30 days of Ramadan…. and I spent the first 17 days trying different techniques and recipes on how to make “Legaimat” (sweet arabic dumplings).
They are one of the many traditional sweet dishes where you would find in almost every gathering or party! especially during Ramadan.
I tried several recipes I either found online, from friends, or cook books! I even bought a ready box mix where all I had to add was water!!! but even that was a complete fail haha🤭
Day 17 of Ramadan…. I found a video on Youtube where not only was the recipe amazingly delicious! but even her technique was much less messy in the kitchen and it was a win everytime!
Manal Alalem is a famous TV chef where she makes different dishes for all occasions.
*the video is in arabic but you can watch how she does it*
2 cups all purpose flour
2 tsp active yeast
1 tbsp cornstarch
1 tbsp sugar
1/4 tsp cardamom powder
a pinch of Saffron (for color mostly and a bit of taste)
2 cup ROOM TEMPERATURE yogurt (i used low fat as an excuse to eat more)
Sugar Syrup Mixture:
You can use Honey/Agave Nectar
Clink Here for different sugar recipes (i added a bit of saffron to mine)
Mix all your dry ingredients first and then add in the ROOM TEMPERATURE yogurt. It’s important to make sure it’s in room temperature and not cold because it has to do with the yeast activating (something like that haha). The mixture does become quiet sticky and elastic.
Cover it (i covered it with cling film wrap and a towel) and set it aside for an hour giving the yeast time to activate.
I then got a large sized ziplock bag where i scooped in the mixture (after it inflated to double its size) and cut open a small hole on the bottom corner so that i can pipe out the mixture bit by bit. Keep a small cup of oil nearby to dip your fingers in.