These sweet treats from Lebanon are perfect for any occasion. Small balls of dough are fried to a golden browned crisp and then coated with simple syrup. Make sure you make enough of these to go around - there is no way you can eat just one!
Ingredients:
3 cups pastry flour
1/2 tsp. sugar
2 1/2 cups water
1 1/2 tsp. dry yeast
1/4 tsp. salt
olive oil for frying
Simple Syrup
Preparation:
In a large bowl mix pastry flour, yeast, sugar, and salt. Slowly add water until dough forms. Knead well. Spoon dough by the teaspoon full and form ball shape with hands.
In a frying pan, add olive oil, enough so that dough will be submersed. Heat oil until hot. A good tip for testing the heat of oil is to place the end of a wooden spoon into the oil. If you see small bubbles form around the spoon then oil is hot.
Carefully place dough into oil, only a few at a time. When dough is cooked it will rise to the top of the oil and be golden brown. Remove from oil and place on plate covered with paper towel to cool and absorb excess oil.
Once dough is cooked and slightly cooled, toss and coat in simple syrup. Serve immediately.
3 cups pastry flour
1/2 tsp. sugar
2 1/2 cups water
1 1/2 tsp. dry yeast
1/4 tsp. salt
olive oil for frying
Simple Syrup
Preparation:
In a large bowl mix pastry flour, yeast, sugar, and salt. Slowly add water until dough forms. Knead well. Spoon dough by the teaspoon full and form ball shape with hands.
In a frying pan, add olive oil, enough so that dough will be submersed. Heat oil until hot. A good tip for testing the heat of oil is to place the end of a wooden spoon into the oil. If you see small bubbles form around the spoon then oil is hot.
Carefully place dough into oil, only a few at a time. When dough is cooked it will rise to the top of the oil and be golden brown. Remove from oil and place on plate covered with paper towel to cool and absorb excess oil.
Once dough is cooked and slightly cooled, toss and coat in simple syrup. Serve immediately.
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