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Lokmat al-Qadi is a very popular dessert, especially in the Arab countries, and specifically in the Levant. It is one of the most popular sweets in the winter season, to give it a feeling of warmth when eaten. This meal has many names, including lokmat al-Qadi, dumplings, or floats, and there are many ways as well.
bit of judge
- We need four cups of plain flour
- Three cups of water
- 1 teaspoon of instant yeast dissolved in 2 tablespoons of water
- a little bit of sugar and a pinch of salt
- Five cups of vegetable oil for frying lokmat al-qadi.
- We need a cup
- half of the water
- Three tablespoons of rose water
- Three drops of lemon juice
- Five cups of sugar.
How to prepare
- Dissolve the yeast in warm water and set it aside for ten minutes
- Sift the flour, then add the water and yeast mixture to the flour
- Knead the mixture well in a bowl and cover with a piece of cloth
- We leave the dough for four hours if the weather is warm, or we leave it overnight if the weather is cold, until the dough doubles in size
- We beat the dough by hand until the bubbles caused by the yeast disappear.
- Then we put the oil in a deep saucepan over a medium heat, and when the oil heats up well, we put a quantity of dough in the fist.
- We press it with our fingers until the dough comes out of the fist from between the fingers.
- We cut them with a small spoon so that they are in the form of small balls and we put them in the hot oil very carefully so that the oil does not fly and lead to burns.
- We do this until the surface of the oil is filled with dough rollers.
- We stir constantly until the dough is browned inside the oil from all sides.
- We reduce the heat under the pot and leave the balls until they become golden in color, with constant stirring.
- Then raise the balls with a multi-hole spoon to filter the oil while lifting it and dip it in the diameter and leave until it absorbs the diameter and then raise it and continue doing that until the whole amount of dough is filled and eaten hot or cold as desired.
- We need 3 cups of flour
- A cup of Shami or Australian flour
- Half a teaspoon of salt
- One and a half tablespoons of instant yeast
How to prepare
- Dissolve the yeast in warm water with a spoon of sugar and an amount of water to make the dough soft like solid milk
- Then add the sifted flour to the yeast dissolved in salt
- Then add water gradually and then rub the dough well with hands until it becomes like solid milk
- Leave it for two hours until it ferments, and then fry the dough in small pieces in the pan
- We dip it in cold syrup, solid honey or sugar.
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