how we can make zolbia
How to Make Zolbia and Omaea, which are the most popular sweets of Ramadan in Iran. By creating a zebra, you can reduce the amount of sugar and sugar depending on your taste. Zolbia is a sweetness that is usually sold with okra and earfish. The raw materials of this kind of sweets can be yogurt, starch and yeast, which after adding to the so-called soaking it adds to flour. Usually, during the month of Ramadan, the consumption of Zolbia and okra is higher than in other months of the year. The production and consumption of this sweets is prevalent in a wide range of countries, including East Asia, the Middle East and North Africa. In this article from the site of Alam Sara we want to talk about calories and how to prepare zombie bamia with an image of a confectionary market without starch and diet yogurt in the category of cuisine. Come along with us.
Ingredients for the production of Zolbia
Flower Starch: 500 g
Creamy breakfast: 1 tsp
Sour yogurt: 500 grams
Flour: 1 tsp
Saffron: To the extent necessary
how we can make zolbia
Mix the starch and yogurt first, add the flour and saffron and refuse the ingredients. Keep the ingredients for 2 to 3 hours. Pour the contents into a bowl and fry in oil and dip in the syrup. Venture
What you need to know when making Zolbia: If the zolbia strings are thin, it's a sign that Zubbia is not. If the zubbia strings are not suitable, you can use a baking pink. If the soup is hot, it will drool. If the branches of zubbia are separated, it is a sign that the dough is too dense or too loose. Note: Although this food has a lot of flavor and sweetness, it is better not to overestimate it due to having sugar, and suffer from obesity After the month of Ramadan. In addition, you need to know that consuming this food will be thirsty during your dawn during the day. So it's better to eat Zolbia and Omaea only during the iftar.
Ingredients for the Zander Nectar
Water: 1 pc
Sugar: 500 grams
Joker Lemo: 1/8 teaspoonful
Saffron: To the extent necessary
Bottles: 1 tablespoon