Middle Eastern Donuts (Lokmat Al Kadhi)

Middle Eastern Donuts (Lokmat Al Kadhi)

Beautifully golden donuts / fritters that are deliciously crisp on the outside and squidgy and airy on the inside and soaked in a delicate sugar syrup. These little beauties are popular through out the Middle East as well as Greece, Turkey and East Africa as they really are so exquisitely moreish!

 

These gorgeous little balls of yum are known by many different names such as lokma, zalabya, al awama, loqaymat, kalimati and  loukoumades, but these childhood donuts will always be known to me as lokmat al kadhi, which literally translates to ‘bites of the judge’! I have no idea why, perhaps these were invented for some judge many years ago, but by which ever name you want to call these gorgeous bites they really are so beautifully delicious.

 

 

This is one of the dishes that we would only ever really eat during Ramadhan, which made these extra special and something to look forward to during that one special month of the year! I have no idea why we wouldn’t really make it any other time of the year as it is pretty straight forward, the hardest part in my opinion is the frying as personally its one of the things I really dislike doing, but so worth the end result.

 

 

The key to making sure that the donut remains crisp on the outside even after it has had a good soaking in the syrup is to fry them on a medium low heat until they turn a deep golden all the way round, by gently stirring the donuts in the oil so that they keep turning and cooking evenly all the way round. The result is like magic as it’s amazing how the inside is like a sponge and soaks up the sweet syrup and becomes beautifully spongy and squidgy whilst the outside is perfectly crisp. They remain crisp for a good few hours after being soaked in the sugar syrup, but even as it becomes softer it is still beautifully delicious! Also, as these donuts are made with yogurt they have a subtle sour note to them which when combined with sweet, crisp and spongy is just divine and so so moreish as you will not be able to stop eating them! You have been warned!

 

 

Middle Eastern Donuts (Lokmat Al Kadhi)

May 16, 2019
: 4 - 6
: 15 min
: 20 min

Beautifully golden donuts / fritters that are deliciously crisp on the outside and squidgy and airy on the inside and soaked in a delicate sugar syrup. These little beauties are popular through out the Middle East as well as Greece, Turkey and East Africa as they really are so exquisitely moreish!

By:

Ingredients
  • Donuts:
  • 1 packet (7g) instant yeast
  • 1 tbsp sugar
  • ½ cup (125ml) warm water (not boiling)
  • 2 ½ cups (325g) plain flour
  • 2 cups (570g) Greek yogurt
  • ¼ tsp salt
  • Oil for deep frying
  • Syrup:
  • 2 cups (400g) granulated sugar
  • 1 cup (250ml) water
  • 1 tsp lemon juice (optional)
Directions
  • Step 1 In a small bowl combine the yeast, sugar and water and leave in a warm area for 10 – 15 minutes until mixture has frothed.
  • Step 2 In a large bowl (I prefer to use the kitchen aid but you can also do by hand) thoroughly mix all the ingredients together to form a thick batter, mixture should resemble a very thick cake batter but not be like a dough. Sometimes depending on the type of yogurt you are using, mixture may need more liquid to become batter like, in that case slowly add warm water until the desired consistency is achieved.
  • Step 3 Leave to prove in a warm area until the mixture has doubled in size. It takes approximately 1 hour in my kitchen, but may vary depending on the temperature in your kitchen,
  • Step 4 In the meantime make the syrup. Heat the sugar and water, until mixture thickens into a light syrup consistency. Turn off the heat and add the lemon juice if using. Leave to cool completely.
  • Step 5 Heat enough oil on medium low heat to deep fry the donuts.
  • Step 6 Thoroughly stir the batter a few times and then fill a piping bag with the mixture. Gently squeeze out some batter into the oil, using a scissor to snip off the end of each donut. You can also use a spoon to drop spoonful’s of the batter into the oil. The donuts should float up to the surface and using a slotted spoon gently keep stirring so that the little balls keep turning and evenly cooking all the way round. Remove the donuts once they have turned deep golden and if you tap them you will feel that they are crisp. Drain on a kitchen paper.
  • Step 7 Immediately drop the hot donuts into the sugar syrup ensuring they are fully coated and then remove. Repeat until all the batter has been used.
  • Step 8 Can garnish with a sprinkling of pistachios and rose petals if desired. Best eaten soon after frying.
  • Step 9 Enjoy x

 

 


Related Posts

Baked Feta Cheese Rolls with Zaatar & Honey

Baked Feta Cheese Rolls with Zaatar & Honey

Crispy golden phyllo rolls oozing with creamy white salty feta cheese speckled with green specks of aromatic parsley and zaatar,  finished with a drizzle of sweet floral honey and earthy zaatar. A stunningly delicious appetiser or snack.   The blessed month of Ramadan has started,… read more.

SWEET POTATO DONUT HOLES

SWEET POTATO DONUT HOLES

Beautifully fluffy & soft, sweet potato donut holes dusted in snowy icing sugar. After the first bite you will see the stunning vibrant orange & really will not be able to stop eating these gorgeous donuts!   I have always had a thing for desserts… read more.



Leave a Reply

Your email address will not be published. Required fields are marked *