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{{Short description|Sweet snack of deep fried batter}}
{{redirect|Jilebi|the 2015 film|Jilebi (2015 film)|the 2017 film|Jilebi (2017 film)|the 2018 film|Jalebi (film)}}
{{Use dmy dates|date=January 2020}}
{{Infobox food
| name = Jalebi
| image = Jalebi - Served in a Plate.JPG
| caption =
| alternate_name = jilapi, jilebi, jilbi, jilipi, jelabee, jerry, mushabak, zulbia, z’labia, zalabia, pani walalu.
| region = Western Asia, Indian Subcontinent, Africa
| course = [[Dessert]]
| country =

Origins is unknown
Regional variants:
{{plainlist|
*[[Afghanistan]]
*[[Algeria]] (Zalabia)<ref name="Alan2014">{{cite book |author=Alan Davidson |title=The Oxford Companion to Food |url=https://books.google.com/books?id=RL6LAwAAQBAJ&pg=PA424 |date=21 August 2014 |publisher=Oxford University Press |isbn=978-0-19-967733-7 |pages=424–425 }}</ref>
*[[Azerbaijan]] (Zülbiyə or zilviyə)
*[[Bangladesh]] (Jilapi)
*[[Egypt]] (Meshbek: مشبك)<ref name="food.ndtv.com"/>
*[[Ethiopia]] (Mushebek: ሙሸበክ)
*[[India]] (Jalebi)<ref name="Marks"/>
*[[Iran]] (Zoolbia: زولبیا)
*[[Iraq]] (Zengoula)<ref name="Marks"/>
*[[Kurdistan]] (Zülubiya)<ref name="Marks"/>
*[[Nepal]] (Jerry जेरी)
*[[Pakistan]] (Jalebi جلیبی)<ref name="Marks"/>
*[[Sri Lanka]] (Pani Walalu පැණි වළලු)
*[[Syria]] (Zinghol)<ref name="Marks" />
*[[Tunisia]] (Zlabia)<ref name="harissa.com">{{cite book |title=Zlabia, la confiserie avec une histoire |url=https://harissa.com/news/article/zlabia-la-confiserie-avec-une-histoire |website=ndtv}}</ref>
*[[Turkey]] (Zulbiye)<ref name="Marks" />
*[[Western Asia]] (Zalabiyeh)<ref name="food.ndtv.com">{{cite web |last1=Sengupta |first1=Sushmita |title=History Of Jalebi: How The Coiled and Sugary West Asian Import Became India's Favourite Sweetmeat |url=https://food.ndtv.com/food-drinks/history-of-jalebi-how-the-coiled-and-sugary-west-asian-import-became-indias-favourite-sweetmeat-1825707 |website=ndtv}}</ref>
}}

| served = Hot or cold
| main_ingredient = [[Maida flour]] or yeasted dough, [[saffron]], [[ghee]], [[sugar]] or honey
| variations =Sesame oil, sesame seeds, yogurt, cinnamon, lemon, cardamon, also the shape of the food can change
|similar_dish= [[Chhena jalebi]], [[imarti]], [[shahi jilapi]], [[bamiyeh]], [[lokma]], [[zalabiyeh]]}}

[[File:Jalebi being prepared, Bangalore.webm|thumb|Jalebi being prepared by a street vendor in [[Bangalore, India]]]]
'''''Jalebi''''' ({{Lang-hi|जलेबी}},{{Lang-bn|জিলাপি}},{{Lang-or|ଜିଲାପି}}, [[Urdu]]: جلیبی‎, {{Lang-ne|जेरी}} {{lang-si|පැණි වළලු}}), is a popular sweet snack in south and west Asia, Africa, and [[Mauritius]]. It goes by many names, including '''''jilapi''''',''''' jilebi''''', ''''' jilipi''''', '''''zulbia''''', '''''jerry''''', '''''mushabak''''', '''''z’labia''''', or '''''zalabia.'''''

The [[South Asian cuisine|south Asian]] variety is made by [[Deep frying|deep-frying]] [[maida flour]] ([[plain flour]] or [[all-purpose flour]]) [[Batter (cooking)|batter]] in [[pretzel]] or circular shapes, which are then soaked in sugar syrup. Jalebi is eaten with [[curd (India)|curd]] or [[rabri]] (in North India) along with optional other flavors such as [[kewra]] (scented water).

In some [[Middle Eastern cuisine|west Asian cuisines]], jalebi may consist of a yeast dough fried and then dipped in a syrup of honey and rose water.{{citation needed|date=January 2022}} The [[North Africa|North African]] dish of ''Zalabia'' uses a different batter and a syrup of honey ([[Arabic]]: ''ʻasal'') and rose water.<ref>{{cite book |author-last1=Salloum |author-first1=Habeeb |author-last2=Salloum|author-first2=Muna |author-last3=Salloum Elias|author-first3=Leila|title=Sweet Delights from a Thousand and One Nights: The Story of Traditional Arab Sweets|publisher=I.B. Tauris & Co.|location=London |year=2013|page= |language=en|oclc=8902838136 |isbn=978-1-78076-464-1}}, ch. [https://books.google.co.il/books?id=cp-LDwAAQBAJ&pg=PT129&dq=zalabiya&hl=en&sa=X&ved=2ahUKEwirltKB1aj1AhWm7rsIHWOOAlUQ6AF6BAgHEAI#v=onepage&q&f=false Zalabiya Fritters (Sweet Crullers)]</ref>

Jalebi can be served warm or cold. They have a somewhat chewy [[Texture (food)|texture]] with a crystallized sugary exterior coating. [[Citric acid]], lime juice and [[rose water]] is sometimes added to the syrup. Similar but distinct dishes include [[imarti]], [[chhena jalebi]], [[lokma]], [[zalabiyeh]], and [[bamiyeh]].

==History==
[[File:Jalebi Making - Howrah 2004-04-11 00192.JPG|thumb|Jalebi batter being dropped in hot oil in [[Howrah]], [[West Bengal, India]]]]
The origin of jalebi is unknown, however there is documented early history of a Middle Eastern variety known as zalabiyeh. The earliest known history of this food in Western Asia comes from the 10th century in the [[Arabic literature#Culinary|Arabic cookbook]] ''[[Ibn Sayyar al-Warraq|Kitab al-Tabikh]]'' (English: The Book of Dishes) by [[Ibn Sayyar al-Warraq]].<ref name="oxford">{{cite book|last=Goldstein|first=Darra|title=The Oxford Companion to Sugar and Sweets|year=2015 |publisher=Oxford University Press|isbn=978-1-78785-554-0}}</ref> In the 13th century Persia, a cookbook by [[Muhammad bin Hasan al-Baghdadi]] mentioned a similar dish.<ref name="Alan2014" />

According to the [[Hobson-Jobson]] (1903) historical dictionary, the word ''jalebi'' is derived from the [[Arabic language|Arabic]] word zulabiya, or the [[Persian language|Persian]] zolbiya.'''''<ref name=":3">{{Cite book|last=Yule|first=Henry|url=https://dsal.uchicago.edu/cgi-bin/app/hobsonjobson_query.py?qs=JELAUBEE&searchhws=yes|title=Hobson-Jobson|publisher=J. Murray|year=1903|editor-last=Crooke|editor-first=William|location=London, England|pages=458|chapter=Jelaubee}}</ref><ref name="Alan2014" />''''' However, it is also believed that the clan leader of the indigenous population of Jhelum, [[Indian campaign of Alexander the Great|Tanvir bin Uddin]], inspired the name of this delicacy and found it optimal for energy levels.

''Priyamkarnrpakatha'', a work by the Jain author Jinasura, composed around 1450 CE, mentions jalebi in the context of a dinner held by a rich merchant.<ref name="Alan2014" /> ''Gunyagunabodhini'', another [[Sanskrit]] work dating before 1600 CE, lists the ingredients and recipe of the dish; these are identical to the ones used to prepare the modern jalebi.<ref>{{cite news|author=Dileep Padgaonkar|date=15 March 2010|title=Journey of the jalebi|newspaper=The Times of India|url=http://timesofindia.indiatimes.com/life-style/food/food-reviews/Journey-of-the-jalebi/articleshow/5071902.cms?referral=PM|access-date=2014-08-25}}</ref> According to the Indian ambassador Nagma Malik, jalebi might have started life in [[Turkey]] and then arrived in [[Tunisia]] long ago before making its way to [[India]].<ref>{{Cite web|date=2015-08-27|title=I say jalebi, Tunisia says z'labia. Could this Indian sweet really be Levantine?|url=https://www.rashmee.com/2015/08/28/i-say-jalebi-tunisia-says-zlabia-could-this-indian-sweet-really-be-levantine/|access-date=2021-05-16|website=Rashmee Roshan Lall|language=en-GB}}</ref> Others claim that it was created by a musician during the reign of the Abbasid caliph [[Harun al-Rashid]], Abdourrahman Ibnou Nafaâ Ziriab, who made a prolonged stop over in [[Tunisia]] while traveling from [[Baghdad]] to [[Andalusia]].<ref>{{Cite web|last=|date=2015-06-21|title=La Zlabia, un délice aux origines mystérieuses|url=https://babzman.com/la-zlabia-un-delice-aux-origines-mysterieuses/|access-date=2021-05-16|website=Babzman|language=fr-FR}}</ref>

It has been suggested that the American [[funnel cake]] is derived from the Arab and Persian cuisine, brought by German emigrants and called ''Drechterkuche''.<ref name="Marks">{{Cite book|last=Marks|first=Gil|url=https://books.google.com/books?id=gFK_yx7Ps7cC|title=Encyclopedia of Jewish Food|date=2010-11-17|publisher=HMH|isbn=978-0-544-18631-6|language=en|page=191}}</ref> The history of the invention and subsequent spread of this food thus remains open to interpretation and unresolved.

== Regional varieties ==
=== Indian subcontinent ===
{{See also|Shahi jilapi|Imarti|Chhena jalebi}}

==== India ====
In [[India]], it is known as ''Jalebi'' in [[Hindi]]. It is often served with sweetened condensed milk dish, [[rabri]] or eaten with [[kachori]] and vegetable curry in the northern part of the country. It is a popular snack in [[Kerala]] and a popular breakfast snack in [[Uttarakhand]] and [[Uttar Pradesh]], equally popular as dessert at celebrations in other parts of the North India.

Jalebi made from [[khoya]] or mawa, was invented by Harprasad Badkul, in the year 1889, in [[Jabalpur]].<ref>{{Cite web|url=https://www.outlookindia.com/traveller/mp/inspire-me/culture/take-top-eats/|title=Take On These Top Eats}}</ref><ref>{{Cite web|url=https://jabalpur.nic.in/en/culinary-delight/khoya-jalebi/|title=Khoya Jalebi | District Administration Jabalpur, Government of Madhya Pradesh | India}}</ref><ref>{{Cite web|url=https://www.patrika.com/jabalpur-news/jayaka-india-ka-famous-jalebi-of-jabalpur-1-2013004/|title=Jalebi of Jabalpur: आठ दिनो तक खराब नहीं होती जबलपुर की ये लजीज जलेबी | Jayaka India ka - Famous Jalebi of Jabalpur|date=19 November 2017|website=Patrika News}}</ref><ref>{{Cite web|url=https://jabalpurdivisionmp.nic.in/en/culinary-delight/khoye-ki-jalebi-chhindwara/|title=Khoye Ki Jalebi – Chhindwara | Jabalpur Division | India}}</ref>

In [[Norman Chevers]] book, ''A Manual of Medical Jurisprudence for India'' (1870, page 178) mentions "jelabees" as a historical way of poisoning prisoners in India in the 1800s.<ref name=":3" />

==== Bangladesh ====
In [[Bangladesh]], this sweet is called ''Jilapi'' in [[Standard Bengali]] or ''Zilafi'' in some places in eastern Bangladesh such as [[Sylhet]] and [[Chittagong]], and it is broadly consumed as an essential iftar item or as a snack. It is also a traditional gift made to mourners attending a Muslim funeral. ''JilapiI'' is one of the core food items of Bangladeshi culture.

==== Pakistan ====
In [[Pakistan]], jalebis are a popular dessert that are commonly consumed in households and in public events such as weddings or festivals.<ref>{{cite news|url=https://tribune.com.pk/story/2270197/hot-jalebis-a-winter-quintessential|title=Hot jalebis, a winter quintessential|work=The Express Tribune|date=28 October 2020|access-date=20 December 2020|first=Zulfiqar|last=Baig}}</ref>

==== Nepal ====
In [[Nepal]], it is known as ''Jerry,'' a word derived from [[Jangiri]] and the [[Mughal Empire|Mughal Emperor]] [[Jahangir]].<ref>{{cite news|url=http://timesofindia.indiatimes.com/Potpourri/Jalebi_khani_hai/articleshow/3942696.cms|title=Jalebi khani hai?|date=7 January 2009|newspaper=The Times of India}}</ref> People usually eat ''Jerry'' with ''Swari'', a very thin fried bread like [[Puri (food)]]. It is often eaten in morning with Nepali [[Masala chai|Masala chiya]].<ref>{{Cite web|date=2021-07-18|title=Must Try Local Breakfast|url=https://omgnepal.com/must-try-local-breakfast/|access-date=2021-08-01|website=OMG Nepal|language=en-US}}</ref>

==== Sri Lanka and Maldives ====
''Pani Walalu'' or ''Undu Walalu'' is a traditional sweet of Sri Lanka prepared by frying a type of doughnut, made by using [[vigna mungo|undu]] flour and rice flour and soaking in [[caryota urens|kithul]] [[treacle]].

In the [[Maldives]], it is known by the name ''zilēbi''.

=== Western Asia ===
{{See also|Zalabiyeh|Lokma|Bamiyeh}}
==== Iran ====
It is known as {{transl|fa|zoolbia}}<ref name=":0">{{Cite web|url=http://www.iranchamber.com/recipes/dessert/zoolbia_baamieh.php|title=Iranian Recipes: Zoolbia & Baamieh|website=Iran Chamber Society|access-date=2019-03-03}}</ref> (زولبیا) in [[Iran]], although when translated into English, the spelling has alternatives and can include {{transl|fa|zolbiya}}, {{transl|fa|zulbiā}}, {{transl|fa|zulbia}}, {{transl|fa|zolbia}}, and others. In addition to being sweetened with [[honey]] and sugar, zoolbias in Iran is also flavoured with [[saffron]] or [[rose water]].<ref name=":0" /><ref>{{Cite web|url=https://www.sbs.com.au/food/recipes/saffron-zoolbia-deep-fried-pastry-saffron-sugar-syrup|title=Saffron zoolbia (deep-fried pastry with saffron sugar syrup)|website=Food|language=en|access-date=2019-03-03}}</ref> Often in Iran, zoolbia is served with Persian-style black tea alongside a similar dessert with a different "egg" shape, [[bamiyeh]].<ref name=":2">{{Cite journal|date=2007|editor-last=Newfield Metzelthin|editor-first=Pearl Violette|title=Contents|journal=Gourmet Magazine|publisher=Condé Nast Publications|pages=586}}</ref> These deserts are commonly served during [[Ramadan (calendar month)|Ramadan month]] as one of the main elements eaten after fasting.

In [[Iran]], where it is known as ''zolbiya'', the sweet was traditionally given to the poor during [[Ramadan]]. A 10th century cookbook gives several recipes for ''zulubiya''. There are several surviving 13th century recipes for the sweetmeat, the most widely accepted being that mentioned in a cookbook by [[Muhammad bin Hasan al-Baghdadi]].<ref name="Alan2014" />

==== Azerbaijan ====
''Zulbiya'' or ''zilviya'' is one of the unique sweets of [[Ganja]], one of the ancient cities of [[Azerbaijan]]. In the past, Zilviya was considered one of the main attributes of the Novruz in Ganja. Zilviya was usually cooked a few days before [[Novruz]] and served on the eve of the holiday. Just as each of the sweets and cookies placed on the table on the eve of holiday has a certain meaning in connection with Novruz, the round-shaped zilviyas, mostly baked in yellow and red, symbolized the equality of night and day on March 21.

==== Arab countries ====
{{main|Zalabiyeh}}
'''Zalābiya''' or '''zalabia''', '''zalabiya''' (زلابية) ([[Maghrebi Arabic]]: '''زلابية''') are found in the [[Levant]] and other Western Asian countries, including the [[Arab World|Arab]] countries of [[Yemen]], [[Egypt]],<ref>{{cite book|last1=Shatzmiller|first1=Maya|url=https://books.google.com/books?id=Bzo0Skd1kcYC&pg=PA110|title=Labour in the medieval Islamic world|date=1993|publisher=BRILL|isbn=978-90-04-09896-1|page=110|author-link=Maya Shatzmiller}}</ref> [[Syria]], [[Lebanon]], and [[Iraq]].

These are [[Frying|fried]] [[dough]] foods, including types similar to [[doughnut]]s.<ref name=":1">{{Cite web|date=2016-02-09|title=Middle Eastern Vegan Donuts (Zalabia)|url=https://www.themediterraneandish.com/middle-eastern-vegan-donuts-zalabia/|access-date=2019-03-03|website=The Mediterranean Dish|language=en-US}}</ref> Zalābiya are made from a batter composed of eggs, yeasted flour, and milk, and then cooked in oil. They are made by a '''zalbāni'''. Unlike ''jalebi'', the Western Asian variety may have a different shape, more like a free-form doughnut or a ball (but this is depending on the exact region and culture), and it may contain cinnamon, lemon, and powdered sugar.<ref name=":1" /><ref>{{Cite web|title=Egyptian Zalabia Balls Recipe|url=http://www.middleeastkitchen.com/sweets/zalabia.html|access-date=2019-03-03|website=www.middleeastkitchen.com}}</ref> In [[Yemen]], the manner of preparing the ''zalabiyeh'' differed from the variety of ''jalebi'' made in the Indian sub-continent, insofar that the Indian variety was dipped in syrup,<ref name="Alan2014" /> to give to it a glaze-like finish, whereas the Yemeni variety of ''zalabiyeh'' was "made from a soft yeast bread [and] which is fried on both sides in deep oil. There are those who add to the dough [[Nigella sativa|black cumin]] for improved taste. They are eaten while they are still hot, while some have it as a practice to eat them with honey or with sugar."<ref>{{cite book |editor-last1=Tobi|editor-first1=Yosef|editor-last2=Seri|editor-first2=Shalom|editor-link1=:he:יוסף טובי |title=Yalḳuṭ Teman - Lexicon|publisher=E'eleh betamar |date=2000 |page=141 |location=Tel-Aviv|language=he |oclc=609321911}}</ref>

''Zalābiyeh'' is first mentioned in a 10th century Arabic cookbook by [[Ibn Sayyar al-Warraq]], a book later translated by [[Nawal Nasrallah]].<ref>{{cite book|last1=al-Warraq|first1=Ibn Sayyar|url=https://books.google.com/books?id=dUC-e-l3XM8C&q=chapter+100|title=annals of the caliphs' kitchens|last2=Nasrallah|first2=Nawal|date=Nov 26, 2007|publisher=BRILL|isbn=978-9004158672|page=413 chapter 100}}</ref><ref>{{cite web|last1=al-warraq|first1=ibn sayyar|title=كتاب الطبيخ؛ وإصلاح الأغذية المأكولات وطيبات الأطعمة المصنوعات مما استخرج من كتب الطب وألفاظ الطهاة وأهل اللب|url=https://www.goodreads.com/book/show/18463142|access-date=17 September 2018|website=goodreads}}</ref> Ernest A Hamwi, a Syrian immigrant to the United States, is believed to have used the Persian version ''zalabia'' as an early [[ice cream cone]].<ref name="Alan2014" />{{rp|404}}

=== Africa ===
==== North Africa ====
''Zlebia'' or ''zlabia'' is a type of pastry eaten in parts of Northwest Africa, such as [[Algeria]], [[Tunisia]] and [[Libya]] as well as [[Morocco]]. Natural ingredients include flour, yeast, yoghurt, and sugar or honey. This is then mixed with water and commonly two seeds of [[cardamom]] (oil for the crackling).

Zlabia is known to be a speciality of the city of [[Béja|Beja]], [[Tunisia]].<ref>{{Cite web|title=Tunisie [Vidéo]: Zlabia et Mkharak des sucreries très prisées à Béja - TN24.TN|url=https://tn24.tn/fr/article/tunisie-video-zlabia-et-mkharak-des-sucreries-tres-prisees-a-beja-256481|access-date=2021-05-16|language=fr-FR}}</ref>

==== Ethiopia ====
''Mushabak'' or ''Mushabaka'' is a popular food mainly in the Oromo region. It comes in different shapes and sizes and is usually bathed with sugar syrup or honey. ''Mushabaka'' is normally baked red. It is often served at celebrations and other social events.{{Citation needed|date=February 2022}}

=== Mauritius and Comoros ===
[[File:Jalebis_(2981248011).jpg|thumb|163x163px|Hot Mauritian jalebi, also known as "Gato Moutaille"]]

In [[Mauritius]], jalebi are known as "Gateau Moutaille"; they are of Indian origins.<ref>{{Cite web|title=Jalebis Recipe|url=https://restaurants.mu/en/recipe/jalebis-recipe.html|access-date=2021-04-26|website=restaurants.mu|language=en}}</ref> These are also found in [[Comoros]].{{Citation needed|date=January 2022}}

== Recipe variations (''jalebi'' and ''zalabiyeh'') ==
'''Zalābiya mushabbaka''' are [[Lattice (pastry)|latticed]] [[fritter]]s made in discs, balls and squares. They are dipped in clarified honey perfumed with rose water, [[musk]] and [[camphor]]. A recipe from a caliph's kitchen suggests milk, [[clarified butter]], sugar and [[Black pepper|pepper]] to be added.{{Cite quote|date=November 2009}}

{{transl|fa|'''Zalābiya funiyya'''}} is a "sponge cake" version cooked in a special round pot on a trivet and cooked in a ''tannur''.<ref>Translated by Nawal Nasrallah [https://books.google.com/books?id=dUC-e-l3XM8C&pg=PA417&dq=Zalabiya#v=onepage&q=Zalabiya&f=false Annals of the caliphs' kitchens]: Ibn Sayyār al-Warrāq's tenth-century Baghdadi cookbook Volume 70 of Islamic history and civilization Edition illustrated 2007 {{ISBN|978-90-04-15867-2}}. 867 pages BRILL page 413-417</ref> They are often stick shaped. They are eaten year-round, including in expatriate communities such as in France, although they are especially popular during [[Ramadan]] celebrations.<ref>Hadi Yahmid [http://www.islamonline.net/servlet/Satellite?c=Article_C&cid=1189959276075&pagename=Zone-English-News%2FNWELayout French Ramadan About Solidarity] IslamOnline</ref>{{unreliable source?|date=November 2016}}<gallery widths="200" heights="200">
File:Jalebi, sweet food at Wikipedia's 16th Birthday celebration in Chittagong (01).jpg|''Jilapi'' in [[Bangladeshi cuisine|Bangladesh]], generally consumed as a sweetmeat, is a popular [[Entrée|starter]] at social events.
File:Jilapi1.JPG|'''[[Shahi jilapi]]''', a huge and circle shaped jilapi, is the Dhakaiya version of jilapi from the [[Old Dhaka]] of [[Bangladesh]]. Popular among the [[Dhakaiya|Dhakaiyas]] and all over Bangladesh, West Bengal, Assam and Tripura.{{Citation needed|date=February 2022}}
File:Zoolbia Bamieh.JPG|''Zulbiā'' and ''[[bamiyeh|bāmieh]]'' in Iran
File:Jalebi-Rabdi.jpg|Jalebi dipped in [[rabri]]
</gallery>

==See also==
{{portal|Food}}
{{columns-list|colwidth=30em|
* [[List of deep fried foods]]
* [[List of fried dough foods]]
* [[List of Indian sweets and desserts]]
* [[List of African dishes]]
}}

==References==
{{reflist}}

{{Doughnut}}
{{Levantine cuisine}}
{{Cuisine of Lebanon}}
{{Cuisine of Iran}}
{{African cuisine}}
[[Category:Algerian cuisine]]
[[Category:Articles containing video clips]]
[[Category:Deep fried foods]]
[[Category:Egyptian cuisine]]
[[Category:Iftar foods]]
[[Category:Indian pastries]]
[[Category:Iraqi cuisine]]
[[Category:Lebanese cuisine]]
[[Category:Levantine cuisine]]
[[Category:Libyan cuisine]]
[[Category:North African cuisine]]
[[Category:Iranian pastries]]
[[Category:Mauritian cuisine]]
[[Category:Fijian desserts]]

Jalebi - Revision history

UpdateBot at 06:10, 28 June 2022