cooking the zolbia and bamia

[custom_adv]

Zalabia or Luqmat al qadi consisted of a yeast dough fried and then dipped in a syrup of honey and rose water[3] In Christian communities in West Asia, it is served on the Feast of the Theophany (Epiphany), often with dry sugar and cinnamon or confectioners sugar. In homeland, where it is known as zolbiya, the sweet was traditionally given to the poor during Ramadan.

Check Also

Biography of Farnaz Salmani, costume designer and new judge of the “Woman of the Day” program

Farnaz Salmani: Bridging Tradition and Modernity in Iranian Fashion In the evolving landscape of global …