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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Öuwaymat Recipe

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This recipe for Öuwaymat is from Bonnie's Book of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Traditionally eaten on Epiphany ((Ghtas in Arabic.) It is said that the oil used to fry the balls remains clear, no matter how many balls are fried.

On Epiphany trees bow down in honor of Christ, and only the virtuous can see through them. Epiphany is considered by many to be the day to bring down the Christmas tree and burn it.

4 c. flour
1 t. soda
2 ¼ c. laben
2 c. neutral-tasting oil for frying

Syrup
4 c. sugar
2 ½ c. Water
1 t. lemon zest
1 T. lemon juice
1 T. rose water
1 T. orange water
Directions:
Directions:
Prepare the syrup in advance. Mix sugar and water and boil for about 5 minutes on a high flame. Lower the heat and add remaining ingredients . Let the syrup simmer for one minute more. The result should be a thin syrup, which runs in a fine thread from the spoon.
Sift flour and soda. Add laben and mix until very smooth. Leave for 20-30 minutes and mix again.
Heat the oil in a deep frying pan on a high flame. When the oil is hot, drop the batter by the teaspoonful. As the balls fry, the will swell and float to the surface, so don’t crowd the pan. Dip the teaspoon in a glass of water from time to time to prevent sticking.
Fry the balls until they are golden brown, then remove and dip into the syrup. Serve hot or cold, with additional syrup if desired.

 

 

 

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