Jalebi

2021-08-15T00:56:08Z

2607:FEA8:33C0:2CF0:B8BC:ACE7:9113:182D:

{{short description|Deep fried batter}}
{{redirect|Jilebi|the 2015 film|Jilebi (2015 film)|the 2017 film|Jilebi (2017 film)|the 2018 film|Jalebi (film)}}
{{Use dmy dates|date=January 2020}}
{{Infobox food
| name = Jalebi
| image = File:Zlabia (Pâtisserie orientale).jpg
| caption =
| alternate_name = [[#Names|see names]]
| region = [[Indian subcontinent]], [[West Asia]], [[North Africa]]
| course = [[Dessert]]
| country = [[India]] (Jilapi)<ref name="Alan2014">{{cite book |author=Alan Davidson |title=The Oxford Companion to Food |url=https://books.google.com/books?id=RL6LAwAAQBAJ&pg=PA424 |date=21 August 2014 |publisher=Oxford University Press |isbn=978-0-19-967733-7 |pages=424–425 }}</ref>

Regional variants:
{{plainlist|
*[[Bangladesh]]
*[[Iran]] (zoolbia)
*[[Pakistan]] (Jangiri)
*[[Tunisia]] (Zlabia)<ref name="harissa.com">{{cite book |title=Zlabia, la confiserie avec une histoire |url=https://harissa.com/news/article/zlabia-la-confiserie-avec-une-histoire |website=ndtv}}</ref>
*[[Pakistan]]
*[[Western Asia]] (Zalabiyeh or {{transl|ar|italic=no|luqmat al qadi}})<ref name="food.ndtv.com">{{cite web |last1=Sengupta |first1=Sushmita |title=History Of Jalebi: How The Coiled and Sugary West Asian Import Became India's Favourite Sweetmeat |url=https://food.ndtv.com/food-drinks/history-of-jalebi-how-the-coiled-and-sugary-west-asian-import-became-indias-favourite-sweetmeat-1825707 |website=ndtv}}</ref>
*[[Egypt]] (Meshbek: مشبك)<ref name="food.ndtv.com"/>}}
| served = Hot or cold
| main_ingredient = [[Maida flour]], [[saffron]], [[ghee]], [[sugar]]
| variations =
|similar_dish=[[Imarti]], [[Shahi jilapi]], [[Chhena jalebi]]}}
[[File:Jalebi being prepared, Bangalore.webm|thumb|Jalebi being prepared by a street vendor in [[Bangalore, India]]]]
'''''Jalebi''''' (Hindi: [[wikt:जलेबी|जलेबी]]), also known as '''''jilapi''''',''''' jilebi''''', ''''' jilipi''''', '''''zulbia''''', '''''jerry''''', '''''mushabak''''', or '''''zalabia''''', is a popular sweet snack. It is made by [[Deep frying|deep-frying]] [[maida flour]] ([[plain flour]] or [[all-purpose flour]]) [[Batter (cooking)|batter]] in [[pretzel]] or circular shapes, which are then soaked in sugar syrup.

This dessert can be served warm or cold. They have a somewhat chewy [[Texture (food)|texture]] with a crystallized sugary exterior coating. [[Citric acid]] or lime juice is sometimes added to the syrup, as well as [[rose water]]. Jalebi is eaten with [[curd]] or [[rabri]] (North India) along with optional other flavours such as [[kewra]] (scented water).

This dish is not to be confused with similar sweets and variants like [[imarti]] and [[chhena jalebi]].

==History==
[[File:Jerry Swari.jpg|alt=Jerry-Swari (Jalebi and a very thin fried Puri ), a popular snack in Nepal|thumb|''Jerry-Swari'' (''Jalebi'' and a very thin [[Puri (food)|Puri]] ), a popular snack in [[Kathmandu]], [[Nepal]].]]
[[File:Jalebi Making - Howrah 2004-04-11 00192.JPG|thumb|Jalebi batter being dropped in hot oil in [[Howrah]], [[West Bengal, India]]]]

=== Zalabia or zlabia ===
{{main|Zalabiyeh}}
Zalabia or {{transl|ar|italic=no|[[Lokma|luqmat al qadi]]}} consisted of a yeast dough fried and then dipped in a syrup of honey and rose water<ref name="Alan2014"/>

Zlabia is known to be a speciality of the city of [[Béja|Beja]], [[Tunisia]].<ref>{{Cite web|title=Tunisie [Vidéo]: Zlabia et Mkharak des sucreries très prisées à Béja - TN24.TN|url=https://tn24.tn/fr/article/tunisie-video-zlabia-et-mkharak-des-sucreries-tres-prisees-a-beja-256481|access-date=2021-05-16|language=fr-FR}}</ref> According to the Indian ambassador Nagma Malik, it might have started life in [[Turkey]] and then arrived in [[Tunisia]] long ago before coming its way to [[India]].<ref>{{Cite web|date=2015-08-27|title=I say jalebi, Tunisia says z'labia. Could this Indian sweet really be Levantine?|url=https://www.rashmee.com/2015/08/28/i-say-jalebi-tunisia-says-zlabia-could-this-indian-sweet-really-be-levantine/|access-date=2021-05-16|website=Rashmee Roshan Lall|language=en-GB}}</ref> Others claim that it was created by Abdourrahman Ibnou Nafaâ Ziriab, an [[Iraqis|Iraqi]] musician who was travelling from [[Baghdad]] to [[Andalusia]] and who decided to stop over in [[Tunisia]] in order to create a cake.<ref>{{Cite web|last=admin|date=2015-06-21|title=La Zlabia, un délice aux origines mystérieuses|url=https://babzman.com/la-zlabia-un-delice-aux-origines-mysterieuses/|access-date=2021-05-16|website=Babzman|language=fr-FR}}</ref> The history and the spread of zlabia so remain mysterious and unexplained.

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]].<ref name="Alan2014"/> It was also mentioned in a tenth century Arabic cookbook by Ibn Sayyar al-Warraq, that was later translated by [[Nawal Nasrallah]].<ref>{{cite book |last1=al-Warraq |first1=Ibn Sayyar |last2=Nasrallah |first2=Nawal |title=annals of the caliphs' kitchens |date=Nov 26, 2007 |publisher=BRILL |page=413 chapter 100 |isbn=978-9004158672 |url=https://books.google.com/books?id=dUC-e-l3XM8C&q=chapter+100}}</ref><ref>{{cite web |last1=al-warraq |first1=ibn sayyar |title=كتاب الطبيخ؛ وإصلاح الأغذية المأكولات وطيبات الأطعمة المصنوعات مما استخرج من كتب الطب وألفاظ الطهاة وأهل اللب |url=https://www.goodreads.com/book/show/18463142 |website=goodreads |access-date=17 September 2018}}</ref>

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]].<ref name="Alan2014" />{{rp|404}}

=== Modern jalebi ===
According to [[Hobson-Jobson]], the word jalebi is derived from the [[Arabic language|Arabic]] word ''zulabiya'' or the [[Persian language|Persian]] ''zolbiya<ref>Hobson-Jobson, s.v. "[http://dsalsrv02.uchicago.edu/cgi-bin/philologic/getobject.pl?c.1:1:239.hobson JELAUBEE]"</ref>'', another name for {{transl|ar|italic=no|luqmat al qadi}}. In 15th century, jalebi was known as ''Kundalika'' or ''Jalavallika''.{{citation needed|date=June 2020}} ''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.<ref name="Alan2014" /> ''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.<ref>{{cite news |author=Dileep Padgaonkar |date=15 March 2010 |title=Journey of the jalebi |url=http://timesofindia.indiatimes.com/life-style/food/food-reviews/Journey-of-the-jalebi/articleshow/5071902.cms?referral=PM |newspaper=The Times of India |access-date=2014-08-25 }}</ref> The western Asian dish of Zalabia used a different batter and a syrup of honey and rose water.

== Distribution ==

=== Indian subcontinent ===
[[File:Crispy Jalebi served on a plate on the day of Rathyatra festival in Howrah, West Bengal, India.jpg|thumb|Crispy Jalebi served on a plate, on the day of [[Rathyatra|Rathyatra festival]] in [[Howrah]], [[West Bengal]], India.]]
In [[India]], it is known as ''Jalebi'' in [[Hindi]] and served with sweetened condensed milk dish, [[rabri]] or eaten with [[kachori]] and vegetable curry in the northern part of the country. It is a popular breakfast snack in [[Uttarakhand]] and [[Uttar Pradesh]], equally popular as dessert at celebrations in other parts of the North India.

In [[Pakistan]], jalebis are a popular dessert that are commonly consumed in households and in public events such as weddings or festivals.<ref>{{cite news|url=https://tribune.com.pk/story/2270197/hot-jalebis-a-winter-quintessential|title=Hot jalebis, a winter quintessential|work=The Express Tribune|date=28 October 2020|access-date=20 December 2020|first=Zulfiqar|last=Baig}}</ref> 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.

In [[Nepal]], it is known as ''Jerry,'' a word derived from [[Jangiri]] and the [[Mughal Empire|Mughal Emperor]] [[Jahangir]].<ref>{{cite news|url=http://timesofindia.indiatimes.com/Potpourri/Jalebi_khani_hai/articleshow/3942696.cms|title=Jalebi khani hai?|date=7 January 2009|newspaper=The Times of India}}</ref> People ususally eat ''Jerry'' with ''Swari'', a very thin fried bread like [[Puri (food)]]. It is often eaten in morning with Nepali [[Masala chai|Masala chiya]].<ref>{{Cite web|date=2021-07-18|title=Must Try Local Breakfast|url=https://omgnepal.com/must-try-local-breakfast/|access-date=2021-08-01|website=OMG Nepal|language=en-US}}</ref>

''Pani Walalu'' or ''Undu Walalu'' is a traditional sweet of Sri Lanka prepared by frying a type of doughnut, made by using [[vigna mungo|undu]] flour and rice flour and soaking in [[caryota urens|kithul]] [[treacle]].

In the [[Maldives]], it is known by the name ''zilēbi''.

=== Middle East ===

==== Iran ====
It is known as {{transl|fa|zoolbia}}<ref name=":0">{{Cite web|url=http://www.iranchamber.com/recipes/dessert/zoolbia_baamieh.php|title=Iranian Recipes: Zoolbia & Baamieh|website=Iran Chamber Society|access-date=2019-03-03}}</ref> (زولبیا) in [[Iran]], although when translated into English, the spelling has alternatives and can include {{transl|fa|zolbiya}}, {{transl|fa|zulbiā}}, {{transl|fa|zulbia}}, {{transl|fa|zolbia}}, and others. In addition to being sweetened with [[honey]] and sugar, zoolbias in Iran is also flavoured with [[saffron]] or [[rose water]].<ref name=":0" /><ref>{{Cite web|url=https://www.sbs.com.au/food/recipes/saffron-zoolbia-deep-fried-pastry-saffron-sugar-syrup|title=Saffron zoolbia (deep-fried pastry with saffron sugar syrup)|website=Food|language=en|access-date=2019-03-03}}</ref> Often in Iran, zoolbia is served with Persian-style black tea alongside a similar dessert with a different "egg" shape, [[bamiyeh]].<ref name=":2">{{Cite journal|date=2007|editor-last=Newfield Metzelthin|editor-first=Pearl Violette|title=Contents|journal=Gourmet Magazine|publisher=Condé Nast Publications|pages=586}}</ref> These deserts are commonly served during [[Ramadan (calendar month)|Ramadan month]] as one of the main elements eaten after fasting.

==== Azerbaijan ====
''Zulbiya'' or ''zilviya'' is one of the unique sweets of [[Ganja]], one of the ancient cities of [[Azerbaijan]]. In the past, Zilviya was considered one of the main attributes of the Novruz in Ganja. Zilviya was usually cooked a few days before [[Novruz]] and served on the eve of the holiday. Just as each of the sweets and cookies placed on the table on the eve of holiday has a certain meaning in connection with Novruz, the round-shaped zilviyas, mostly baked in yellow and red, symbolized the equality of night and day on March 21.

=== North Africa and the Middle East ===
{{See also|Zalabiyeh}}

==== North Africa ====
''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).

==== Middle East and Comoros ====
These are found in the [[Levant]] and other Middle Eastern countries, including the [[Arab World|Arab]] countries of [[Yemen]], [[Egypt]],<ref>{{cite book|url=https://books.google.com/books?id=Bzo0Skd1kcYC&pg=PA110|title=Labour in the medieval Islamic world|last1=Shatzmiller|first1=Maya|author-link=Maya Shatzmiller|date=1993|publisher=BRILL|isbn=978-90-04-09896-1|page=110}}</ref> [[Syria]], [[Lebanon]], [[Iraq]], and [[Comoros]]. '''Zalābiya''' or '''zalabia''', '''zalabiya''' (زلابية) ([[Maghrebi Arabic]]: '''زلابية''') are [[Frying|fried]] [[dough]] foods, including types similar to straight [[doughnut]]s.<ref name=":1">{{Cite web|url=https://www.themediterraneandish.com/middle-eastern-vegan-donuts-zalabia/|title=Middle Eastern Vegan Donuts (Zalabia)|date=2016-02-09|website=The Mediterranean Dish|language=en-US|access-date=2019-03-03}}</ref> 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.<ref name=":1" /><ref>{{Cite web|url=http://www.middleeastkitchen.com/sweets/zalabia.html|title=Egyptian Zalabia Balls Recipe|website=www.middleeastkitchen.com|access-date=2019-03-03}}</ref>

=== Mauritius ===
[[File:Jalebis_(2981248011).jpg|thumb|163x163px|Hot Mauritian jalebi, also known as "Gato Moutaille"]]

In [[Mauritius]], jalebi are known as "Gateau Moutaille"; they are of Indian origins.<ref>{{Cite web|title=Jalebis Recipe|url=https://restaurants.mu/en/recipe/jalebis-recipe.html|access-date=2021-04-26|website=restaurants.mu|language=en}}</ref>

== Variations of the recipe ==
'''Zalābiya mushabbaka''' are [[Lattice (pastry)|latticed]] [[fritter]]s made in discs, balls and squares. They are dipped in clarified honey perfumed with rose water, [[musk]] and [[camphor]]. A recipe from a caliph's kitchen suggests milk, [[clarified butter]], sugar and [[Black pepper|pepper]] to be added.{{Cite quote|date=November 2009}}

{{transl|fa|Zalābiya funiyya}} is a "sponge cake" version cooked in a special round pot on a trivet and cooked in a ''tannur''.<ref>Translated by Nawal Nasrallah [https://books.google.com/books?id=dUC-e-l3XM8C&pg=PA417&dq=Zalabiya#v=onepage&q=Zalabiya&f=false Annals of the caliphs' kitchens]: Ibn Sayyār al-Warrāq's tenth-century Baghdadi cookbook Volume 70 of Islamic history and civilization Edition illustrated 2007 {{ISBN|978-90-04-15867-2}}. 867 pages BRILL page 413-417</ref> They are often stick shaped. They are eaten year-round, including in expatriate communities such as in France, although they are especially popular during [[Ramadan]] celebrations.<ref>Hadi Yahmid [http://www.islamonline.net/servlet/Satellite?c=Article_C&cid=1189959276075&pagename=Zone-English-News%2FNWELayout French Ramadan About Solidarity] IslamOnline</ref>{{unreliable source?|date=November 2016}}<gallery widths="200" heights="200">
File:Jalebi, sweet food at Wikipedia's 16th Birthday celebration in Chittagong (01).jpg|''Jilapi'' in [[Bangladeshi cuisine|Bangladesh]], generally consumed as a sweetmeat, happens to be one of the popular [[Entrée|starters]] in different parties.
File:Jilapi1.JPG|'''[[Shahi jilapi]]''', a huge and circle shaped jilapi, is the Dhakaiya version of jilapi from the [[Old Dhaka]] of [[Bangladesh]] which is very popular among the [[Dhakaiya]]s and all over Bangladesh West Bengal, Assam and Tripura.
File:Zoolbia Bamieh.JPG|''Zulbiā'' and ''[[bamiyeh|bāmieh]]'' in Iran
File:Jalebi-Rabdi.jpg|Jalebi dipped in [[rabri]]
</gallery>

==See also==
{{portal|Food}}
{{columns-list|colwidth=30em|
* [[List of deep fried foods]]
* [[List of fried dough foods]]
* [[List of Indian sweets and desserts]]
* [[List of African dishes]]
}}

==References==
{{reflist}}

{{Doughnut}}
{{Levantine cuisine}}
{{Cuisine of Lebanon}}
{{Cuisine of Iran}}
{{African cuisine}}
[[Category:Algerian cuisine]]
[[Category:Articles containing video clips]]
[[Category:Deep fried foods]]
[[Category:Egyptian cuisine]]
[[Category:Iftar foods]]
[[Category:Indian pastries]]
[[Category:Iraqi cuisine]]
[[Category:Lebanese cuisine]]
[[Category:Levantine cuisine]]
[[Category:Libyan cuisine]]
[[Category:North African cuisine]]
[[Category:Iranian pastries]]
[[Category:Mauritian cuisine]]

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