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Jalebi (, , , Urdu: جلیبی, , , ,) is a popular sweet snack in the Indian subcontinent, West Asia and some parts of Africa. It goes by many names, including jilapi, zelepi, jilebi, jilipi, zulbia, zoolbia, jerry, mushabak, z'labia, or zalabia.
The south Asian variety is made by Deep frying maida flour (plain flour or all-purpose flour) batter in pretzel or circular shapes, which are then soaked in sugar syrup. Jalebi is eaten with curd or rabri (in North India) along with optional other flavors such as kewra (scented water).
In some west Asian cuisines, jalebi may consist of a yeast dough fried and then dipped in a syrup of honey and rose water. The North African dish of Zalabia uses a different batter and a syrup of honey (Arabic: ʻasal) and rose water. (2025). 9781780764641, I.B. Tauris & Co.. ISBN 9781780764641, ch. Zalabiya Fritters (Sweet Crullers)
According to the Hobson-Jobson (1903) historical dictionary, the word jalebi is derived from the Arabic word zulabiya, or the Persian language zolbiya.
Priyamkara-nrpa-katha, a work by the Jain author Jinasura, composed around 1450 CE, mentions jalebi in the context of a dinner held by a rich merchant. 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. According to the Indian ambassador Nagma Malik, jalebi might have started life in Turkey and then arrived in Tunisia long ago before making its way to India. Others claim that it was created by a musician during the reign of the Abbasid caliph Harun al-Rashid, Ziryab, who made a prolonged stop over in Tunisia while traveling from Baghdad to Andalusia.
It has been suggested that the American funnel cake is derived from the Arab and Persian cuisine, brought by German emigrants and called Drechterkuche.
In Norman Chevers book, A Manual of Medical Jurisprudence for India (1870, page 178) mentions "jelabees" as a historical way of poisoning prisoners in India in the 1800s.
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 surviving 13th century recipes for the sweetmeat, the most widely accepted being that mentioned in a cookbook by Muhammad bin Hasan al-Baghdadi.
These are Frying dough foods, including types similar to . Zalābiya are made from a batter composed of eggs, yeasted flour, and milk, and then cooked in oil. They are made by a zalbāni. Unlike jalebi, the West Asian variety 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. In Yemen, the manner of preparing the zalabiyeh differed from the variety of jalebi made in the Indian sub-continent, insofar that the Indian variety was dipped in syrup, to give to it a glaze-like finish, whereas the Yemeni variety of zalabiyeh was "made from a soft yeast bread and which is fried on both sides in deep oil. There are those who add to the dough Nigella sativa for improved taste. They are eaten while they are still hot, while some have it as a practice to eat them with honey or with sugar."
Zalābiyeh is first mentioned in a 10th-century Arabic cookbook by Ibn Sayyar al-Warraq, a book later translated by Nawal Nasrallah. 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.
In Tunisia, the Zlabia is known to be a speciality of the city of Beja. In Algeria, the Zlabia of Boufarik, which is less greasy than the others and moderately sweet, is particularly successful.
is a "sponge cake" version cooked in a special round pot on a trivet and cooked in a ''tannur''.Translated by Nawal Nasrallah [https://books.google.com/books?id=dUC-e-l3XM8C&dq=Zalabiya&pg=PA417 Annals of the caliphs' kitchens]: Ibn Sayyār al-Warrāq's tenth-century Baghdadi cookbook Volume 70 of Islamic history and civilization Edition illustrated 2007 . 867 pages BRILL page 413-417 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.Hadi Yahmid [http://www.islamonline.net/servlet/Satellite?c=Article_C&cid=1189959276075&pagename=Zone-English-News%2FNWELayout French Ramadan About Solidarity] IslamOnlineFile:Jalebi, sweet food at Wikipedia's 16th Birthday celebration in Chittagong (01).jpg| Jilapi in Bangladesh, generally consumed as a sweetmeat, is a popular starter at social events. File:Jilapi1.JPG| Shahi jilapi, meaning King's jilapi, in Dhaka, Bangladesh. It is the largest form of the dessert. File:Zoolbia Bamieh.JPG| Zulbiā and bamiyeh in Iran File:Jalebi-Rabdi.jpg|Jalebi dipped in rabri
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