cooking the zolbia and bamia

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.