Zlabia

Dissolve the yeast and sugar in 1/2 cup of warm water and let it activate for 10 minutes until foamy. In a large bowl, combine the flour and semolina, then add the yeast mixture, remaining water, vinegar, and saffron.

Whisk the batter vigorously until completely smooth with no lumps, about 5 minutes. The consistency should be like thick pancake batter that flows slowly from a spoon. Cover and let ferment at room temperature for 2 hours until bubbly and slightly risen.

While the batter ferments, prepare the syrup. Combine sugar and water in a saucepan, bring to a boil, and simmer for 10 minutes. Add lemon juice, honey, and orange blossom water. Let cool to warm temperature.

Heat vegetable oil to 175°C (350°F) in a deep pot, at least 8cm deep. Transfer the fermented batter to a squeeze bottle or piping bag with a small round tip.

Pipe the batter in a continuous spiral motion directly into the hot oil, creating circles about 8-10cm in diameter. The batter should sizzle immediately and begin to set. Fry for 2-3 minutes per side until crispy and deep golden orange.

Remove the zlabia with a slotted spoon and immediately plunge them into the warm honey syrup. Let them soak for 1-2 minutes, turning once to coat both sides evenly. The zlabia should absorb the syrup but remain crispy.

Lift from the syrup, let excess drip off, and arrange on a serving platter. Serve within a few hours for the best texture, as they become softer over time. The ideal zlabia is crispy on the outside and syrup-soaked within.