive. You can do several zlabias without stopping. <\/i><\/div>\n
\nTo see a real pro
\n(during my report on “La Rose de Tunis”) to make the
\nzlabias: click
\nhere!<\/a>  <\/a><\/i><\/div>\n
\n<\/div>\n
\n<\/a><\/div>\n
\n<\/div>\n
\nWith a camera
\nin the hands, it is not easy to take pictures, this is not
\nthe most beautiful zlabia in honey! Dip the zlabias in the honey.
\nThere is at this moment, a magic moment, the doughnut absorbs the honey
\nhe needs. <\/i><\/div>\n
\n<\/div>\n
\n<\/a><\/div>\n
\n<\/div>\n
\nThen let
\nDrain the zlabias on a rack. <\/i><\/div>\n
\n<\/div>\n
\n<\/a><\/div>\n
\n<\/div>\n
\nI do not hide that it
\nthere was a huge amount of mutant zlabias… But I am the
\nproof that it can be done. Just practice… <\/i><\/div>\n
\n<\/div>\n
\n<\/a><\/div>\n
\n<\/div>\n
\n<\/a><\/div>\n
\n<\/div>\n
\nThe zlabia will shine a little less after some
\nhours, the honey is drained and the balance is reached! <\/i><\/p>\n

<\/div>\n

\n<\/a><\/div>\n
\n<\/div>\n
\nAfter many
\ntrials (and a lot of failed zlabias!) we finally arrive at some
\nbeautiful zlabias. I saved the most beautiful ones for the photo.
\nI think that if you do nothing else for days, all the
\nzlabias can look like these: <\/i><\/div>\n
\n<\/div>\n
\n<\/a><\/div>\n
\n
\n<\/div>\n<\/div>\n
\n<\/a><\/div>\n
\n<\/div>\n


\n<\/i><\/p>\n

\n<\/i><\/a><\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Here is the recipe for famous zlabias that gave me a hard time. This recipe is yet simple but I only needed patience… Because the zlabia dough rises for a…<\/p>\n","protected":false},"author":1,"featured_media":51501,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[144],"tags":[142],"class_list":["post-285892","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sweet","tag-sweet"],"acf":[],"_links":{"self":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts\/285892","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/comments?post=285892"}],"version-history":[{"count":0,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts\/285892\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/media\/51501"}],"wp:attachment":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/media?parent=285892"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/categories?post=285892"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/tags?post=285892"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}