Loqmat al-Qadi
Twice-fried yeast fritters with separate spoon oil and prepared cold cardamom syrup.
Preparation: 10 min · Cooking: 10 min · Total: 1 hr 20 min · 2 servings
Ingredients
- 240 ml all-purpose wheat flour
- 1 tsp instant yeast
- 1 tsp sugar
- 240 ml prepared thick cold cardamom sugar syrup
- 1 tbsp cornstarch
- 180 ml warm batter water, temperature per yeast package
- 15 ml separate vegetable oil for spoon greasing
- 480 ml initial vegetable frying oil
- extra frying oil only if vessel depth needs it (optional)
Instructions
Mix the base
Mix 240 ml flour, 1 tsp yeast, 1 tsp sugar and 1 tbsp cornstarch in a clean bowl. Do not taste raw batter.
Do not taste raw batter.
Mix the base
Gradually stir in 180 ml warm water at the yeast maker’s recommended temperature. Beat from about 4 minutes until smooth and elastic.
Beat from about 4 minutes until smooth and elastic.
Mix the base: 240 seconds
Let the batter rise
Cover and begin proofing checks around 45 minutes in a suitable warm place until visibly expanded. Exactly 45 minutes is not guaranteed for every room or yeast.
Exactly 45 minutes is not guaranteed for every room or yeast.
Let the batter rise: 2700 seconds
Heat gently
Heat the 480 ml initial frying oil in a suitable deep heavy pan, checking an oil thermometer for 160°C. Use additional oil only if the safe vessel depth requires it; never overfill.
Use additional oil only if the safe vessel depth requires it; never overfill.
Shape evenly
Gently deflate the batter with a clean spoon. Reserve all 15 ml spoon oil in a side cup and use two greased spoons or a depositor; keep fingers away from hot oil.
Reserve all 15 ml spoon oil in a side cup and use two greased spoons or a depositor; keep fingers away from hot oil.
Fry in small batches
Drop small manageable portions into 160°C oil without covering or crowding the whole surface. Roll carefully with a slotted spoon; begin first-fry checks at 3 minutes until pale and structured, not yet ready to eat.
Roll carefully with a slotted spoon; begin first-fry checks at 3 minutes until pale and structured, not yet ready to eat.
Fry in small batches: 180 seconds
Cool promptly
Lift onto a dry rack or tray for a short pause, checking around 10 minutes. Complete both fries in one continuous manageable session; do not freeze or hold partly fried balls for hours.
Complete both fries in one continuous manageable session; do not freeze or hold partly fried balls for hours.
Cool promptly: 600 seconds
Fry in small batches
Bring oil to 180°C and fry the rested balls again, checking from about 2 minutes until crisp with completely cooked centres and no wet flour paste. Colour or time alone is insufficient.
Colour or time alone is insufficient.
Fry in small batches: 120 seconds
Drain carefully
Drain before dipping into the separate 240 ml cold cardamom syrup. Begin dip checks around 1 minute and remove with clean utensils, without an exact-second requirement.
Begin dip checks around 1 minute and remove with clean utensils, without an exact-second requirement.
Drain carefully: 60 seconds
Check doneness
Return oil safely to 160°C before fresh first-stage batter. Never cool hot oil with water or ice; stop and manage batches without unattended heating.
Never cool hot oil with water or ice; stop and manage batches without unattended heating.
Measure the ingredients
Half uses 7.5 ml spoon oil, 240 ml initial frying oil and 120 ml syrup. For 8 servings use 60 ml spoon oil, 1920 ml initial frying oil and 960 ml syrup; not all oil or syrup is consumed.
For 8 servings use 60 ml spoon oil, 1920 ml initial frying oil and 960 ml syrup; not all oil or syrup is consumed.
Serve and store
Serve 2 portions when safe to eat. Refrigerate shallow leftovers within 1 hour at ≤4°C, use within 2 days, and reheat at most once to 74°C if desired.
Refrigerate shallow leftovers within 1 hour at ≤4°C, use within 2 days, and reheat at most once to 74°C if desired.
Tips
- Instructions describe the base 2-serving batch. Controls scale the ingredient list to 1 or 8 servings, exactly half or fourfold. One cup is 240 ml, one tbsp 15 ml, one tsp 5 ml; dry volumes are not gram weights. Use equivalent vessels and manageable batches; timers are first checks, not linear cooking rules.
Common mistakes
- Do not add unlisted fat, liquid or garnishes or rely on a fixed time or browned surface alone.
Substitutions
- Keep the stated source states and explicit alternatives; check product instructions and allergens.
Storage
Refrigerate promptly in shallow portions within 1 hour at ≤4°C; use within 2 days from preparation, including cooling. This is a conservative household limit, not a validated shelf life.
Reheating
Reheat leftovers at most once to 74°C throughout and serve promptly; keep unused portions refrigerated.
About this recipe
Twice-fried yeast fritters with separate spoon oil and prepared cold cardamom syrup.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.