Zoolbia
Zoolbia is a popular Iranian sweet, often enjoyed during Ramadan. It is made with farina, yogurt, flour, saffron, oil, baking soda, and water or rose water.
Zoolbia is a popular Iranian sweet, often enjoyed during Ramadan. It is made with farina, yogurt, flour, saffron, oil, baking soda, and water or rose water.
- Carbohydrate 16.2168 g
- Cholesterol 0 mg
- Fat 0.522 g
- Fiber 4.87199991703034 g
- Protein 1.914 g
- Saturated Fat 0.06786 g
- Serving Size 1 1 Serving (174g)
- Sodium 3.48 mg
- Sugar 11.3448000829697 g
- Trans Fat 0.28014 g
- Calories 50 calories
Step-by-step
- Zulbia is one of the popular sweets in Iran, which usually has many fans during the holy month of Ramazan.
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- Ingredients : , 200 grams farina, 180 grams yogurt, 20 grams flour, 1 tablespoon soup saffron dissolved, 1 teaspoon solid oil, 1.2 teaspoon baking soda, 1 tablespoon soup water or rose water
Beyond the Batter
The ingredient list hides the chemical interaction occurring between the yogurt and baking soda. Acidity in the dairy activates the leavening agent rapidly. Stir the farina and flour thoroughly to avoid dry pockets. Let the batter rest for 30 minutes at room temperature before piping. This resting window hydrates the starches completely.
The Frying Physics
Achieving crispness requires precise thermal control. Heat the oil to 180 degrees Celsius in a wide pan. Pipe the batter in concentric circles directly into the hot fat. Fry each piece for 90 seconds per side until golden. Drain excess oil on a wire rack rather than paper towels to prevent steaming.
Dietary Adjustments
Plant-based alternatives function well here. Substitute standard dairy with plain coconut yogurt using a 1:1 ratio. Ensure the alternative yogurt matches the thickness of regular yogurt to maintain proper batter viscosity. Solid plant shortening replaces the solid oil without altering crispness.
