Jalebi

Zalabia or Luqmat al qadi consisted of a yeast dough fried and then dipped in a syrup of honey and rose water[3]

In Iran, where it is known as zolbiya, the sweet was traditionally given to the poor during Ramadan. A 10th century cookbook gives several recipes for zulubiya. There are several 13th century recipes of the sweet, the most accepted being mentioned in a cookbook by Muhammad bin Hasan al-Baghdadi.[1] It was also mentioned in a tenth century Arabic cookbook by Ibn Sayyar al-Warraq, that was later translated by Nawal Nasrallah.[4][5]

Ernest A Hamwi, a Syrian immigrant to the United States, is believed to have used the Persian version zalabia as an early ice cream cone.[1]^:404

According to Hobson-Jobson, the Indian word jalebi is derived from the Arabic word zulabiya or the Persian zolbiya[6], another name for luqmat al qadi.This recipe was brought to Medieval India by Persian-speaking Turkic invaders.[7] In 15th century India, jalebi was known as Kundalika or Jalavallika. Priyamkarnrpakatha, a work by the Jain author Jinasura, composed around 1450 CE, mentions jalebi in the context of a dinner held by a rich merchant.[1] Gunyagunabodhini, another Sanskrit work dating before 1600 CE, lists the ingredients and recipe of the dish; these are identical to the ones used to prepare the modern jalebi.[8] The western Asian dish of Zalabia used a different batter and a syrup of honey and rose water, It was in India that the Indian jalebi got its distinct form - crispness, colour and the sticky sweetness.[9]

In the Indian subcontinent, it is known as Jalebi in Hindustani and served with sweetened condensed milk dish, rabri or eaten with kachori and vegetable curry in the northern part of the Indian subcontinent.

In Pakistan, jalebis are a popular dessert that are commonly consumed in households and in public events such as weddings or festivals.[10] In Bangladesh, this sweet is called Jilapi in Standard Bengali or Zilafi in some places in eastern Bangladesh such as Sylhet and Chittagong, and it is broadly consumed as an essential iftar item or as a snack.

This sweet is called jeri in Nepal, a word derived from Jangiri and the Mughal Emperor Jahangir.[11]

Pani Walalu or Undu Walalu is a traditional sweet of Sri Lanka prepared by frying a type of doughnut, made by using undu flour and rice flour and soaking in kithul treacle.

In the Maldives, it is known by the name "zilēbi".

It's known as zoolbia[12] (زولبیا) in Iran, although when translated into English, the spelling has alternatives and can include zolbiya, zulbiā, zulbia, zolbia, and others. In addition to being sweetened with honey and sugar, zoolbias in Iran is also flavoured with saffron or rose water.[12][13] Often in Iran, zoolbia is served with Persian-style black tea alongside a similar dessert with a different "egg" shape, Bamiyeh.[14] These deserts are commonly served during Nowruz (Persian New Year)[14][15] and Ramadan month.

Zlebia or zlabia is a type of pastry eaten in parts of Northwest Africa, such as Algeria, Tunisia and Libya as well as Morocco. Natural ingredients include flour, yeast, yoghurt, and sugar or honey. This is then mixed with water and commonly two seeds of cardamom (oil for the crackling).

These are found in the Levant and other Middle Eastern countries, including the Arab countries of Yemen, Egypt,[16] Syria, Lebanon, Iraq, and Comoros. Zalābiya or zalabia, zalabiya (زلابية) (Maghrebi Arabic: زلابية) are fried dough foods, including types similar to straight doughnuts.[17] Zalābiya are made from a batter composed of eggs, flour and milk, and then cooked in oil. They are made by a zalbāni. Unlike jalebi, zalabia may have a different shape, more like a free-form doughnut or a ball (but this is depending on the exact region and culture), and it may contain cinnamon, lemon, and powdered sugar.[17][18]