How To Make Sweet & Soft Ramadan Dumplings

This post is dedicated to Jewaira… she posted about Hard Rock Lgaimat, so this post is to help Hawra’a kick her Aunt Sebeecha’s criticizing ass… May newlywed brides never get humiliated again :p

Put the following into a big bowl that has a cover…
  • 2 Cups White Flour
  • 1 Cup Brown Flour
  • 3 Tablespoons Powdered Milk
  • 1/2 a Cup of Veggie Oil
  • 1 Tablespoon of Yeast
  • 1 Tablespoon Sugar
  • A bit of Grounded Hail & Za3faran

- Pour water slowly into the mix till it has the texture of yogurt, not too liquid-y but not too thick either…

- Cover the bowl with its top and leave it for an hour or two so the yeast can do its wonders…

- 5 minutes before u remove the bowl cover, turn on the heat so the oil is hot enough when u want to dip the dumplings in…

- Scoop up some of the dumpling mix, making a tiny spoon with the tips of your fingers, and let it drop into the oil… (of course you have to let it drop close to the oil so it doesn’t splash on you)

- Then just move the dumplings around in the oil, so they don’t become two-faced like it’s shown in the pic above… (one side light and the other side golden)…

- When they ARE golden, just put them into a bowl with syrup (sheera) in it, move them around til they’re covered with sheera yumminess and arrange them in a plate.. (you can sprinkle some gounded nuts on top if u want to too…)

TaaDaaaa! bil 9i7a oo el 3afya

P.S. This is how you make the sheera/syrup:
2 Cups of sugar & 1 Cup of water, then add one squeezed lemon, some more hail (not ground) & za3faran.. (if u want alot more, then add 1 cup of water and the rest of the ingrediants for every 2 cups of sugar )

Let it cook for around an hour, with consant moving, it’ll turn water-y, but when u turn off the heat and let it cool, it’ll get thicker and become the syrup u want ;D