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). Zlabia is known to be a speciality of the city of Beja, Tunisia. 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. Mauritius and Comoros In Mauritius, jalebi are known as "Gateau Moutaille"; they are of Indian origins. These are also found in Comoros. Recipe variations (jalebi and zalabiyeh) Zalābiya mushabbaka 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. is a "sponge cake" version cooked in a special round pot on a trivet and cooked in a tannur. 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. See also References Algerian cuisine Articles containing video clips Deep fried foods Egyptian cuisine Iftar foods Indian pastries Indo-Caribbean cuisine Iraqi cuisine Lebanese cuisine Levantine cuisine Libyan cuisine North African cuisine Parsi cuisine Iranian pastries Mauritian cuisine Fijian desserts