Zalabia of Boufarik is classic from the city of Boufarik, known for its rich taste and long culinary tradition. This version focuses on the large zalabia that locals prepare with great care during Ramadan.
Ingredients
- 1 kg coarse semolina
- 2 tablespoons yeast
- 1 tablespoon salt
- 3 measures honey
- 1 measure water
- Orange blossom water
- Water for the dough
Background
Zalabia from Boufarik holds a special place in Algerian cuisine. Families in the city have preserved the original method for generations. During Ramadan, people travel from different regions to enjoy this famous sweet. The authentic version stands out with a unique texture and a deep flavor that imitators fail to achieve. Skilled producers rely on precise preparation and long fermentation, which give zalabia its signature character.
Preparation
Step 1
Place the semolina in a large bowl. Add the yeast dissolved in warm water and the salt. Mix while pouring water gradually until the batter reaches a fluid consistency similar to crepe batter.
Step 2
Cover the bowl and let the batter rest for 48 hours. During this time the volume will increase significantly.
Step 3
Mix again with a spatula and adjust with a little water if the texture is too thick.
Step 4
Heat oil for frying. Fill a piping cone or a squeeze bottle with the batter. Form spirals of zalabia directly into the hot oil. Fry until golden.
Step 5
Dip the cooked zalabia in warm honey mixed with water and a splash of orange blossom water. Let them soak until they absorb the syrup.
Step 6
Place the zalabia on a rack to remove excess syrup. Serve warm.
Serving Notes
This dessert pairs well with mint tea during Ramadan evenings. Its crisp exterior and syrupy interior make it a favorite in Blida and beyond.