Zalabiyeh II
Ingredients
Directions
Make the batter
Combine the salt and matzah meal in a bowl.
Add 4 cups of water and mix thoroughly.
Add another 2½–3 cups of water and mix thoroughly.
Add eggs, continuing to mix ingredients until left with a consistent batter.
If batter is too thin, let it rest for 7–10 minutes until it thickens.
Shape and fry
Wet your hands with water, and form the dough into round, flat patties by using a moistened plate as a working base.
Fry patties in a skillet with oil.
Nutrition, whole recipe (rough)
Counts 3 of 4 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 3 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
What each ingredient does
- Matzah meal
- Forms the base of the batter and gives the patties their body and structure.
- Eggs
- Bind the batter so the patties hold together when shaped and fried.
- Water
- Hydrates the matzah meal so it swells into a workable batter.
The step that matters
Letting the batter rest if it is too thin. Matzah meal absorbs liquid slowly over time. Resting lets the starch swell and thicken the batter, so patties hold their shape instead of spreading or falling apart in the skillet.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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