INGREDIENTS

INSTRUCTIONS

Bimuelos - Judeo-Spanish  Zalabia - Mid-Eastern  Zenguola - Indian
Syrup: Simmer the sugar, water and lemon juice for 15 mintues or until
thick enough to coat a spoon. Add the rose or orange blossom water and
simmer a few seconds longer; cover and chill.  Dough: dissolve the
yeast and sugar in about 1/2 cup warm water; let  stand 10-15 minutes
or until it froths. Put the flour in a large  bowl; mix in the salt and
yeast mixture. Stir in the remaining water  gradually and beat
vigorously for about 10 minutes, until smooth and  elastic. Cover with
a damp cloth and leave to rise in a warm place  for at least 1 hour.
Beat the batter once more and let it rise again.  Make the fritters in
batches. Put balls of dough by the teaspoon or  tablespoon into 1 1/2
inches of sizzling oil and fry until puffed,  crisp and golden, turning
them to brown evenly. You may find it  easier if you dip the spoon in
oil so that the batter rolls of  easily. Lower the heat a little to
give the fritters time to get done  inside before they are too brown.
The batter is light and produces  irregular, rather than perfectly
round shapes. If the oil is not hot  enough to begin with, the batter
tends to flatten out.  Lift the fritters out with a slotted spoon,
drain on paper towels and  dip them in the cold syrup for a few seconds
(you may let them soak  in the syrup a little longer).  Recipe by: The
Book of Jewish Food, Claudia Roden  Posted to JEWISH-FOOD digest by
Sheryl Donner <boxermom@iowacity.net>  on Dec 12, 1998, converted by
MM_Buster v2.0l.

A Message from our Provider:

“Jesus: right way, only truth, best life.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 5442
Calories From Fat: 40
Total Fat: 4.8g
Cholesterol: 0mg
Sodium: 1221.3mg
Potassium: 615.3mg
Carbohydrates: 1329.3g
Fiber: 13.6g
Sugar: 1004.8g
Protein: 46.5g