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Vieux 24/02/2012, 01h32
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Par défaut Gaimat - Fried Dough Balls in Syrup (Special Ramadan)

Gaimat or fried dough balls in syrup recipe. These dough balls are very popular during Ramadan in the middle east. (Ramadhan is the Muslim fasting month). These syrupy dough balls are served in the late evening between iftar and souhour.


1 lb 2 oz all-purpose flour
1½ tsp instant yeast
1 tsp ground cardamom
Pinch of saffron strands
2 Tbs vegetable oil, plus 2 cups for frying
2 Tbs plain yogurt

The syrup:

1 lb 2 oz sugar
Pinch of saffron strands
2 cardamom pods
2 lemon wedges
2 cups water


- Make the dough:

In a bowl mix the flour, yeast, ground cardamom, saffron, 2 Tbs oil, and yogurt. Add 1¾ cups water and mix the dough by hand for about 10 min, until well blended. Cover and let the dough rise (at least 1 hour 30 min).

- Make the syrup:

In the meantime, combine the syrup ingredients in a saucepan. Bring to a boil, then cook over medium heat until reduced and syrupy. A spoon dipped into the syrup should feel sticky to the touch. Set the syrup aside.

- Make the dough balls and fry them:

Heat the vegetable oil in a large saucepan. With a teaspoon, take thumb-sized lumps of dough and drop them into the hot oil (make sure it's hot). While the dough cooks, reduce the heat to medium. Do this in batches.

Fry the dough balls for about 10 to 12 min until golden. Turn the balls continuously over so that they cook and brown evenly.

Put the fried dough balls in a colander to drain them. Then immediately dip the balls into the syrup, turning them so they are coated all over with the syrup. Finally strain the balls into a bowl.

- Serve the dough balls warm while they are still crunchy.

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dough balls, middle eastern cuisine, ramadan, ramadhan, spécial ramadan

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