this recipe is for "you-know-who". enjoy!
we eat these at hanukkah and other holidays like purim. deep-fried deliciousness!
makes a lot. i suggest cutting the recipe in half if it is just for a few people or a small family. they can be made a few hours ahead and are meant to be served at room temperature. do not cover with plastic wrap or they will stick to it! use tin foil instead.see my post called, lokma lessons, and read it before starting this to get a visual idea of what you will be doing. this version does not use eggs or honey and is suitable for vegans.
2 to 2 1/4 c AP flour
1 1/2 tsp dry yeast [like fleischmann's reg or *rapid rise]
2 tsp sugar
3/4 tsp salt
1 1/4 c (up to 2 c) water [warm]
1 tbsp margarine melted
1 tsp lemon juice
1 - 2 tsp orange flower or rose water [optional]
orange or lemon zest [optional - add to dough]
3 c sugar
1 1/2 c water
2 tbsp lemon juice
1 -2 tbsp orange flower or rose water [optional]
finely ground or chopped pistachios
lemon or orange zest
method:dissolve the yeast in 1/2 c water with 1 tsp sugar. when proved, add the rest [3/4 c] of the water, salt and sugar to the yeast and then the lemon juice and the flour and melted margarine. start with 2 c of flour. if it is too thin you may add the rest of the flour. mix well to make a thickish batter. add enough water to make a thick pancake like batter. let this rise for about an hour to an hour and a half. it needs to double.
*if you're using the rapid rise yeast, put all the dry ingredients together and add the wet ones. then continue recipe.
while that doubles, make the syrup. add sugar, water and lemon juice to a pot. put on medium heat and stir until all is dissolved. bring to a small boil and let syrup cooking WITHOUT STIRRING for about 10 to 15 minutes. if you stir you may seed/crystallize the sugar and ruin it. test after 10 minutes if it is thick enough. it should be a thin syrup but not too thin. sort of like maple syrup. add the orange or rose waters at the end, if using. keep aside as you make the lokma.
after the batter doubles, heat oil for deep frying. be careful!
put some oil in a small cup about a 1/4 c. with a tablespoon. coat the spoon with oil and dip into the batter and carefully add to the oil. we make small — think quail egg size — balls. re-dip the spoon every few times. fry the balls until golden about 3 minutes or so. turn them in the oil to make sure both sides brown. place them on a paper towel to absorb the oil. make sure that the oil is at the correct temperature — too low and they fry too long, absorb a lot of oil and become very hard and too hot, they will fry too quickly, taste raw and burn.
when they are all fried, rewarm the syrup and dip the pastries in it. the rule of thumb is always hot pastry to cold syrup or cold pastry to hot syrup to aid in absorption.
place on a platter and serve extra syrup to drizzle.
garnish with the lemon or orange zest and pistachios.
you may want to halve the recipe to try it out or if you are not serving many people.