Lugmet El Qadi, literally “The Judge’s Mouthful,” is a fried dessert made in much of the Arab world, known by many names including Zalabia and Awammeh. They are basically Arabic doughnuts, only bite-size. Once placed in oil, the batter puffs up into crisp golden balls.
When done, they should be soft on the inside, crunchy on the outside. Before serving the fritters are doused in sugar syrup. To decorate, roll the fritters in confectioner’s sugar, a blend of sugar and cinnamon, dessicated coconut, or ground pistachios.
2 cups sugar
2 cups water
1 tbspoon lemon juice
1 tablespoon rose or orange blossom water
4 cups flour
1/2 tsp salt
1 pack instant dry yeast + 1tbspoone sugar
2 2/3 cups water
Vegetable oil for frying
Dissolve the yeast and sugar in 1/2 cup warm water. Set aside in warm place until frothy, about 10 minutes.
Put flour and salt in a bowl and pour in the yeast mixture, and the rest of the water, stirring the liquid in. Process until the mixture is smooth.
It should be thick but gooey. If it is too thick, add more water. Cover, leave in a warm place for two hours. Meanwhile, make the sugar syrup.
Place the sugar, water and lemon in a saucepan and simmer for about 20 minutes. Add the rose or orange blossom water at the end. Set aside.
Dip a teaspoon in cold water, and shake all the water off. Scoop into batter and use to drop small balls of batter into hot oil. Fill the skillet and then move them around.
When golden brown, remove and place in a sieve or absorbent paper.
Pour sugar syrup on top, so they are coated from all sides.
Roll in confectioners sugar or dessicated coconut.