Saturday, March 03, 2012
The first time I posted this recipe, I didn't have any photos to show for it. Here are photos of my grandmother's famous "lo2met el-ady" (also spelled luqmat al-qady لقمة القاضي) or judge's meal (Egyptian fried donut holes). I adore these but don't have the nerve to make them myself!
They are also related to (and sometimes referred to as) zalabia, but in my family we never call them that and they don't have the heaviness of store bought zalabia. They are more like Greek loukoumades (and look, it's practically the same word!). Lo2ma literally means mouthful, but in actual usage it's more like small meal or snack. The idea is that, although it's simple, it tastes very high class :).
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.
