Lo’met al-‘Adi – Judge’s mouthful
Lo’met al-‘Adi ingredients:
- 3 cups flour
- pinch of salt
- tablespoon yeast
- I teaspoon sugar
- 2 cups sugar syrup
- cooking oil
- ground cinnamon (optional)
Lo’met al-‘Adi preperation:
Cream yeast with sugar in lukewarm water and set to rise in a warm place until it bubbles. Sift flour and salt. Form a well in the middle, pour in.yeast anrlleave covered for about 15 minutes.
Mix, then beat vigorously, adding enough tepid water to have the thinnest consistency that leaves the sides of the mixing bowl clean and does not stick. Cover and leave in a warm place.
Allow to rest for 3-4 hours. The dough should then be at least twice its original size.
Prepare sugar syrup, allow to cool, then place close to frying pan.
Have ready two perforated skimmers; place one in the syrup and the other in the frying pan. Also place a bowl of water beside the dough to wet the palm of your hand and a teaspoon.
Fill wet palm of one hand with soft dough, then close hand into a fist and squeeze out the dough near thumb. Dip teaspoon in water and use it to cut off a small piece of the dough and drop it into the sizzling oil- the dough should immediately form a small ball.
Work quickly, squeezing the dough and cutting pieces into the oil. Fry for about 1-2 minutes, or until the balls become golden brown. Remove with skimmer and toss into cold syrup,
allowing to remain a few seconds. Remove with the second skimmer onto serving dish. Sprinkle with ground cinnamon (optional) and serve warm or cold.