This is a sweetbread commonly made in the month of Ramadan or for special occasions. The Somali's call it Quraa and it is also consumed within the Arabian peninsula as Lokmat or elqimat. In Turkey it is known as Lokma and a chef who makes lokma is called a Lokmaci ( pronounced lokmaji) a professional occupation in its own right!!! During my stay in Turkey I have often seen long lines in the streets were people are offered a few lokma's straight from the pan served to commemorate a deceased family member. There are slight differences due to regional habits but at the end they almost taste the same.
I am adding this video from youtube on a Turkish Lokmaci(Lokma Chef)as its in english. In the beginning of the video you will see him frying a dessert called Tulumba Tatlisi after that segment comes the making of Lokma aka Kaymati. You can observe how he dips his hand in water first then cuts a piece of dough. Its a messy job but viewing the video I believe it will make it easier.
This is the recipe for a swahili kaymati. Inshallah I will post other variations in the future.
Shira - Syrup ingredients:
1 cup of water
1 cup of sugar
1 teaspoon of ground cardamom
Optional: 1 teaspoon of lemon/ lime juice
Dough ingredients:
1 cup of all purpose flour
1 tablespoon of rice flour
1 tablespoon yogurt
1/2 teaspoon of yeast
1 teaspoon of vegetable oil or ghee
1/4 - 1/2 cup of warm water
pinch of salt
1/2 teaspoons sugar
Oil for frying
Directions:
1.In a large pot mix the syrup ingredients and bring it to boil. Once simmered for 20 minutes add the optional lemon juice and put it aside to cool down to room temperature.
2. Mix the dough ingredients Once mixed the dough will be sticky and thick.Let it raise for 30-1hr.
3.Heat the oil on medium heat. Once hot using your fingers or spoon, dip in a bowl of cold water then pinch of a small piece of the dough and try to shape it as a ball. Then put it in the hot oil. Do this in batches. Fry the balls for few minutes until golden .Using a slotted spoon continuously turn and stir the balls till golden brown; Remove them and dip them in the Shira, give them a quick stir or two then remove them and put them in your serving dish. Continue making more dumplings till the dough finishes.
Serve warm as they will be at their crunchiest.
Afiyet Olsun!!!!
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is the recipe missing yeast for rising?
ReplyDeleteOpps, thanks for pointing it out. Yes, I forgot to add that information.
ReplyDeleteYou have to add 1/2 teaspoon of yeast. Im sorry again.