Fried Zalabia with Sareesira

Zalabia with sareesira, or semolina, or groats... so they won’t absorb oil while frying! Shape them like fingers or small loaves so you can fill them as you like for breakfast!

Progress: 25%Step 1 of 4

8 servingsBack to recipeBreakfast and brunch

Cook companion rail

Prep checklist

Session memory is activeThis device will remember your current step and 0/17 checked ingredients.

1 kilo flour1 cup sareesira1 and a half tablespoons sugar2 tablespoons salt2 tablespoons yeast3 tablespoons powdered milk1 cup gheeA pinch of whole anise seedsToasted sesame seeds1 eggWater 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 cakeClick the following link to make the tastiest manakish at home healthy manakish doughFor more from Alisar, here is easy khaliyat al-nahl

Step 1

Mix all the dry ingredients together, then add the ghee and rub it into the mixture so the flour absorbs it.

Cooking notes

sareesira manakish
savory cake
healthy manakish dough
easy khaliyat al-nahl

Open recipes. Bilingual kitchen. Smarter every week.

ExploreRecipes Chefs ChefChat WeekCraft Pantry

CompanyAbout Contact Help & FAQ Subscribe

LegalTerms of Service Privacy Policy Cookie Policy

ConnectShare Zesta on WhatsApp

Fried Zalabia with Sareesira cook mode | Zesta