Zoolbia

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Yield: Serves 6

Measures

Dissolve ground saffron in 1 tablespoon of boiling water and set aside (click for How to Use Saffron).

For Batter: place the yogurt and corn starch in a mixing bowl. Let sit for 5 minutes. Then mix well.

Add the wheat flour, 2 tablespoons rosewater, butter, baking soda and dissolved saffron. Beat with a an electric mixer until the batter is smooth. Let it stand for 30 minutes.

For Syrup: combine water, 1/4 cup rosewater and sugar in a small saucepan. Bring to a boil. Continue heating over medium heat until sugar is completely dissolved and the syrup thickens, stirring occasionally (avoid too much stirring).

Add the lemon juice and ground cardamom, and stir well. Remove from heat.

Transfer the batter to a medium-size zip lock bag, remove the excess air and seal the top. With a scissors, snip off a corner to make a 1/4-inch-wide hole (you can use a funnel instead of zip lock).

In a deep medium skillet, heat the oil over medium-high heat. Then reduce the heat to medium.

Carefully squeeze out batter from the zip lock bag into hot oil. Gradually swirl the batter outward in a circular motion, make about 4 inches round.

Be careful, the oil may splash! Fry until golden brown on both sides, turning once. Add more oil if necessary.

Using tongs, carefully remove zoolbia from skillet and shake off excess oil. Drop gently into syrup. Let it stand in the syrup for 4-5 minutes.

Then place them in a colander in a single layer.

Transfer zoolbia to a serving dish and cool in a single layer. Repeat with remaining batter.

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