Lebanese and Syrian Christmas Crullers (Zalabiya, Awwamaat)

1. 1

   Beat yogurt until smooth and thin.

2. 2

   Mix with baking soda and salt.

3. 3

   Sift flour in gradually until mixture can barely be dropped from a spoon.

4. 4

   Heat oil to 375 degrees F. Using two wet teaspoons, drop spoonfuls of dough, a few at a time, into hot fat.

5. 5

   Or wet hands and shape pieces of dough into 2 or 3 inch sticks and drop into fat.

6. 6

   Turn once so both sides become golden brown.

7. 7

   Allow about 5 minutes for frying each batch.

8. 8

   Drain on paper towel and serve with syrup of your choice.

9. 9

   SUGAR SYRUP: To make sugar syrup, combine 2 cup suage and 1/2 cup water and boil until syrup begins to caramelize and is thin and golden.

10. 10

    Skim foam as it rises to surface.

11. 11

    Flavor with a few drops of orang-flower water, rose water or lemon juice and pour hot over crullers.

12. 12

    VARIATION: To make a slightly more solid cruller, sift in enough EXTRA flour to make a dough just smooth enough to knead.

13. 13

    Knead for 2 or 3 minutes.

14. 14

    Pinch off pieces slightly smaller than walnuts, roll between floured hands, and fry.

15. 15

    Vanilla sugar or Confectioners' dusted after being cooked, though not authentic, is a good substitute for syrup on these crullers, if you prefer them less sweet and sticky.

16. 16

    HONEY SUGAR GLAZE: Bring honey to a boil with all ingredients.

17. 17

    Simmer for a minute or two, remove stick of cinnamon if you have used it, and pour over pastry or use for dipping.

* Per serving · 4 servings · Values may vary.