Zalabya

Method

Combine flour, baking powder and salt in a bowl, then gradually whisk in warm water to form a smooth, thick batter with the consistency of pancake mix. Heat oil in a deep pan to 170°C and carefully pipe the batter directly into the hot oil using a piping bag with a star nozzle, creating spiral or coiled shapes about 8cm in diameter. Fry for 2-3 minutes until golden brown on one side, then flip and fry for another 2 minutes until crispy. Prepare the syrup by heating honey, sugar, water and lemon juice together until slightly thickened, then stir in cinnamon. Immediately dip the hot fried zalabya into the warm syrup to coat thoroughly, arrange on a serving plate and sprinkle with chopped pistachios while still warm. Serve immediately whilst the exterior remains crispy and the syrup is warm.