Mix together batter ingredients, eliminating any lumps of yogurt. Let sit for 1 hour.
Make syrup by combining first four ingredients in a small saucepan over medium heat, stirring occasionally, until sugar is completely dissolved.
Remove from heat and stir in rosewater.
Fill a large pan with a one-inch layer of oil.
Heat over medium-high heat until a drop of water tossed into the oil sizzles.
Fill squeeze bottle with batter (see notes below). Squeeze out batter into hot oil, creating spirals and free-form designs, but maintaining a generally circular shape. The end result should be lacy and not too heavy — try to squeeze out enough batter to maintain the zoulbia’s structure, but not too much to form a solid mass.
Fry for a few minutes, flipping or submerging to fry both sides, until deep golden brown.
Using tongs or two forks, carefully remove zoulbia from pan and shake off excess oil.
Lower gently into syrup, quickly submerge and remove.
Repeat with remaining batter, adding oil as necessary.
Cool in a single layer. Enjoy!