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Arabian >> Sweet Dumpling ( Looqemat)
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Arabian >> Sweet Dumpling ( Looqemat)



flour. . . 3 Cups Yogurt. . . . Cup Water Salt. . . . Tsp Yeast. . . . 2 Tsp Sugar. . . . 1 Tsp Warm Water. . . . . Cup Oil For Fryingsugar. . . . 2 Cups Water. . . . . 3 Cup Rose Water. . . . .1 Tablespoon Juice Of Half A Lemon

add Water, Salt And Yogurt To The Flour And Mix Well To A Thick Better.
Leave Aside For Six Hours.
Mix The Yeast With The Sugar, And Warm Water, Leave Aside To Ferment.
Add The Yeast To The Batter And Mix Until Batter Peaks.
Put Aside For Further For A Further Three Hours.
Heat Oil In A Deep Frying Pan.
Drop A Table Spoon Full Of Batter Into The Hot Oil Or Use An Icing Bag.
Put 4-5 Dumpling At A Time And Fry Until Golden Brown, Turning Many Times During Frying.
Place Them On An Absorbent Kitchen Paper.
While Still Warm Place In A Serving Dish And Pour Sheera Over It.
Serve Warm.

Put The Water In A Pan With The Sugar And Place Over A Medium Heat; Bring To Boil And Allow To Boil For Ten Minutes, Removing The Froth As It Appears. Add The Lemon Juice And Leave To Simmer For Ten Minutes; Add The Rose Water. You can serve with your family and friends.
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