Fried Fritter · Honey-Soaked
Zlebia
Photo: Habib M'henni / Wikimedia Commons · CC BY-SA 4.0
It's a cousin of Indian jalebi and Iranian zoolbia; all three names trace back to the medieval Arabic and Persian zalabiya.
A thin batter of flour, yeast and sugar is piped into hot oil in loose spirals, fried until crisp, then soaked in syrup. It's sold alongside makroudh in Kairouan's pastry shops and is especially popular during Ramadan.
Why it's made this way: Zlebia is sold across Tunisia, with the town of Béja the most famous for it, and in Kairouan it shares pastry-shop counters with makroudh, especially during Ramadan.
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