{"id":10260,"date":"2016-02-04T21:10:56","date_gmt":"2016-02-04T21:10:56","guid":{"rendered":"https:\/\/hadiaslebanesecuisine.com\/blog\/?p=10260"},"modified":"2026-10-25T19:29:05","modified_gmt":"2026-10-25T19:29:05","slug":"10260","status":"publish","type":"post","link":"https:\/\/hadiaslebanesecuisine.com\/blog\/10260\/","title":{"rendered":"Lebanese Zalabia Recipe (Sesame & Anise Fried Dough)"},"content":{"rendered":"

Have you ever tried Zalabia, the traditional Lebanese fried dough fritters, also known as Zlabia by some Lebanese<\/strong>? I guess every culture has its own specialty when it comes to fried dough, and Lebanon is no exception!<\/p>\n

Lebanese Zalabia: A Traditional Breakfast Favorite<\/h2>\n

Zalabia is one of our favorite breakfast treats, right alongside Manakish<\/strong><\/a>. Made with fermented dough and deep-fried until beautifully golden, these humble little treats are what I call a glorious affair! Why? Because you can enjoy them for breakfast with a generous serving of labneh and a cup of tea, or dust them with icing sugar and serve them as a sweet treat. Either way, they are absolutely delicious! They may not be the kindest to your waistline, but trust me, they will disappear from the table in no time.<\/p>\n

One thing worth mentioning is that Lebanese Zalabia is quite different from the Egyptian version<\/strong>, which is typically made into spongy fried balls soaked in sugar syrup. Our Lebanese version has its own character and charm, making it a delightful addition to your collection of traditional Lebanese recipes.<\/p>\n

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A Sweet Memory: Didi’s Review of My Lebanese Zalabia<\/h2>\n

My dear friend Didi, formerly of Dishin with Didi<\/em>, once shared a beautiful review of my cookbook, Hadia\u2019s Lebanese Style Recipes<\/em><\/a><\/strong>. When she received her copy, she was eager to explore its pages and even took it along when visiting her mother, reading her the recipes and showing her the mouthwatering photographs. One of the first recipes her mother wanted to try was my Lebanese Zalabia!<\/p>\n

Didi and her mother loved these traditional fried dough treats, describing their texture and flavor so beautifully. In her original review, Didi wrote that the Zalabia were \u201ccrispy, absolutely not greasy at all,\u201d<\/strong> with a slightly sweet, nutty flavor from the sesame seeds and a delicate hint of anise. She also loved my little tip of making three small holes in each piece of dough before frying. This simple trick makes it easier to see when the underside has turned golden and is ready to be flipped. I love how such a small detail can make cooking easier!<\/p>\n

They tried the Zalabia both ways I recommend serving them: sprinkled with powdered sugar and alongside labneh. But Didi had another idea that truly caught my attention. She dipped hers in tahini mixed with honey and absolutely loved the combination! Her mother tried it, too, and promptly fell in love with it.<\/p>\n

I had never thought of pairing Zalabia with tahini and honey, and I loved discovering this new way to enjoy one of our traditional Lebanese breakfast treats. Isn’t that one of the beautiful things about sharing recipes? Someone takes a dish from your kitchen, adds a personal touch, and creates delicious new memories of their own.<\/p>\n

Didi loved my cookbook so much that she even ordered a copy for her mother as a surprise Mother’s Day gift. Reading her kind words meant a great deal to me, and I’m delighted that my recipes brought such joy to both of them. These are the moments that make sharing my Lebanese cooking traditions so rewarding, and I’m happy to remember my dear friend Didi and her lovely review here.<\/p>\n

Why You’ll Love This Crispy Fried Zlabia Recipe<\/strong><\/h2>\n