Wednesday,26 September, 2018
Current issue | Issue 1157, (18 - 24 July 2013)
Wednesday,26 September, 2018
Issue 1157, (18 - 24 July 2013)

Ahram Weekly

Loukoumades (Zalabya)

Makes approx. 40 - 50 pieces
2 cups All-Purpose flour
1/2 tsp salt
2 tsp instant dried yeast
1 tbsp castor sugar
2 tbsp powdered milk
2 tbsp cornstarch flour
1/2 cup plain yoghurt
1 cup warm water
Corn or sunflower oil (amount enough for deep frying)
Ground cinnamon (to sprinkle)

Mix all ingredients in a large bowl.  Allow to rise, covered, in a warm place, until doubled in size; (approx. half to one hour).  By means of a round medium-sized spoon, fill an amount of batter and gently place in a deep frying pan with very hot oil.  Repeat process swiftly to remain always with a full pan of lemon-sized balls.  With a slotted spatula, pick up golden ones onto a metal colander.  When all quantity is fried, turn into the syrup just for a moment, then immediately remove from syrup with a clean slotted spatula onto a serving platter. Sprinkle some ground cinnamon on top and serve (optional).

To Make Syrup:
2 cups castor sugar
2 cups tap water
Juice of one lemon
1 tsp vanilla extract
Mix all ingredients except vanilla, in a saucepan.  Leave uncovered over medium heat to come to a boil.  Remove after ten minutes, then stir in the vanilla.  Allow to completely cool. (You have to start with the syrup to give it time to cool off).
N.B.:  You can replace the syrup with a sprinkle of icing sugar on top, and/or a sprinkle of cinnamon.

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