Recipe courtesy of Fardos, Fardos’s Kitchen
Fardos Hazem Alaghbar of Fardos’s Kitchen is a cook, baker & photographer with a passion for Middle Eastern food. We love how she experiments with traditional dishes we are familiar with, by also doing them in a new unique way. She shares recipes for not only Middle Eastern cuisine but other cuisines as well. We appreciate the beautiful details in her food photography, too!
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In the city of Nabuls/ Palestinian people are well known for their sweet tooth! Being one of them, I cannot resist to indulge in desserts that I’ve been raised enjoying it.
This “Halaweh w Zalabiyeh” is an absolute heaven for us! We enjoy eating this “sugar shocking” recipe in weekends, especially when family gathers around for breakfast. Because I live far away from my hometown, I always missed eating it, until my lovely mom taught me the full recipe.
We eat it by stuffing the fried bread with sesame seeds (Zalabiyeh) with (Halaweh) which is similar to Jam but a bit looser, usually made out of pumpkin. I used carrots instead.
- 2 pound carrots (1 kg), cut into thick julienne style rings
- 2 pound sugar (1 kg)
- 3/4 cup water
- 1 teaspoon lemon salt or juice of a lemon
- 4 cups all-purpose flour
- 4 teaspoon powder milk
- 1 teaspoon dry active yeast
- 4 teaspoon black sesame seed
- 2 teaspoon sugar
- pinch salt
- 1 1/2 cups water more as needed
- vegetable oil
- Place carrots with sugar and water in a thick bottom deep pan. At first let it boil few times, then lower the heat and let cook for about 1 hour to 1 1/2 hour until carrots are soft. yet holding their shape.
- Mix all dry ingredients together then start to add water gradually until the dough is soft and a bit sticky.
- Rub your hands with oil and start cutting the dough and shape each piece into a medium sized ball (depends on how big you want the bread), place on an oiled surface.
- Prepare a wide, deep pan, add a sufficient amount of oil for deep frying. Heat on medium high heat.
- On an oiled surface start to flatten the ball by hand until you get a flat medium thick dough.
- Carefully, slide the flattened dough into the pan and let it fry for less than a minute on each side (don’t let it get deep golden color). Place on a kitchen paper to absorb extra oil and cover with another paper. Repeat for all the quantity.
- Serve immediately with the carrot jam and enjoy it with a cup of mint tea!
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