LUQAIMAAT , ARAB DONUTS
Whilst I was staying in Yemen I became acquainted with a wonderful Thailandese lady who lived in Saudi. She used to make these treats often for an evening snack, served along some strong cardamom tea...a classic arab treat. If done correctly, the 'donuts' should not absorb too much of the sugar and have a lovely sticky coating on the outside. Best eaten immediately!
Provided by Nisa4709
Categories Lunch/Snacks
Time 55m
Yield 30 ' munchkin' donuts, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- For batter :.
- Sift dry ingredients into bowl.
- Add in yoghurt and milk and mix until combined.
- Mixture should be of middling texture, not watery and not too thick. Just somewhat thicker than a pancake batter consistency.
- Leave to rise in a warm place for 1/2 an hour.
- Heat oil, when hot drop batter in by teaspoonfuls and cook until just golden brown.
- Drain and then place immediately into syrup and toss to coat.
- When coated completely remove and place on serving dish. Serve warm.
- For Syrup :.
- Boil water and sugar together on low heat without stirring (so that it'll stay clear) until it reaches the point that when it cools on the spoon, it is of a thick sticky consistency.
Nutrition Facts : Calories 394.8, Fat 4, SaturatedFat 2.1, Cholesterol 12.3, Sodium 434, Carbohydrate 80.8, Fiber 2.2, Sugar 33.8, Protein 9.4
LUQAIMAT
Tender inside while sweet and crunchy outside, luqaimat are a celebratory treat for Eid to mark the end of Ramadan. These Middle Eastern doughnut bites start with a thick yeast-leavened batter that's fried by the spoonful then tossed in a sweet coating. Several varieties can be found in different parts of the region and beyond, such as lokma in Turkey and Iraq and loukoumades in Greece. Depending on the origin, the dough can be plain or flavored with saffron or cardamom, then soaked in a cinnamon and sugar mix, honey syrup, simple syrup -- or as I have done here, in a luscious date syrup, which adds hints of caramel.
Provided by Food Network Kitchen
Categories dessert
Time 1h40m
Yield about 30 luqaimat
Number Of Ingredients 9
Steps:
- Mix the flour, cornstarch, sugar, yeast, cardamom and 1/4 teaspoon salt in a large bowl. Add 1 1/4 cups lukewarm water and stir to combine. You should have a thick batter. Cover with plastic wrap and let sit in a draft-free place (such as an oven turned off) until almost doubled in size, about 1 hour.
- Fill a large saucepan one-third of the way with vegetable oil and heat over medium heat until shimmering and about 350 degrees F.
- Uncover the batter and give it a good stir. Dip a 1/2 tablespoon measuring spoon in cold oil, scoop the batter and carefully drop it in the oil. Repeat, dipping the spoon in cold oil after every drop, and fry 6 to 8 doughnuts at a time over medium heat, stirring constantly for even browning, until golden brown, about 2 minutes.
- Using a slotted spoon, transfer each batch of doughnuts directly from the oil to the date syrup in a large bowl and give it a good toss until coated all over. Place the luqaimat on a platter and sprinkle with sesame seeds.
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