Salabia – Egyptian dough balls Baba Boulis

Ingredients for 4 servings:

• 1 cup wheat flour, type 405
• ½ cup of lukewarm water
• ½ pack of dry yeast
• 2 pinches of sugar
• 1 pinch of salt
• 1 liter vegetable oil, neutral, e.g. sunflower or rapeseed oil, for frying
• Powdered sugar, or honey, syrup, agave syrup

Instructions

Working time approx. 10 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 50 minutes

Traditional recipe from my father’s family

One mug holds 250 ml. Mix the flour, water, sugar, salt and yeast with a fork until you have a lump-free, thick batter. The consistency is about like runny pancake batter. Let the batter rest for about 1/2 hour until it bubbles on the surface. Heat the oil in a pan and test when it’s hot enough by using a wooden skewer to make bubbles. Use a teaspoon to drop a portion of the batter into the oil, turning the dough balls frequently until they are golden brown. Drain on kitchen paper. Salabia is served with syrup or honey for dipping, e.g. agave syrup, runny honey or even powdered sugar. In Sudan and Egypt, these delicious dough balls are eaten warm for breakfast. But they are also eaten cold throughout the day.