Salabia – Egyptian Dough Balls Baba Boulis
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 50 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 cup wheat flour, type 405
- 0.5 ½ cup water, lukewarm
- 0.5 ½ pack dry yeast
- 2 pinches sugar
- 1 pinch (s) salt
- 1 liter vegetable oil, neutral, e.g. sunflower or rapeseed oil, for deep-frying
- Powdered sugar, or honey, syrup, agave syrup
Print Recipe
Pin Recipe Instructions
- One cup holds 250 ml.
- Mix the flour, water, sugar, salt and yeast with a fork until a lump-free, thick dough is formed. Consistency roughly like liquid pancake batter.
- Let the dough rest for about 1/2 hour until it forms bubbles on the surface.
- Heat the oil in a saucepan, test when it is hot enough with a wooden stick that has bubbles up.
- Using a teaspoon, slide the dough into the oil in portions, turning the dough balls several times until they are golden brown.
- Drain on paper towels.
- Salabia is served with a syrup or honey for dipping, e.g. agave syrup, liquid honey or powdered sugar. In Sudan and Egypt, the delicious dough balls are eaten warm for breakfast. But they are also eaten cold throughout the day.
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