Zoolbia (Persian Crisp Syrup Spirals)
Crisp golden lattices of fried batter dunked in saffron and rose syrup, a Ramadan favourite that stays crunchy for hours.
- Time1 hr 40
- LevelMedium
- Costabout £0.42 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Whisk the flour, cornflour and yeast together. Add the coconut yoghurt and warm water and beat for 3 minutes into a thick, smooth, ribbony batter. Cover and leave in a warm place for 1 hour until bubbly.
60 min - 2
Make the syrup. Dissolve the sugar in the water, add the lemon juice and simmer for 8 minutes. Stir in the saffron and rose water and keep warm.
8 min - 3
Heat the oil in a deep, wide pan to 170C, or until a drop of batter sizzles and rises straight away.
- 4
Spoon the batter into a piping bag with a 5 mm round nozzle, or a squeezy bottle. Pipe spirals and lattice shapes about 8 cm wide straight into the oil, a few at a time.
- 5
Fry for 1 to 2 minutes each side until crisp and golden. Lift out with a slotted spoon and drain briefly on kitchen paper.
3 min - 6
While still hot, drop into the warm syrup for 30 seconds, turn once, then lift onto a rack. Repeat with the rest and serve the same day.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
