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The Hirshon Iranian Fritters Of The Caliph in Syrup - زولبیا مشاببك

The Hirshon Iranian Fritters Of The Caliph in Syrup – زولبیا مشاببك

  • Total Time: 0 hours


Units Scale
  • Batter :
  • 55 g (1/3 cup + 2 Tbsp) cornstarch, sifted
  • 50 g (3 1/2 Tbsp) whole milk yogurt
  • 3/4 tsp flour, unbleached, all purpose
  • 2 1/4 tsp. rose water
  • ***
  • 1 tsp. rosewater
  • 1/2 tsp. baking soda (add before frying)
  • corn oil for frying
  • ***
  • Syrup :
  • 200 g (1 cup) orange blossom honey
  • 200 g (1 cup) water
  • 1 Tbsp. rosewater or a few drops Bulgarian rose oil (strongly preferred)
  • 2 tsp. lemon juice
  • A few drops edible-grade musk extract (strongly preferred) or 1 finely crushed musk-flavored LifeSaver candy from Australia
  • A tiny pinch of ground crystals of edible camphor
  • 1 tsp. Grains of Paradise, freshly-ground
  • 1/2 tsp. freshly-ground cardamom
  • 1 tbsp. saffron cream, made from 1/2 smidgen ground saffron dissolved in 1 tbsp. hot cream
  • ***
  • Finely-minced or ground pistachios for garnish


  1. To make the batter:
  2. In a medium-sized deep bowl, using silicone spatula, combine cornstarch and yogurt as much as possible (it turns into a crumbly mix). Add flour and rosewater and with tenacity, combine until well blended into a very thick batter. Cover the bowl tightly with plastic wrap and let it rest at room temperature for at least 1 hour, up to overnight.
  3. When ready to fry, make the syrup. Syrup needs to be warm for this recipe.
  4. In a medium-sized deep saucepan, add honey and water, swirl and bring to a boil. Lower heat to medium-low, add rosewater, camphor, musk, lemon juice, grains of paradise, cardamom, and saffron cream, swirl to combine and let simmer for 1 minute.
  5. When ready for frying:  Add baking soda and rose water to the batter and thoroughly mix with spatula until flowing, but thick, smooth consistency. Note: Batter which is too thin will result in too thin fritters.
  6. Pour the batter into a pastry squeeze-bottle  (preferred over piping-bag) with no smaller hole than about 3mm (1/8”) diameter.
  7. To fry batter:
  8. Use a mid-sized flat fry-pan. Pour oil up to 1 cm (3/8”) deep. Heat oil on a-notch-or-two-lower-than medium. To test the temperature of oil, squeeze a drop of the batter into the oil and if the batter immediately expands and rises to the top, the oil is ready.
  9. For a successful shape, it is recommended to use a non-stick egg-ring in the oil as a guide (about 10 cm/ 4″ diameter). Have a small plate by the stove to rest the hot, oily egg-ring if needed.
  10. Squeeze batter into the oil slowly in a continuous coil motion, all around the inner edge of the egg-ring, leading to the center. If you wish to make them in the classic lattice shape, that is another option as well. Once the they are formed, loosen the ring and place it in the oil again for the next fritter to be squeezed out.
  11. As soon as the batter is fully enlarged and a tad golden at the edges, use a prong, fork or chopsticks, easily flip to fry the other side. When golden on both sides, scoop out, hold to drip the oil and immediately submerge it in the warm syrup for about 30 seconds.
  12. With a different utensil, scoop and place on the serving dish. Garnish with finely minced or ground pistachios.
  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Category: Recipes


  • Calories: 341.32 kcal
  • Sugar: 41.81 g
  • Sodium: 175.0 mg
  • Fat: 14.41 g
  • Saturated Fat: 2.76 g
  • Trans Fat: 0.0 g
  • Carbohydrates: 55.16 g
  • Fiber: 0.31 g
  • Protein: 0.78 g
  • Cholesterol: 6.76 mg