Lgeimat are small fritters, or doughnuts, coated in saffron-infused syrup. They are a popular Emirati dessert, especially during Ramadan.
- 300 g (2 cups) plain flour
- 1 tbsp caster sugar
- 1 tbsp baking powder
- 140 g (½ cup) Greek-style yoghurt
- 1 egg, lightly beaten
- vegetable oil, to deep-fry
Saffron and cardamom syrup
- 440 g (2 cups) caster sugar
- 2 tsp saffron threads
- 2 cardamom pods
- 1 cinnamon quill
- 1 tsp lemon juice, plus lemon zest, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cooling time 5 minutes
Standing time 10 minutes
To make syrup, place sugar, 250 ml water, saffron, cardamom and cinnamon in a saucepan over medium-high heat. Cook, stirring to dissolve sugar, for 10 minutes or until thickened. Remove from heat, allow to cool, then stir in lemon juice. Set aside.
Meanwhile, sift flour, sugar, baking powder and ½ tsp salt into a bowl. In a separate bowl, whisk yoghurt, egg and 125 ml water. Add to dry ingredients and mix to form a dough. Set aside for 10 minutes.
Fill a large saucepan or deep-fryer one-third full with vegetable oil and heat over medium heat to 170°C (or until a cube of bread turns golden in 15 seconds). Divide dough into 15 balls, about 1 tablespoonful each. Working in batches, place in oil and fry for 8 minutes or until golden and cooked through. Drain on paper towel. Pour syrup into a large tray, add doughnuts and coat completely in syrup. Top with lemon zest.
Photography Chris Chen. Styling Vivien Walsh. Food preparation Phoebe Wood.
As seen in Feast magazine, September 2014, Issue 35.