Ajin Mitli, Sitto’s “Zingo” Fried Dough Rounds

Fried Dough Rounds with Powdered Sugar

I remember that Sitto would sometimes make us a delicious treat for breakfast. As a kid, I’d laugh with joy when I awoke to the scent of sugar and cinnamon being sprinkled on homemade fried dough rounds. It was a happy memory that I still have with me today.

Years later, I realized that the day after Sitto made Syrian bread, Khubiz, or Lahem Ajin, those Open Meat Pies, she’d save a bit of that homemade dough for a breakfast treat that she called “Zingo.” What a fun name! I have no idea if it was her mixed Arabic and English word, but it meant delicious crispy dough rounds the next day.

When my own children were young, I recreated the memory for them. It brought smiles and squeals. In my day, I’d mostly make it for dessert, as mornings were very hectic in our more modern time.

Fried Dough Round with Sugar and Cinnamon

In any case, do try these. You can use the recipe dough for Syrian bread on page 4 or if you too are rushed, a purchased roll of dough works just fine. Be sure to heat about 2 inches of oil in a fry pan. Take a ball of dough and with your fingers, spread it into a round about 1/8” thick. Gently drop the dough into the hot oil, being careful to avoid a splash-back. Just get the dough to a golden brown on each side and then drain on paper towels.

Fried Dough Rounds Drizzled with Pomegranate Syrup

Have a mixture of sugar and cinnamon ready, or maybe some powdered sugar. Recently, I tried a drizzle of homemade Pomegranate Syrup; see page 19 for that recipe. You can make these any way the family likes them. Weekend breakfasts can be happy and fun once again!