Zoolbia (Persian Fried Syrup Lattices)
Local name: زولبیا
In short: Crisp golden lattices piped from yogurt batter, deep-fried and soaked in saffron and rose water syrup, a sweet made for Ramadan evenings. It takes about 1 h in total and makes 8 servings.
- Prep
- 30 min
- Cook
- 30 min
- Resting
- 45 min
- Total
- 1 h
- Servings
- 8
- Difficulty
- Medium
- Calories
- 270 kcal
Zoolbia is the syrup-soaked fried lattice that fills sweet-shop windows in Iran during Ramadan, often sold beside bamieh, its finger-shaped cousin. A yogurt and yeast batter is piped into hot oil in tight, lacy patterns, fried until crisp and dropped into a saffron and rose water syrup. The result is crunchy at first, then juicy and very sweet. Serve it with strong black tea.
Instructions
- For the syrup, stir the sugar and water over medium heat until dissolved, then boil without stirring for 5 minutes. Add the lemon juice and simmer 3 minutes more. Remove from the heat, stir in the saffron water and rose water, and keep it warm.
- Whisk the flour, cornstarch, yeast and cardamom in a bowl. Add the yogurt and warm water and whisk into a smooth batter that falls from the whisk in a thick ribbon. Cover and rest for 45 minutes, until slightly bubbly.
- Spoon the batter into a squeeze bottle or a piping bag with a small round tip, about 4 mm (1/8 in).
- Heat the oil in a wide, deep pot to 170 to 175°C (340 to 350°F). Pipe the batter into the oil in a lacy lattice or flower about 7 cm (3 in) wide, with 3 or 4 overlapping loops.
- Fry each piece for 1 1/2 minutes per side, until golden and crisp. Lift out with a slotted spoon and let the excess oil drip for a few seconds.
- Drop the hot zoolbia into the warm syrup for 1 to 2 minutes, turning once. Lift out onto a wire rack to drain.
- Cool for 15 minutes before serving, so the syrup sets on the surface.
Tips
- Keep the oil at 170 to 175°C (340 to 350°F). Cooler oil makes greasy zoolbia, and hotter oil browns it before the inside crisps. Keep the syrup warm, not cold, so the pieces absorb it quickly without going soggy.
- Bamieh, the finger-shaped version, uses a choux-style batter piped in short ridged fingers. Soak it in the same syrup.
Questions and answers
Why is my zoolbia soggy?
The syrup was probably cold, or the pieces sat in it too long. Use warm syrup, soak for only 1 to 2 minutes and drain on a rack.
How long does zoolbia keep?
It is best the day it is made. Store it in a loosely covered container at room temperature for up to 2 days, since sealing it tightly makes it soft.
Can I bake zoolbia instead of frying it?
Not with good results. The batter needs hot oil to crisp into a lattice, while baking gives a dense, pale cake.
How long does it take to make Zoolbia (Persian Fried Syrup Lattices)?
About 1 h in total: 30 min of preparation and 30 min of cooking.
How many calories are in Zoolbia (Persian Fried Syrup Lattices)?
About 270 kcal per serving, with 2 g of protein, 52 g of carbohydrates and 6 g of fat. These values are estimates.
Nutrition per serving
| Calories | 270 kcal |
|---|---|
| Protein | 2 g |
| Carbohydrates | 52 g |
| Fat | 6 g |
| Fiber | 1 g |
| Sugar | 32 g |
| Sodium | 40 mg |
Estimated values, calculated from the ingredients.
