Zlebiye Hamburg Style

Ingredients

In this adaptation of Zlebiye to Hamburg cuisine, we incorporate the flavors and ingredients commonly found in Hamburg dishes. The original Algerian Zlebiye is typically served plain or with a sweet syrup, while the Hamburg-style version features a tangy and savory sauce made with mayonnaise, mustard, vinegar, and honey. Additionally, the Hamburg-style Zlebiye is seasoned with a blend of spices such as paprika, cumin, and garlic powder, adding a unique flavor profile to the dish. We alse have the original recipe for Zlebiye, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 teaspoon instant yeast 1 teaspoon instant yeast
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 cup (240ml) warm water 1 cup (240ml) warm water
• Vegetable oil, for frying Vegetable oil, for frying
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon cumin 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder 1/2 teaspoon garlic powder
• 1/2 cup (120g) mayonnaise 1/2 cup (120g) mayonnaise
• 1 tablespoon mustard 1 tablespoon mustard
• 1 tablespoon vinegar 1 tablespoon vinegar
• 1 teaspoon honey 1 teaspoon honey

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 3g
• Carbohydrates (total, sugars): 35g, 2g
• Protein: 6g
• Fiber: 2g
• Salt: 0.8g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, instant yeast, and salt. Gradually add the warm water and mix until a smooth dough forms.
2. 2.
   Knead the dough for about 5 minutes until it becomes elastic and soft. Cover the bowl with a clean kitchen towel and let the dough rest for 1 hour, or until it doubles in size.
3. 3.
   Heat vegetable oil in a deep frying pan or pot to 180°C (350°F).
4. 4.
   Roll out the dough on a floured surface to a thickness of about 1/4 inch. Cut the dough into thin strips, approximately 4 inches long.
5. 5.
   Fry the dough strips in batches until golden brown and crispy, about 2-3 minutes per batch. Remove from the oil and place on a paper towel-lined plate to drain excess oil.
6. 6.
   In a small bowl, combine the paprika, cumin, and garlic powder. Sprinkle the spice mixture over the fried dough strips and toss gently to coat.
7. 7.
   In another bowl, whisk together the mayonnaise, mustard, vinegar, and honey until well combined. Adjust the seasoning to taste.
8. 8.
   Serve the crispy Zlebiye strips alongside the tangy sauce for dipping.

Treat your ingredients with care...

• Flour — Make sure to use all-purpose flour for the best results. Avoid using self-rising flour as it may affect the texture of the dough.
• Instant yeast — If you don't have instant yeast, you can use active dry yeast instead. Activate the yeast by dissolving it in warm water with a pinch of sugar before adding it to the flour.
• Mayonnaise — Use a good quality mayonnaise for the sauce to ensure a creamy and flavorful result.
• Paprika — Adjust the amount of paprika according to your spice preference. You can use smoked paprika for a smoky flavor.

Tips & Tricks

• For extra crispiness, make sure the oil is hot enough before frying the dough strips.
• You can add a pinch of salt to the dough for a savory twist.
• Experiment with different spices in the sauce, such as garlic powder or smoked paprika, to customize the flavor to your liking.
• Serve the Zlebiye Hamburg Style as an appetizer or snack at parties or gatherings.
• Store any leftover Zlebiye in an airtight container to maintain its crispiness.

Serving advice

Serve the Zlebiye Hamburg Style as a standalone appetizer or alongside a fresh salad for a complete meal. The tangy sauce pairs perfectly with the crispy strips, creating a delightful combination of flavors and textures.

Presentation advice

Arrange the golden-brown Zlebiye strips on a platter, garnished with fresh herbs such as parsley or cilantro. Place a small bowl of the tangy sauce in the center for dipping. This presentation will showcase the appetizing appearance of the dish.