TEHRAN (FNA)- From Shole Zard to Zoulbia and Bamiyeh, our library of Iranian and Persian recipes offers highlights of these Middle Eastern cuisines for the holy month of Ramadan.
ZOULBIA9 oz (255 g) Corn Starch9 oz (255 g) Kefir Cheese

1 1/4 Cup Sugar

3 Tbsp Rose Water

1/4 Cup Rose Water

3 Tbsp Honey

1/2 Tsp Citric Acid

1/2 Tsp Baking Soda

1 Tbsp Flour

1/4 Tsp Saffron

Vegetable Oil

PREPARATIONS:

1- Soak saffron in a 2 tbsp of boiling water for 30 minutes.

DIRECTIONS:

1- Combine corn starch, kefir cheese, flour and 3 tbsp of rose water, stir well until completely mixed.

2- Cover the container with a lid.

3- Allow the mixture to rest overnight (3 hours or more) on a warm room temperature.

Syrup:

4- in a separate bowl, mix sugar, 1/3 cup of water, 1/4 cup of rose water, honey, the soaked saffron and citric acid, stir thoroughly.

5- Transfer the mixture into a pot.

6- Heat the pot over medium heat, continue stirring until sugar is dissolved thoroughly. Keep the mixture warm throughout the baking.

7- Back to the corn starch container, open the container, add baking soda, and water (1/4 cup approx.) to loosen the batter (resemble the batter in the video). and mix well.

8- Heat vegetable oil in a pot, do not overheat.

Note: to test oil's temperature, drop a small portion of the batter into the oil and it should come back up and float slowly, in 1 or 2 seconds.

9- Place an egg ring (4 inches wide) in the pot, vegetable oil should not exceed or overlap the ring.

10- Transfer the batter into a piping bag and use a thin tip.

11- Pour/Swirl the batter into the egg ring.

12- In few seconds the batter will float, remove the ring and allow the Zoulbia to fry a turn gold. Flip if needed.

13- Remove the Zoulbia and dip in the syrup, allow few minutes to soak in.

14- Remove the Zoulbia and allow to cool down before serving.

By Fars News

 

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