This traditional dessert is popular in every Arab Gulf country and is found, under various names, throughout North Africa and to the east as far as the Indian sub-continent and beyond. In its numerous forms, it has been around since the days of the early caliphs of Baghdad. References to bite-size pieces of fried dough, dipped in a sweet syrup, are found in medieval culinary texts where they are called Luqmat or Luqum al-Qadi, meaning “the Judge’s Tidbits.” There is no explanation why they were associated with a judge but no doubt, after trying them, anyone would judge them as one of the tastiest delights. It’s always best to serve these fritters the same day that they are made otherwise they lose their external crispy texture.
Makes: about 3 dozen
Prep time: 25 minutes
Resting time: 1 hour 10 minutes
Cooking time: 35 minutes
INGREDIENTS:
- 1 recipe Orange Blossom Syrup
- Neutral-flavored oil, for deep-frying
BATTER:
- 21/2 cups (300 g) all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon ground cardamom
- Generous pinch of saffron
- 1/4 oz/7 g (1 envelope) active dry yeast dissolved in 1/4 cup (65 ml) water and
- 1 tablespoon sugar and allowed to sit for 10 minutes until frothy
- 3 large eggs, beaten
- 2 cups (500 ml) cold water
INSTRUCTIONS:
- Make the Orange Blossom Syrup. It’s important to do this first as the syrup needs time to cool.
- To make the Batter: Combine the flour, salt, cardamom and saffron in a mixing bowl. Make a well in the center and add the dissolved yeast, egg and water. Blend together with a wooden spoon until the mixture resembles the texture of pancake batter, adding more water if necessary and making sure there are no lumps. Cover with a tea towel and set aside for 1 hour. It should increase in size by one-half to double.
- Pour about 2 inches (5 cm) of oil into a medium saucepan and set over medium heat. Heat the oil to a minimum temperature of 345°F (175°C) and no higher than 375°F (190°C), checking with a deep-frying or candy thermometer. If you do not have a thermometer, drop a small piece of bread in the oil. If the bread browns quickly (1 minute or less), the oil is the right temperature. Alternatively you can throw a drop of water in the oil. If the water sizzles upon contact, the oil is ready.
- Gently drop 1 tablespoon of the Batter into the hot oil until the top of the oil is filled with the dough balls. Deep-fry until the dough turns golden brown. Remove with a slotted spoon and immediately dip the fritters into the Orange Blossom Syrup. Transfer the fritters to a serving platter with a slotted spoon. Continue until all the Batter is used. Serve immediately—the sooner the better.
