Middle Eastern Sweets Middle EasternMedium

Pumpkin Spice Zalabia with Cajeta Drizzle

Name: Pumpkin Spice Zalabia with Cajeta Drizzle
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1 cup (240 ml) plain whole milk yogurt, at room temperature, at room temperature; ½ cup (120 ml) pure pumpkin purée (not pie filling); 1½ cups (190 g) all-purpose flour; 1½ tsp (7 g) baking powder; ½ tsp (3 g) fine sea salt; 1½ tsp (4 g) ground cinnamon; ½ tsp (1 g) freshly grated nutmeg, freshly grated; ¼ tsp (½ g) ground ginger; ⅛ tsp (¼ g) ground cloves; ½ tsp (2 ml) pure vanilla extract; 2 quarts (1900 ml) neutral oil (vegetable, canola, or peanut), for deep frying; ½ cup (120 ml) Mexican cajeta (dulce de leche), at room temperature; 2 tbsp (5 g) ground cinnamon; ½ cup (100 g) granulated sugar

From the MyKitchenBank Kitchen

Crispy, golden fried pumpkin-spiced dough coils with a yogurt base, drizzled with silky Mexican cajeta and finished with cinnamon sugar. This fusion recipe marries the Middle Eastern tradition of zalabia's delicate spiral shape with warm autumn flavors and Latin American dulce de leche sweetness. Light, airy, and best eaten warm.

Prep: 20 min
Cook: 25 min
Total: 45 min
Makes: 12 zalabia (4 per serving)

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Ingredients

4 servings

For the dough
1 cup (240 ml) plain whole milk yogurt, at room temperature, at room temperature
½ cup (120 ml) pure pumpkin purée (not pie filling)
1½ cups (190 g) all-purpose flour
1½ tsp (7 g) baking powder
½ tsp (3 g) fine sea salt
1½ tsp (4 g) ground cinnamon
½ tsp (1 g) freshly grated nutmeg, freshly grated
¼ tsp (0.5 g) ground ginger
⅛ tsp (0.3 g) ground cloves
½ tsp (2 ml) pure vanilla extract
For frying
2 quarts (1900 ml) neutral oil (vegetable, canola, or peanut), for deep frying
For serving
½ cup (120 ml) Mexican cajeta (dulce de leche), at room temperature
2 tbsp (5 g) ground cinnamon
½ cup (100 g) granulated sugar

Equipment (9)

Large heavy-bottomed pot or deep fryer
Instant-read thermometer
Piping bag fitted with ½-inch (1.3 cm) star tip
Large mixing bowl
Whisk
Measuring spoons and cups
Wire rack
Paper towels
Shallow serving dish or plate

Steps

Before you start

Have oil at 350°F (175°C) and a thermometer ready before starting
Fit a piping bag with a large star tip (½ inch / 1.3 cm opening) and set near your frying station
Gather all spices and combine them before adding to the batter
Line a wire rack with paper towels for draining

1
Mix dry ingredients
- In a large mixing bowl, combine 1.5 cups (190 g) all-purpose flour, 1.5 tsp (7 g) baking powder, 0.5 tsp (3 g) fine sea salt, 1.5 tsp (4 g) ground cinnamon, 0.5 tsp (1 g) freshly grated nutmeg, 0.25 tsp (0.5 g) ground ginger, and 0.125 tsp (0.25 g) ground cloves.
- Whisk together until evenly combined and no spice lumps remain.
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Ready when: Spices are evenly distributed with no visible clumps
Tip: Sift the flour and spices together if you don't have a good whisk—this ensures the baking powder and warm spices distribute evenly for consistent flavor in each bite.
2
Combine wet ingredients
- In a separate bowl, whisk together 1 cup (240 ml) room-temperature plain yogurt, 0.5 cup (120 ml) pumpkin purée, and 0.5 tsp (2 ml) vanilla extract until smooth and fully blended with no pumpkin streaks.
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Ready when: Mixture is smooth, creamy, and uniform in color
Tip: Room-temperature yogurt blends more smoothly; cold yogurt can create lumps that clog the piping bag.
3
Form the batter
- Pour the wet ingredients into the dry ingredients.
- Gently fold together using a whisk, stirring until just combined into a thick, smooth batter.
- Do not overmix.
- The batter should be thick enough to pipe but flow smoothly from the piping bag—similar in consistency to thick cake batter or soft-serve ice cream.
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Ready when: No dry flour visible; batter is smooth and uniform
Tip: Overmixing develops gluten and can make the fried zalabia tough and dense. Stop as soon as ingredients are combined.
4
Fill piping bag
- Spoon the batter into a piping bag fitted with a large ½-inch (1.3 cm) star tip.
- Fill the bag about two-thirds full to allow room for control while piping.
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Ready when: Batter fills bag with no air pockets at the tip
Tip: If the batter is too thick to pipe smoothly, whisk in 1 tbsp of milk at a time until it reaches the right consistency. If it's too thin, it will flatten in the oil instead of holding its shape.
5
Heat oil to 350°FOven 350°F / 175°C
- Pour 2 quarts (1900 ml) of neutral oil (vegetable, canola, or peanut) into a large heavy-bottomed pot or deep fryer.
- Heat over medium-high heat to 350°F (175°C), checking with an instant-read thermometer.
- This takes approximately 10–15 minutes depending on pot size.
- Once at temperature, adjust heat to maintain 350°F throughout frying.
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Ready when: Oil reaches 350°F (175°C) on thermometer; a small piece of dough sizzles immediately when dropped in
Tip: Use a thermometer—eyeballing oil temperature is unreliable. Too cool and the zalabia will absorb oil and be greasy; too hot and they'll brown before cooking through.
6
Pipe first zalabia
- Working over the hot oil (be careful of splatters), hold the piping bag 2–3 inches above the surface.
- Pipe a 4-inch (10 cm) spiral coil directly into the oil by moving the bag in a circular motion while gently squeezing.
- Release the pressure and lift the bag away cleanly.
- The zalabia will sink briefly, then float to the surface.
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Ready when: Zalabia floats and begins to sizzle
Tip: Keep the piping bag above the oil—piping into it prevents hot oil from splattering. Practice on paper first if you've never piped spirals before.
7
Fry first side (30–40 seconds)
- Once the zalabia floats to the surface, fry for 30–40 seconds until the bottom and sides turn golden brown.
- You can fit 2–3 zalabia in the pot at once without crowding.
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Ready when: Bottom and visible edges are golden brown
Tip: Do not crowd the pot—each zalabia needs room to cook evenly and not lower the oil temperature too much.
8
Flip and fry second side (30–40 seconds)
- Using a slotted spoon or frying spider, carefully flip each zalabia over and fry the second side for another 30–40 seconds until it is also golden brown and crispy all over.
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Ready when: Both sides are evenly golden brown; interior springs back lightly when pressed
Tip: Flip gently to avoid breaking the delicate spiral structure. The zalabia should feel light and crispy, not dense.
9
Drain and cool
- Transfer the fried zalabia to a wire rack lined with paper towels to drain excess oil.
- Let cool for 1–2 minutes until they stop dripping and are cool enough to handle.
- Repeat steps 6–8 with the remaining batter, piping and frying 3 more zalabia (12 total) in batches.
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Ready when: Oil stops dripping; zalabia feel light and crispy
Tip: Drain on paper towels immediately—leaving them on the pot will trap steam and make them soggy.
10
Prepare cinnamon sugar
- While the last batch fries, combine 0.5 cup (100 g) granulated sugar and 2 tbsp (5 g) ground cinnamon in a shallow dish, stirring until cinnamon is evenly distributed with no lumps.
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Ready when: Cinnamon is evenly distributed throughout the sugar
Tip: Make this right before serving so the zalabia are still warm when you coat them—the warmth helps the sugar stick.
11
Coat with cinnamon sugar
- While the zalabia are still warm (but cool enough to handle), roll or toss each one gently in the cinnamon sugar mixture, coating all sides evenly.
- Shake off excess sugar and arrange on a serving dish.
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Ready when: Each zalabia is evenly coated in cinnamon sugar
Tip: Work quickly—coating warm zalabia allows the sugar to stick and partially dissolve into a light glaze.
12
Drizzle with cajeta and serve
- Warm the cajeta slightly (15–20 seconds in the microwave if it's been refrigerated, or use it at room temperature).
- Drizzle 2–3 tbsp (30–45 ml) of cajeta over the warm cinnamon-sugar-coated zalabia, letting it pool and drip across the plate.
- Serve immediately while the zalabia are still warm and crispy.
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Ready when: Cajeta is pourable and warm; zalabia are still warm to the touch
Tip: Cajeta that is too thick to drizzle can be warmed gently in a small saucepan over low heat or for 10 seconds at a time in the microwave, stirring until it reaches the right consistency.

Good to know

Tips

Do not skip the thermometer. Oil at 350°F (175°C) is critical—too cool and you get greasy, soggy zalabia; too hot and they brown before cooking through.
Pipe the zalabia directly into the oil from 2–3 inches above the surface. Piping into hot oil (not onto a wet surface) ensures even cooking and the signature crispy exterior.
Room-temperature yogurt and pumpkin purée blend smoothly without lumps, which can clog the piping tip. Cold ingredients make for a rough batter.
Serve within 1 hour of frying for the best texture—zalabia begin to soften as they cool. If making for guests, fry the last batch just before serving.

Make ahead

Batter can be prepared up to 4 hours ahead and refrigerated in an airtight container. Let it come to room temperature (15–20 minutes) before piping and frying, as cold batter will lower the oil temperature and make the zalabia greasy.

Storage & reheating

Best enjoyed fresh and warm (within 1 hour of frying). Leftover zalabia can be stored in an airtight container at room temperature for up to 8 hours, though they will soften. Reheat in a 300°F (150°C) oven for 3–4 minutes to re-crisp before serving. Not recommended for freezing, as the texture becomes mushy upon thawing. Cajeta keeps separately in the refrigerator for up to 3 weeks.

Substitutions

pure pumpkin purée (not pie filling) → sweet potato purée or butternut squash purée. Use the same amount (0.5 cup / 120 ml). Both are slightly sweeter and create a similar texture; reduce sugar in the cinnamon-sugar coating by 1 tbsp if using sweet potato for a less sweet final dish.
plain whole milk yogurt, at room temperature → sour cream or Greek yogurt (strained to room temperature). Both create a tender crumb, though Greek yogurt is thicker and may require whisking in 2–3 tbsp of milk to reach the correct batter consistency.
Mexican cajeta (dulce de leche) → dulce de leche (canned or homemade) or Mexican chocolate sauce. Dulce de leche and cajeta are nearly identical; Mexican chocolate sauce adds a richer, spiced flavor that complements the pumpkin spices beautifully.
neutral oil (vegetable, canola, or peanut) → refined coconut oil or avocado oil. Both have high smoke points (350°F / 175°C or higher) and work well. Coconut oil imparts a subtle coconut flavor if desired.