Zalabiyeh

Zengoula, the Iraqi Jewish funnel cake Iraqi Jews adopted these syrup-soaked funnel cakes as their Hanukkah food long ago. The batter is piped in coils straight into hot oil, then the crisp spirals are soaked in sugar syrup, which many cooks sharpen with lemon. The appeal for a host is the contrast: crisp outside, syrup-wet within, and a tangle of loops that looks festive piled high on one plate. A squeeze bottle or piping bag makes the pouring far easier than a true funnel, and messy spirals taste exactly the same.