A very traditional middle eastern delight often served with sweetened date syrup…
A very traditional middle eastern delight often served with sweetened date syrup…
Recipe Card
Ingredients Quantity
For the Batter
Sugar
1 tsp
Yeast
1 tsp
Saffron
A few strands
Water, warm
3/4 to 1 cup
Flour
1 cup
Salt
1 tsp
Cornstarch
1 tbsp
Oil
1 tbsp
For Sugar Syrup
Sugar
1 cup
Water
1/2 cup
Honey
1/2 cup
Lemon Juice
1 tbsp
Saffron
A few strands
For Frying and Presentation
Oil
1 ltr
Pistachio powder
1 tbsp
Method of Preparation
Place sugar, yeast and a little water and mix well.
Add flour, salt, cornstarch and some more water and mix well to make a thick batter. Take care not to add all the water at one time, to control the consistency of the batter.
Cover and set aside for two hours for the batter to ferment and then fill into a piping bag without a nozzle.
Place all the ingredients for the syrup in a sauce pan and bring to a boil, lower the heat to a simmer and cook for another 5 minutes. Cool before using.
Heat oil and drop small blobs of batter into the hot oil and fry on medium heat until golden brown.
Drain from the oil and drop in the syrup briefly.
Drain and serve garnished with pistachio powder.
Alternatively, date syrup or honey can be drizzled on the logaimat instead of the sugar syrup.
A very traditional middle eastern delight often served with sweetened date syrup…
A very traditional middle eastern delight often served with sweetened date syrup…
Recipe Card
Ingredients Quantity
For the Batter
Sugar
1 tsp
Yeast
1 tsp
Saffron
A few strands
Water, warm
3/4 to 1 cup
Flour
1 cup
Salt
1 tsp
Cornstarch
1 tbsp
Oil
1 tbsp
For Sugar Syrup
Sugar
1 cup
Water
1/2 cup
Honey
1/2 cup
Lemon Juice
1 tbsp
Saffron
A few strands
For Frying and Presentation
Oil
1 ltr
Pistachio powder
1 tbsp
Method of Preparation
Place sugar, yeast and a little water and mix well.
Add flour, salt, cornstarch and some more water and mix well to make a thick batter. Take care not to add all the water at one time, to control the consistency of the batter.
Cover and set aside for two hours for the batter to ferment and then fill into a piping bag without a nozzle.
Place all the ingredients for the syrup in a sauce pan and bring to a boil, lower the heat to a simmer and cook for another 5 minutes. Cool before using.
Heat oil and drop small blobs of batter into the hot oil and fry on medium heat until golden brown.
Drain from the oil and drop in the syrup briefly.
Drain and serve garnished with pistachio powder.
Alternatively, date syrup or honey can be drizzled on the logaimat instead of the sugar syrup.
