Jalebi

Jalebi
Alternative names	jilapi, jilebi, jilbi, jilipi, jelabee, jerry, mushabak, zulbia, z’labia, zalabia, pani walalu.
Course	Dessert
Place of origin	Western Asia Regional variants: Afghanistan (جلیبی Jalebi); Algeria (Zalabia); Azerbaijan (Zülbiyə or zilviyə); Bangladesh (Jilapi); Egypt (Meshbek: مشبك); Ethiopia (Mushebek: ሙሸበክ); Fiji (Jalebi); India (Jalebi जलेबी); Iran (Zoolbia: زولبیا); Iraq (Zalabia); Kurdistan (Zülubiya); Nepal (Jerry जेरी); Pakistan (Jalebi جلیبی); Sri Lanka (Pani Walalu පැණි වළලු); Syria (Zinghol); Tunisia (Zlabia); Turkey (Zulbiye); Western Asia (Zalabiyeh);
Region or state	Western Asia, Indian Subcontinent, Africa
Serving temperature	Hot or cold
Main ingredients	Maida flour or yeasted dough, saffron, ghee, sugar or honey
Variations	Sesame oil, sesame seeds, yogurt, cinnamon, lemon, cardamon, also the shape of the food can change
Similar dishes	Afghan Jalebi, Chhena jalebi, imarti, shahi jilapi, bamiyeh, lokma, zalabiyeh.
	Cookbook: Jalebi; Media: Jalebi;

Jalebi being prepared by a street vendor in Bangalore, India

Jalebi ^[a], is a popular sweet snack in the Indian subcontinent, West Asia and some parts of Africa. It goes by many names, including jilapi, zelepi, jilebi, jilipi, zulbia, jerry, mushabak, z’labia, or zalabia.

The south Asian variety is made by deep-frying maida flour (plain flour or all-purpose flour) batter in pretzel or circular shapes, which are then soaked in sugar syrup. Jalebi is eaten with curd or rabri (in North India) along with optional other flavors such as kewra (scented water).

In some west Asian cuisines, jalebi may consist of a yeast dough fried and then dipped in a syrup of honey and rose water.^{[citation needed]} The North African dish of Zalabia uses a different batter and a syrup of honey (Arabic: ʻasal) and rose water.^[5]

^ Alan Davidson (21 August 2014). The Oxford Companion to Food. Oxford University Press. pp. 424–425. ISBN 978-0-19-967733-7.
^ ^a ^b Sengupta, Sushmita. "History Of Jalebi: How The Coiled and Sugary West Asian Import Became India's Favourite Sweetmeat". ndtv.
^ ^a ^b ^c ^d ^e ^f ^g Cite error: The named reference Marks was invoked but never defined (see the help page).
^ "Zlabia, la confiserie avec une histoire". harissa.com.
^ Salloum, Habeeb; Salloum, Muna; Salloum Elias, Leila (2013). Sweet Delights from a Thousand and One Nights: The Story of Traditional Arab Sweets. London: I.B. Tauris & Co. ISBN 978-1-78076-464-1. OCLC 8902838136., ch. Zalabiya Fritters (Sweet Crullers)

Cite error: There are <ref group=lower-alpha> tags or {{efn}} templates on this page, but the references will not show without a {{reflist|group=lower-alpha}} template or {{notelist}} template (see the help page).

[Alan2014-1] Alan Davidson (21 August 2014). The Oxford Companion to Food. Oxford University Press. pp. 424–425. ISBN 978-0-19-967733-7.

[food.ndtv.com-2] Sengupta, Sushmita. "History Of Jalebi: How The Coiled and Sugary West Asian Import Became India's Favourite Sweetmeat". ndtv.

[Marks-3] ^ ^a ^b ^c ^d ^e ^f ^g Cite error: The named reference Marks was invoked but never defined (see the help page).

[harissa.com-4] "Zlabia, la confiserie avec une histoire". harissa.com.

[6] Salloum, Habeeb; Salloum, Muna; Salloum Elias, Leila (2013). Sweet Delights from a Thousand and One Nights: The Story of Traditional Arab Sweets. London: I.B. Tauris & Co. ISBN 978-1-78076-464-1. OCLC 8902838136., ch. Zalabiya Fritters (Sweet Crullers)

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