Thursday, August 25, 2011

Luqmat al Qadi - Arabic Yeast Donuts

Simple Syrup:

2 cups water
2 cups sugar
Squeeze of fresh lemon juice

Mix all in a small pot and bring to a boil, remove from heat and set aside to cool.

Luqmat Al Qadi

-4 cups flour
-3 cups water
-1 tsp yeast (active dry) dissolved in 1 tbsp warm water
-Pinch of salt

-Oil for frying.

Mix all really well.

Let sit at room temperature for 3 hours.

When ready to fry heat oil.

Mix batter fast to release the gas bubbles.

Drop spoon fulls into the the hot oil and turn them to brown evenly on all sides.

Immediately use slotted spoon to remove and drain on paper towel.

Drop them straight into the syrup and let them get coated well and then remove and present on platter.

Recipe will make twice what is seen in the photos, meaning 4 plates. I suggest halving it like I did.

If you find it difficult to drop the gooey dough into the oil fill a piping bag and push some through then cut it off with a scissors close to the oil to let the little balls fall into the oil.

I've attached an arabic video to show an interesting technique.


Anonymous said...

Are you sure this is luqmat alqadi ?? looks tottaly different from what i seen and ate!!!!

Amatullah said...

Yes they are, same taste, perhaps a little less golden and irregular shaped opposed to balls which is a difficult shape to produce without skill.

Anonymous said...

try dropping the dough with ur fingers use ur index finger ,middle finger and ring finger to hold the dough and use ur thumb to push it to oil , this will create rounder dough balls

Amatullah said...

That's a great tip, thank you! :) I always love to hear from people.
Back in Iraqi our chef used to make really large beautiful ones, and my mother told me that many people use their hands to drop the dough into the oil but I used a spoon, I'll try the method in the video next time or the one you explained.

Thanks again :)

Anonymous said...

حاولي مرة وتنين وبايدك مش بالملعفةوحتظبط