Fried Zalabia with Sareesira

Ingredients

• 1 kilo flour
• 1 cup sareesira
• 1 and a half tablespoons sugar
• 2 tablespoons salt
• 2 tablespoons yeast
• 3 tablespoons powdered milk
• 1 cup ghee
• A pinch of whole anise seeds
• Toasted sesame seeds
• 1 egg
• Water as needed, about 3 cups
• Note:
• Sareesira can be replaced with groats or coarse semolina because they prevent the zalabia from absorbing excess oil during frying.
• Ghee can be replaced with oil, but ghee gives the zalabia a crisp texture and a distinctive flavor.
• Sareesira is the bran of boiled wheat that results when we grind it to make bulgur, and it differs from groats, which are wheat bran before boiling.
• Here is the method for making sareesira manakish as well, from the left
• For more delicious pastries, here is the link: savory cake
• Click the following link to make the tastiest manakish at home healthy manakish dough
• For more from Alisar, here is easy khaliyat al-nahl

Method

1. Mix all the dry ingredients together, then add the ghee and rub it into the mixture so the flour absorbs it.
2. Start adding the water gradually and knead to form a firm dough. Knead well for a successful dough.
3. Let the zalabia dough rise well in a warm place.
4. Shape the zalabia into fingers or loaves as desired, then fry them in plenty of hot oil over medium heat, not high heat, or they will burn on the outside and stay raw inside.