9 oz (255 g) Corn Starch 9 oz (255 g) Kefir Cheese 1 1/4 Cup Sugar 3 Tbsp Rose Water 1/4 Cup Rose Water 3 Tbsp Honey 1/2 Tsp Citric Acid 1/2 Tsp Baking Soda 1 Tbsp Flour 1/4 Tsp Saffron Vegetable Oil PREPARATIONS: 1- Soak saffron in a 2 tbsp of boiling water for 30 minutes. DIRECTIONS: 1- Batter: 1- Combine corn starch, kefir cheese, flour and 3 tbsp of rose water, stir well until completely mixed. 2- Cover the container with a lid. 3- Allow the mixture to rest overnight (3 hours or more) on a warm room temperature. Syrup: 4- in a separate bowl, mix sugar, 1/3 cup of water, 1/4 cup of rose water, honey, the soaked saffron and citric acid, stir thoroughly. 5- Transfer the mixture into a pot. 6- Heat the pot over medium heat, continue stirring until sugar is dissolved thoroughly. Keep the mixture warm throughout the baking. 7- Back to the corn starch container, open the container, add baking soda, and water (1/4 cup approx.) to loosen the batter (resemble the batter in the video). and mix well. 8- Heat vegetable oil in a pot, do not overheat. Note: to test oil's temperature, drop a small portion of the batter into the oil and it should come back up and float slowly, in 1 or 2 seconds. 9- Place an egg ring (4 inches wide) in the pot, vegetable oil should not exceed or overlap the ring. 10- Transfer the batter into a piping bag and use a thin tip. 11- Pour/Swirl the batter into the egg ring. 12- In few seconds the batter will float, remove the ring and allow the zoolbia to fry a turn gold. Flip if needed. 13- Remove the zoolbia and dip in the syrup, allow few minutes to soak in. 14- Remove the zoolbia and allow to cool down before serving.Read More
Zoolbia Calories & Nutrition Values
Zoolbia and Bamieh is a traditional Persian sweet delicacy. It is often served with tea or doogh (yogurt drink). Zoolbia is sweet and has enough sugar to get you started in the morning. You can replace sugar cube with zoolbia and enjoy the taste while sweetening your tea, but if you have Hyperglycemia (high blood sugar), you might want to think twice about it, or sugar cube for that matter. 3.5 ounces (100 grams) of zoolbia has 296 calories. It contains 33.3 grams of sugar and 57.5 grams of carbohydrates. It is low in saturated fat, cholesterol and sodium.Read More
- 2 Large Eggplants
- 8 oz (227 g) Celery (3)
- 2 Carrots
- 1/4 Cabbage
- 1/4 Red Bell Pepper
- 1/4 Green Bell Pepper
- 3 Chili Peppers
- 1/4 Cauliflower
- 1/8 Bunch Mint
- 1/4 Bunch Parsley
- 1/4 Bunch Cilantro
- 1/4 Bunch Savory
- 1/4 Bunch Tarragon
- 3 Garlic Cloves
- Salt, Ground Chili Pepper, Turmeric, Black Caraway
- White Vinegar
1- Grill the eggplants.
2- Peel the skin and mince the grilled eggplants.
3- Mince mint (leaves), parsley, cilantro, savory (leaves) and tarragon (leaves).
4- grate the carrots.
5- mince celery, cabbage, bell peppers, chili peppers and the cauliflower.
1- Place all of the minced and grated ingredients in a large bowl.
2- Mash 3 or 4 garlic cloves into the bowl.
3- Add salt, ground chili pepper, turmeric and black caraway as preferred.
4- Mix the ingredients thoroughly until well blended.
For the sake of the video tutorial we used a small jar but the ingredients are for about 2 liters or 68 fluid oz.
5- Transfer the mixture into a jar.
6- Add white vinegar until tops the mixture (Shake/stir or tap the jar to make sure vinegar soaks deep into the mixture).
7- Seal the jar or container tight with a lid so no air can enter (preferably use just the right size of a jar that barely fits the mixture so that the seal contacts the mixture with no air in between).
8- Keep the jar at room temperature for at least 2 weeks.
Do Not Open the Jar for 2 weeks.
9- keep in refrigerator after (2 weeks) opening the container.
Read more about Torshi Liteh calories and nutritional facts
Try torshi liteh with Estamboli (loubia) polo!