(version one)
Le-ge-matt, a traditional dough ball served with a sticky syrup has been
a popular dessert in local cuisine for generations. I have discovered
three variations for the ingredients, although the method remains the
same with each.
Very filling, yet very delicious, the trick when deep frying the balls is
to have the fat hot, but not smoking and to allow the dough balls to
crisp quickly and turn golden rather than go brown. The syrup is simple
to make and the one recipe will suffice for the different variations of
the dough balls.
4 cups plain flour
2 1/2 cups tepid water
2 teaspoons yeast
pinch salt
oil for frying
Syrup for serving
Dissolve yeast in water. Sift the flour and salt together, add water and
dissolved yeast and mix well with a whisk. Add a little more water if
necessary: the batter should resemble a bread dough, though be slightly
thinner. Cover and leave to stand in a warm place for six to 10 hours,
the longer the better.
Heat oil and drop in teaspoons of the dough mix. The balls will
swell and float on top. Turn then over until they are brown all round.
Remove and drain on paper towel. Serve warm with syrup poured over.
(version 2)
Serves 10-12
This is another variation of the above recipe which offers a different
texture and gives a sweeter taste. this is a favourite during Ramadan.
3 cups wheat flour
1/2 cup rice flour
1 1/2 teaspoons yeast
1/2 cup sugar
|
1 teaspoon cardamom
1/2 teaspoon saffron
oil for frying
syrup to serve
|
Mix all ingredients together, add enough very warm water to make a thick
pancake batter. Mix well with a hand whisk, cover and leave in a warm
place for six to 10 hours.
Heat the oil and drop in tablespoons of the mixture, turning until the
ball is evenly browned. Remove and drian in a colander then on a kitchen
paper towel. Either dip in a syrup before serving or pour syrup over.
(version 3)
Serves 8-10
Again, a Ramadan favourite, this is a richer dough ball which has highly
individualistic flavour and is particularly delicious served with coffee.
1 1/2 cups wheat flour
1/3 cup rice flour
1 tbspn yeast
6 heaped tspns sugar
8 heaped tspns dry milk powder
1 tspn ground cardamom
|
1/2 tspn saffron threads
pinch of salt
1 cup + 5 tbspns very warm water
1 tbspn rose water
oil for frying
|
Put all dry ingredients into a glass bowl, pour the warm water over and
mix well with a wire whisk. Cover and leave for six to 10 hours in a
warm place.
Bring oil to boiling point and as it begins to bubble, drop tablespoons
of the batter in, turn and allow to browm all round then remove and drain
on kitchen towel. Serve with syrup poured over.
