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  • תמונת הסופר/תmor beja

Zalabyeh - The Yemenite Doughnuts

So I decided to reconnect to my Yemenite heritage and make Zalabyeh - the Yemenite doughnut!

I do not know where you stand regarding Yemenite food .. but when it comes to dough, we know what we are doing :)

Zalabyeh is a soft, chewy and fluffy doughnut with a texture very reminiscent of Moroccan Sfenj, which is a bit more popular and known.

You can dip it in sugar syrup or coat it with sugar and serve it with or without jam, it would be delicious anyway you choose.


  • 500g of flour

  • 450ml of lukewarm water

  • 15g fresh yeast

  • 25 grams of sugar

  • teaspoon of vanilla extract

  • Pinch of salt

  • 25ml rum / whiskey / cognac


  • Mix the water, yeast and sugar in a bowl. And let the mixture rest for about 10 minutes.

  • Add the alcohol, vanilla extract and salt and mix.

  • Add the flour and form the mixture into a dough. The dough should be sticky. You can use a standing mixer or do it with your hands.

  • Cover the bowl and let the dough to rise for about an hour.

  • After an hour, knead the dough and then cover the bowl again and let it rise for another half hour.

  • Repeat this operation for 2-4 times, the more times you repeat it the more fluffy the doughnuts will be. (I repeat it 4 times)

  • When the dough is ready, spread some oil on the palms of your hands, so it would be easier to work with and it won't stick to your hands.

  • Cut small-medium balls out of the dough and gently stretch it to all sides, place in boiling oil and fry on both sides until golden.

  • Transfer the Zalabyeh to a tray lined with absorbent paper and then dip it in sugar.

As I mentioned the Zalabyeh doughnuts are insanely delicious as they are, but my apples&rum jam will take it to another level! You can find the recipe here.

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