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Luqmeqazi

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I got a request to make luqmeqazi (I know, even I have trouble saying this) so I of course had to make it. Luqmeqazi is very similar to zolobia which I post a few days ago, except the dough is different and the shape is different. But you do the same thing with making the mix, letting it rest, pouring it into oil and then over into the syrup mix.

Jeg fikk et ønske om oppskriften til luqmeqazi, så her er den! Luqmeqazi er ganske lik zolobia i både tekstur, farge og smak, men deigen er annerledes for å få den formen over. Man gjør det samme med å lage blandingen, la den sitte en stund og steke i olje for å så ha over i en sirupblanding. 

Dette trenger du:

Here’s what you need:

2 cups of flour // 2 kopper mel
half a teaspoon yeast / half teskje gjær
2 eggs // 2 egg
pinch of salt // klype salt
water // vann

I’m not gonna write too much about this dish since it feels like I’ve already done it before. Mix the dry, which is flour, yeast and salt together before adding the eggs which you have whisked. And then you add water to get the texture you need, which should be around half a cup. It should be sticky and not really wanting to let go of your spoon when you pour it. After you mix it up, you leave it for an hour or two before you fry them and toss them in your syrupmix.

Remember that your syrup mix can’t be thin like water or these will get soft. You want them hard and crunchy. Enjoy! :)

Jeg føler at jeg skriver posten til zolobia om igjen så jeg skal ikke skrive så mye her. Bland det tørre som her er mel, salt og gjær. Bland så inn 2 egg som du har pisket før du har i vannet litt etter litt. Vannet har man i etter behov, men det burde ende opp med ca en halv kopp. Du vil at blandingen skal være klistrete og nesten så det ikke vil slippe tak i skjeen din. Etter at det har fått hevet seg i en time eller to, så varmer du opp oljen din og gjør klar sirupblandingen på samme måte som forrige gang. Stek, dypp i sirup og ferdig.

Husk at hvis sirupblandingen din er for tynn så vil disse bli myke, men de skal helst være crunchy! Hvis den er som vann så er den hakket for tynn, da legger du bare til mer sirup. 

Nam! :)

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About Sophie

I'm a happy go lucky girl without the ability to relax. I love everything colorful and creative! Send me an email on myawesomebeauty@gmail.com if you feel the need to contact me. :-)

5 responses »

  1. jeg elsker det!! smager så godt

    Reply
  2. If you don’t mind me asking, what is your nationality?

    Reply
  3. Just found this blog, so happy to have recipes that are so similar to my moms home cooking! zor spas!

    Reply

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