Jalebi

{{Short description|Deep-fried South Asian pastry}} {{use dmy dates|date=March 2026}} {{use indian english|date=March 2026}} {{About||the West Asian variety of Jalebi|Zalabiyeh}} {{redirect|Jilebi|other uses|Jilebi (disambiguation)|and|Jalebi (film)}} {{distinguish|Jollibee}} {{Multiple issues| {{original research|date=March 2023}} {{more citations needed|date=March 2023}} }} {{Infobox food | name = Jalebi | image = Basavanagudi Kadalekai Parishe (2025) Bangalore (86).jpg | caption = Jalebi sold at Basavanagudi Kadalekai Parishe, Bangalore (2025) | alternate_name = Jilapi, jilebi, jilbi, jilipi, jelabee, jerry, mushabak, zulbia, z'labia, zalabia, pani walalu | region = West Asia, Indian subcontinent, Africa | course = Dessert | country = West Asia Regional variants: {{plainlist| *Afghanistan (جلیبی Jalebi) *Algeria (Zalabia: زلابية)<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 (Meshabbek: مشبك)<ref name="food.ndtv.com"/> *Ethiopia (Mushebek: ሙሸበክ) *Fiji (Jalebi)<ref name="Marks"/> *India (Jilebi ജിലേബി)<ref name="Marks"/> *Iran (Zoolbia: زولبیا) *Iraq (Zalabia)<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 web |title=Zlabia, la confiserie avec une histoire |url=https://harissa.com/news/article/zlabia-la-confiserie-avec-une-histoire |website=harissa.com |date=12 August 2015}}</ref> *Turkey (Zulbiye)<ref name="Marks" /> *West 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; different shapes | similar_dish = Afghan jalebi, 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''' is a common sweet snack in South Asia, West Asia and some parts of Africa. It goes by many names, including '''''jilapi''''', '''''zelepi''''',''''' jilebi''''', ''''' jilipi''''', '''''zulbia''''', '''''zoolbia''''', '''''jerry''''', '''''mushabak''''', '''''z'labia''''', or '''''zalabia.'''''

The south Asian variety is made by deep-frying maida flour (plain flour or all-purpose flour) batter in pretzel or circular shapes, which are then soaked in sugar syrup. Jalebi is eaten with curd or rabri (in North India) along with optional other flavors such as kewra (pandanus flower essence).

In some west Asian cuisines, jalebi may consist of yeast dough fried and then dipped in a syrup of honey and rose water.{{citation needed|date=January 2022}} North African ''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.com/books?id=cp-LDwAAQBAJ&dq=zalabiya&pg=PT129 Zalabiya Fritters (Sweet Crullers)]</ref>

==History== [[File:Jalebi Making - Howrah 2004-04-11 00192.JPG|thumb|Jalebi batter being dropped in hot oil in Howrah, West Bengal, India]] The earliest known recipe of this food comes from the 10th century in the Arabic cookbook ''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 Abbasid Caliphate, a cookbook by Muhammad bin Hasan al-Baghdadi mentioned a similar dish.<ref name="Alan2014" /> '''Zalābiya mushabbaka''' as described by Ibn Sayyar, are latticed fritters 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 pepper to be added.<ref name="nasrallah2007" /> {{Transliteration|fa|'''Zalābiya funiyya'''}} is a "sponge cake" version cooked in a special round pot on a trivet and cooked in a ''tannur''.<ref name="nasrallah2007">Translated by Nawal Nasrallah [https://books.google.com/books?id=dUC-e-l3XM8C&dq=Zalabiya&pg=PA417 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>

According to the Hobson-Jobson (1903) historical dictionary, the word ''jalebi'' is derived from the Arabic word zulabiya, or the 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" />'''''

''Priyamkara-nrpa-katha'', 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|archive-url=https://web.archive.org/web/20230325205831/https://www.rashmee.com/2015/08/28/i-say-jalebi-tunisia-says-zlabia-could-this-indian-sweet-really-be-levantine/|archive-date=March 25, 2023}}</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|archive-url=https://web.archive.org/web/20230418133508/https://babzman.com/la-zlabia-un-delice-aux-origines-mysterieuses/|archive-date=April 18, 2023}}</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>

== Regional varieties ==

=== Central Asia ===

==== Afghanistan ==== In Afghanistan, Jalebi is a popular dessert. There are some slight differences between Afghan Jalebi and other variants. The Afghan Jalebi does not use any food coloring in contrast to the Indian and Pakistani variants and so is usually yellow and not orange in color. The Afghan Jalebi is also thinner.<ref>{{cite news |last=Sajjad |first=Wasim |date=10 April 2023 |title=The secret ingredient that makes Afghan Jalebi Wala a Ramadan favorite at Peshawar's Board Bazar |url=https://www.arabnews.com/node/2289106/world |access-date=1 June 2024 |work=Arab News|archive-url=https://web.archive.org/web/20230731071931/https://www.arabnews.com/node/2289106/world|archive-date=July 31, 2023}}</ref> It is a popular dessert that is commonly consumed in households and at public events such as weddings or festivals. Jalebi is oftentimes served with green tea. There is also a popular song from the Bollywood film Phantom named Afghan Jalebi.<ref>{{Cite AV media |url=https://www.youtube.com/watch?v=1s74PBDvbcA |title=Afghan Jalebi (Ya Baba) VIDEO Song {{!}} Phantom {{!}} Saif Ali Khan, Katrina Kaif {{!}} T-Series |date=30 July 2015 |last=T-Series |access-date=2 June 2024 |via=YouTube}}</ref>

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

==== India ==== [[File:Jalebis for sale at a shop during Ratha Yatra festival in Jagadishpur Hat, Howrah.jpg|thumb|Jalebis for sale at a shop during Ratha Yatra festival in West Bengal, India]]

Jalebi made from khoya or mawa, was invented by Harprasad Badkul, in the year 1889, in Jabalpur.<ref>{{Cite magazine |url=https://www.outlookindia.com/traveller/mp/inspire-me/culture/take-top-eats/ |title=Take On These Top Eats |magazine=Outlook}}</ref><ref>{{Cite web |url=https://jabalpur.nic.in/en/culinary-delight/khoya-jalebi/ |title=Khoya Jalebi &#124; District Administration Jabalpur, Government of Madhya Pradesh &#124; 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 &#124; 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 &#124; Jabalpur Division &#124; India |access-date=25 April 2022 |archive-date=27 May 2024 |archive-url=https://web.archive.org/web/20240527191330/https://jabalpurdivisionmp.nic.in/en/culinary-delight/khoye-ki-jalebi-chhindwara/ |url-status=dead }}</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" />

==== Pakistan ==== In Pakistan, jalebis are a popular dessert that are commonly consumed in households and in public events such as weddings or festivals. Particularly during winter season, used as commonly paired with warm milk as a breakfast option. Also consumed as a snack with evening tea, or sometimes served alongside savory items like samosas and other sweets such as gulab jamun, offering a combination of flavors.<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|archive-url=https://web.archive.org/web/20210625230103/https://tribune.com.pk/story/2270197/hot-jalebis-a-winter-quintessential|archive-date=June 25, 2021}}</ref>

==== Nepal ==== In Nepal, it is known as ''Jerry,'' a word derived from Jangiri and the 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|archive-url=https://web.archive.org/web/20210629093121/http://timesofindia.indiatimes.com/Potpourri/Jalebi_khani_hai/articleshow/3942696.cms|archive-date=June 29, 2021}}</ref> People usually eat ''Jerry'' with ''Swari'', a very thin fried bread like Puri (food). It is often eaten in morning with Nepali 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|archive-date=1 August 2021|archive-url=https://web.archive.org/web/20210801063922/https://omgnepal.com/must-try-local-breakfast/|url-status=dead}}</ref>

=== West Asia === {{See also|Zalabiyeh|Lokma|Bamiyeh}}

==== Iran ==== It is known as {{Transliteration|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|archive-url=https://web.archive.org/web/20190309204755/http://www.iranchamber.com/recipes/dessert/zoolbia_baamieh.php|archive-date=March 9, 2019}}</ref> (زولبیا) in Iran, although when translated into English, the spelling has alternatives and can include {{Transliteration|fa|zolbiya}}, {{Transliteration|fa|zulbiā}}, {{Transliteration|fa|zulbia}}, {{Transliteration|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|date=12 April 2013 |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 desserts are commonly served during 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 21 March.

==== Arab countries ==== {{main|Zalabiyeh}} '''Zalābiya''' or '''zalabia''', '''zalabiya''' (زلابية) (Maghrebi Arabic: '''زلابية''') are found in the Levant and other West Asian countries, including the 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> and Iraq.<ref>{{cite news |title=الزلابية و"شربت الزبيب".. لا تخلو منهما موائد الموصليين في رمضان |url=https://www.aljazeera.net/lifestyle/2019/5/11/%D8%A7%D9%84%D8%B9%D8%B1%D8%A7%D9%82-%D8%A7%D9%84%D9%85%D9%88%D8%B5%D9%84-%D8%B1%D9%85%D8%B6%D8%A7%D9%86-%D8%A7%D9%84%D8%B2%D8%A8%D9%8A%D8%A8-%D8%A7%D9%84%D8%B2%D9%84%D8%A7%D8%A8%D9%8A%D8%A9 |access-date=6 November 2025 |work=ِAl-Jazeera |date=11 May 2019 |language=ar |trans-title=Zalabia and "sharbat al-zabib" are staples on Mosul's Ramadan tables.|archive-url=https://web.archive.org/web/20240405120303/https://www.aljazeera.net/lifestyle/2019/5/11/%D8%A7%D9%84%D8%B9%D8%B1%D8%A7%D9%82-%D8%A7%D9%84%D9%85%D9%88%D8%B5%D9%84-%D8%B1%D9%85%D8%B6%D8%A7%D9%86-%D8%A7%D9%84%D8%B2%D8%A8%D9%8A%D8%A8-%D8%A7%D9%84%D8%B2%D9%84%D8%A7%D8%A8%D9%8A%D8%A9|archive-date=April 5, 2024}}</ref>

These are fried dough foods, including types similar to doughnuts.<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 West 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 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 |year=2007 |publisher=BRILL |isbn=978-9004158672 |page=413 chapter 100}}</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. 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).

In Tunisia, the Zlabia is known to be a speciality of the city of Beja.<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> In Algeria, the Zlabia of Boufarik, which is less greasy than the others and moderately sweet, is particularly successful.<ref name="Malek Chebel">{{cite book|author=Malek Chebel|title=Dictionnaire amoureux de l'Algérie |year=2012|publisher=Place des éditeurs |isbn=978-2-259-21779-8|pages=1934}}</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 === thumb|163x163px|Hot Mauritian jalebi, also known as "Gato Moutaille"

In Mauritius, jalebi are known as "Gateau Moutaille"; they are of Indian origin.<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>

== Recipe variations == 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 Bangladesh, generally consumed as a sweetmeat, is a popular starter at social events. File:Jilapi1.JPG|''Shahi jilapi'', meaning ''King's jilapi'', in Dhaka, Bangladesh.<ref>{{cite web |url=https://patternsofhumanity.com/bangladeshi-fritter-shahi-jilapi/ |title=Bangladeshi Fritter &#124; Shahi Jilapi – Patterns of Humanity |access-date=15 October 2022 |archive-date=20 October 2022 |archive-url=https://web.archive.org/web/20221020044251/https://patternsofhumanity.com/bangladeshi-fritter-shahi-jilapi/ |url-status=dead }}</ref> It is the largest form of the dessert. File:Zoolbia Bamieh.JPG|''Zulbiā'' and ''bāmieh'' in Iran File:Jalebi-Rabdi.jpg|Jalebi dipped in rabri </gallery>

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

{{commons category}}

==References== {{notelist}} {{reflist}}

{{Doughnut}} {{Bangladeshi dishes}} {{Levantine cuisine}} {{Cuisine of Lebanon}} {{Cuisine of Iran}} {{African cuisine}}

Category:Afghan cuisine Category:Algerian cuisine Category:Articles containing video clips Category:Azerbaijani cuisine Category:Deep fried foods Category:Doughnuts Category:Egyptian cuisine Category:Ethiopian cuisine Category:Iftar foods Category:Indian doughnuts Category:Indo-Caribbean cuisine Category:Iraqi cuisine Category:Lebanese cuisine Category:Libyan cuisine Category:Pakistani cuisine Category:Parsi cuisine Category:Iranian pastries Category:Mauritian cuisine Category:Fijian desserts Category:South African cuisine