Zalabia

Part One; Syrup

(Can be done up to a day in advance)

Step One 

Stir the sugar and water together in a saucepan (don't use non-stick for this)

Step Two 

Place the pan on a high heat until the sugary water turns clear

Boil for 5 minutes without stiring

Step Three

Add the tangering juice and boil for another 30 seconds

Step Four

Take the syrup off the stove, stir in the orange blossom water 

Step Five

Decant into a heat proof container, and put straight into the fridge to cool

Part Two

Step One

Combine all the dry ingredients in a bowl, then add the yogurt

Step Two
Stir in the water and set aside to rise, until at least doubled in size 

Step Three

When the dough has risen, beat well with a spoon until the dough has deflated, and then set aside to rise again. Do this twice

Step Four 

Beat the dough one more time and transfer to a piping bag

Step Five

Half fill a large saucepan with the oil and heat on a high heat until small bubbles appear at the top, lower the heat to a medium temperature

Step Six
Pipe the dough in ‘squigle’ shapes, into the pan. Don’t overcrowd as the zalabia will expand and float very quickly

Step Seven

When they have risen to the top of the oil, flip the zalabia, fry for another minute and remove from the oil

Step Eight 

Place on a kitchen towel to drain excess oil and then dip each zalabia into the syrup whilst still piping hot

Step Nine

Dust liberally with cinnamon and eat fresh