AuthorbaidooneAwamat, also known as Lokmet El Kady, and Lokaymat. Coated in simple syrup and are the perfect dessert for any occasion. It is a traditional sweet made in many parts of the middle east. It is absolutely DELICIOUS!!
In a blender jug, add flour, salt, starch, yeast, sugar, vanilla and water. Run at a slow speed until you have a liquid paste. Put the dough in a deep dish, cover the batter with cling film and store in a warm place for about two hours.
After an hour has elapsed, stir it with a wide plastic spoon lightly for only a few seconds. Return the dough and cover and put it in a warm place.
In a deep frying pan, place an oil about 2 inches high. Heat oil to an adequate frying temperature
Put the syrup In a deep dish. Let syrup beside you during frying the dough.
Scoop out a little dough, enough to fill your hand. Squeeze your fist hard enough to push a ball between your thumb and index finger, the size of a cherry.
Start frying the balls in batches, as to not crowd the oil. Reduce heat to medium, and stir every now and then until the balls start to firm up a bit and turn to pale yellow.
Remove with a slotted spoon, and drop into the sugar syrup. Allow the balls to absorb the sugar, for about 2-3 minutes. Remove the balls from sugar syrup and transfer to a serving dish, enjoy!!
In a medium-sized thick saucepan, add sugar, water and lemon juice. Cook over medium heat. Stir occasionally with a wooden spoon, until the mixture starts boiling. Reduce heat to low and simmer uncovered for 7 minutes. Add the vanilla, remove from heat and set aside. Allow the syrup to cool completely before use.
Ingredients
Directions
In a blender jug, add flour, salt, starch, yeast, sugar, vanilla and water. Run at a slow speed until you have a liquid paste. Put the dough in a deep dish, cover the batter with cling film and store in a warm place for about two hours.
After an hour has elapsed, stir it with a wide plastic spoon lightly for only a few seconds. Return the dough and cover and put it in a warm place.
In a deep frying pan, place an oil about 2 inches high. Heat oil to an adequate frying temperature
Put the syrup In a deep dish. Let syrup beside you during frying the dough.
Scoop out a little dough, enough to fill your hand. Squeeze your fist hard enough to push a ball between your thumb and index finger, the size of a cherry.
Start frying the balls in batches, as to not crowd the oil. Reduce heat to medium, and stir every now and then until the balls start to firm up a bit and turn to pale yellow.
Remove with a slotted spoon, and drop into the sugar syrup. Allow the balls to absorb the sugar, for about 2-3 minutes. Remove the balls from sugar syrup and transfer to a serving dish, enjoy!!
In a medium-sized thick saucepan, add sugar, water and lemon juice. Cook over medium heat. Stir occasionally with a wooden spoon, until the mixture starts boiling. Reduce heat to low and simmer uncovered for 7 minutes. Add the vanilla, remove from heat and set aside. Allow the syrup to cool completely before use.