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.
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
1- Soak saffron in a 2 tbsp of boiling water for 30 minutes.
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.
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
The Iran Project is not responsible for the content of quoted articles.