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The first known recipe for jalebi can be traced back to the Kitab al-Tabikh: "The Book of Dishes" by Ibnn Sayyar Al Warraq, a Baghdadi cookbook from the 10th century. The name “zalabiya” echoes through history, indicative of the variations seen in the Middle East. Remarkably, the core concept of this fried dough soaked in syrup has remained unchanged through the centuries. Jalebi, zamliya, jilapi, or mushabak—each name emphasizes its geographical interpretations, yet they share an essential identity rooted in delicious, sweetness.
Ingredients for the Jalebi Recipe
To create this 10th-century jalebi, the ingredients list is both simple and intriguing:
1 cup (120 grams) of all-purpose flour
3 tablespoons (25 grams) of gram flour
A pinch of saffron threads