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Loading...Jalabia are crisp, lacy rings of yeasted batter fried until deep golden and steeped in a fragrant sugar syrup scented with saffron, orange blossom water, and a squeeze of lemon. They are a beloved Jordanian street treat, served warm during Ramadan, weddings, and family gatherings, with a satisfying crackle that gives way to a tender, syrup-soaked center.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Servings6
YieldAbout 18 rings (6 servings)
Nutrition Facts
Per serving (estimated)
- 385 kcalCalories
- 14 gFat
- 2 gSaturated Fat
- 62 gCarbs
- 1 gFiber
- 38 gSugar
- 5 gProtein
- 210 mgSodium
- 95 mgPotassium
- 25 mgCalcium
- 2.2 mgIron
- 1 mgVitamin C
- 3 mcgVitamin A
Ingredients
For the batter
- 2 cups (260 g) all-purpose flour
- 1 tablespoon instant yeast
- 1 tablespoon granulated sugar
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground turmeric
- 1/8 teaspoon saffron threads, crumbled
- 1 1/4 cups (300 ml) warm water (about 110 F)
- 1 tablespoon fresh lemon juice
For the orange blossom syrup
- 2 cups (400 g) granulated sugar
- 1 cup (240 ml) water
- 1 tablespoon fresh lemon juice
- 1 teaspoon orange blossom water
- 1/2 teaspoon rose water (optional)
- 4 whole green cardamom pods, lightly crushed
For frying and finishing
- 4 cups (960 ml) neutral oil such as sunflower or canola, for frying
- 1 tablespoon ground pistachios, for garnish (optional)
Directions
- Make the syrup first: combine the sugar, water, lemon juice, and cardamom in a small saucepan over medium heat. Stir until the sugar dissolves, then simmer for 8 to 10 minutes until slightly thickened. Remove from heat, stir in the orange blossom water and rose water if using, and set aside to cool completely.
- In a large mixing bowl, whisk the flour, instant yeast, sugar, salt, turmeric, and crumbled saffron threads until evenly colored. Pour in the warm water and lemon juice and whisk vigorously for 2 to 3 minutes until the batter is smooth, glossy, and the consistency of thin pancake batter. Cover loosely and let rest in a warm spot for 45 minutes, until bubbly on the surface.
- Pour the oil into a deep, heavy-bottomed pot to a depth of about 2 inches. Heat over medium heat to 350 to 360 F, using a thermometer to keep it steady.
- Transfer the rested batter to a piping bag fitted with a small round tip (about 1/4 inch), or use a sturdy zip-top bag with a corner snipped off. Hold the tip just above the oil and pipe the batter in a continuous spiral outward, making rings about 3 inches across, or in lacy pretzel shapes.
- Fry 3 to 4 rings at a time for about 1 1/2 to 2 minutes per side, flipping once with a slotted spoon when the underside is deep golden. Adjust the heat as needed so the rings cook through without browning too quickly.
- Lift the fried rings out with a slotted spoon, let them drain on a wire rack for 30 seconds, then immediately drop them into the cooled syrup. Let each ring soak for 20 to 30 seconds, turning once so it absorbs syrup on both sides.
- Lift the soaked rings out and arrange them on a serving platter. Sprinkle with ground pistachios if desired, and serve warm or at room temperature.
Cook’s Notes
- Keep the oil temperature steady at 350 to 360 F; if it is too cool the rings absorb oil and turn greasy, and if too hot they brown before cooking through inside.
- The batter should ribbon off the spoon and pipe easily, but if it loosens too much after resting, whisk in 1 to 2 tablespoons of flour to thicken it again.
- Always add the orange blossom and rose waters to the syrup after it comes off the heat so their floral aroma does not cook away.
- For an authentic Jordanian flavor, dip the rings in syrup while still hot so they crackle gently as the syrup seeps in.
- A squeeze of fresh lemon juice in both the batter and the syrup keeps the rings from feeling overly sweet and gives them a bright, syrupy finish.
