Mike dreamed about it and we did it! 196 flavors was born on October 26th 2012. This is the date we began our virtual culinary world tour. Only 5 recipes to go and we will complete our first world tour!
Behind our screen, we cook, we photograph, we write… But a blog owes its success to its readers. So big thanks to you for giving us the energy to continue.
This country, which generally does not attract the ordinary tourist is one of the countries that is the most vulnerable to climate risks, tropical cyclones and tidal waves. Those phenomena affect hundreds of thousands of inhabitants every year. Bhola, Hooghly, Bakerganj, Chittagong, O2B are devastating cyclones that went through Bangladesh and are in the top ten of the deadliest cyclones of these past 300 years. The latest, 02B, ravaged the country on April 29, 1991, killing nearly 150,000 people.
The cuisine of Bangladesh is very close to Indian cuisine. My challenge for today is an institution of the Indian subcontinent: jilapi.
Jilap, jalebi, jilawii, jeri or zullbia are all names that define this famous Bangladeshi, Pakistani, Nepalese, Sri Lankan, and Indian sweet. A variant that is no less famous can be found in the Maghreb: zlabia. Afghanistan and Bangladesh jilapi are eaten with fish during the winter months.
Speaking of fish, do you know about Golden Snapper?
A fish that is highly prized for its remarkable flesh and very tasty bladder, which is only found in the Bay of Bengal. When it is red or silver, it is not worth much. But if a golden one is caught, it is a sign of fortune. According to zoologists, there would be three or four fish of this type caught each year in the Bay of Bengal. A few weeks ago, one of those rare specimens arrived on the banks of Chittagong, the largest port city of Bangladesh. It weighed 80 lb and was sold for the handsome price of $38,000 to a rich businessman from Hong Kong. My jilapi turned out to be much cheaper!
Big hit for this recipe, especially with my parents! One recommendation: jilapi must be eaten hot!
- 4 cups all-purpose flour
- 4 tablespoons rice flour (or chickpea flour)
- 2 teaspoons baking powder
- ½ cup yogurt
- 1 cup warm water (about)
- A few threads of saffron
- 2 pinches cardamom
- 1 cup water
- 1¾ cup sugar
- 2 tablespoons rose water
- 2 tablespoons lemon juice
- 2 tablespoons honey
- A few cardamom seeds
- A few threads of saffron
Mix flour and baking powder.
Then add all remaining ingredients.
The texture of the dough should be close to a very thick crepe batter. Adjusting the quantity of water accordingly.
Let stand 6 hours at room temperature.
Using a pastry bag with small tip or a plastic sauce bottle, fry the jalebi in a spiral shape in hot oil.
Put the water, cardamom, saffron and sugar in a heavy saucepan. Bring to a boil until the syrup begins to thicken.
Remove from heat.
While stirring, pour the lemon juice, honey and rose water.
Immediately return to the heat and boil again, stirring constantly. Remove the pan from the heat at the first signs of boiling. Let cool.
Soak the jilapi generously in the syrup.