So happy to be finally sharing our zileybi recipe as we’ve been receiving so many requests for this over the years.
Making zileybi is not really difficult, but there are many things you have to make sure of to get them right.
For one, do not skip the fermentation step as it is crucial for both the flavour and structure of the zileybi. When adding the red food colouring to the batter, add just enough to get the batter a deep shade of pink to get the zilyebi bright red when fried and soaked. To get the zileybi soaked just right, both the sugar syrup and zileybi need to be warm when the zileybi is placed in the sugar syrup for soaking. There are some more tips and tricks you can use to get good zileybis; these you’ll find in the instructions.
For the batter
For the sugar syrup