"Rejoice and be exceedingly glad, for great is your reward in heaven, for so they persecuted the prophets who were before you." Matthew 5:12
Since the events of Naga Hammadi, I have felt very silly writing about food but too overwhelmed to write about the grief and joy of the Coptic Church for her martyred sons.
However, I was introduced to the website FoodGawker.com, which is beyond addictive and beautiful. It made me feel like food was part of the joy of life again.
Lent is upon us, and I wanted to share one of my favorite desserts of all time, linked to the best memories of my childhood.
Lo2met el-Ady
1 leveled TB of yeast
1 tsp. of sugar
2 c. of flour
1 small potato, peeled, boiled, mashed and cooled
a pinch of salt (1/4 tsp. or less)
water as needed
oil for deep frying
Prepare the potato. Meanwhile, set the warm water, the sugar, and the yeast to rise for 15 minutes, until yeast is smoothly dissolved. Mix in flour, salt, the potato, and water as needed until you have a cake batter consistency. Leave to rise 30 minutes.
Drop in teaspoonfuls in the hot oil until golden. Sprinkle with powdered sugar or make a syrup to pour over it.
