Luqaimat| Kaimati

Luqaimat is a sweet and crunchy dumpling; a well known dessert or snack in the Arab Countries. Being here in Muscat (Oman) we normally get this delicacy in supermarkets, traditional sweet shops and also during  the traditional Muscat festival. We could spot this sweet more on Ramadan Season everywhere in gulf countries. Making a fresh lot at home is super delicious, extra crunchy, juicy as well as tastes fresh and flavourful.

INGREDIENTS:
All purpose flour- 2 cups
Corn flour- 3 tablespoons
Yogurt- 1 1/2 tablespoons
Yeast- 1 and 1/2 teaspoons
Sugar- 1 teaspoons
Warm water- 2 cups
oil- 3 cups (for frying)

Sugar syrup:
Sugar-1 and 1/2 cups
Water- 1 cup
Cardamom pods- 4 nos
Saffron strands- pinch (optional)

PROCEDURE:

• In a deep bowl add all purpose flour, corn flour, yogurt, yeast and sugar.
• Add the warm water little by little and knead with hands by mashing the lumps.
• Add the water till the batter becomes loose and beat with hand till the dough becomes soft without any lumps. It should not be watery.
• Close the dough with a lid or a clingfilm and keep in a warm place to raise for about 30 minutes.
• The raising time normally depends on the weather, the quality and the freshness of the yeast. The dough has to double its volume.
• Once the dough raises mix the dough with hand and set aside.
• Heat oil in a deep pan, once the oil is hot pinch a small gooseberry sized batter and shape it with hand as a ball and drop it in a hot oil.
• Likewise repeat till the pan is about to fill. Do not cram or overcrowd them.
• Using a slotted spoon turn the balls and allow the balls to cook until they become crisp and golden all around. 
• Remove with slotted spoon and transfer it on a warm sugar syrup for 2 minutes.
• Remove immediately and transfer it on another container and serve hot.

Sugar syrup:

• Add the sugar and water in a pot and bring it to boil.
• Slightly crush the cardamom pods and add them in the syrup to soak to release all the flavour.
• Add a pinch of saffron if you like the flavour.
• Allow the syrup to simmer till it becomes slightly starts to becomes sticky.
• Do not make a too sticky or runny sugar syrup.
• Runnys makes the luqaimat becomes soft and loose its shape.

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Basbousa/ Semolina cake/ Nammoura

    Basbousa is the Mediterranean sweet for those who like extra juicy sugary cakes. This soft semolina cake is a favorite in many Middle Eastern countries, and most especially in Egypt. Called ‘Nammoura’ in Lebanon and some Mediterranean countries, this cake is called ‘Basbousa’ in Egypt where it enjoys the most popularity. Other sweets are also popular there too, but this sweet and very simple to make cake enjoys the highest demand. It’s very short list of ingredients and the simplicity of preparation make it the most popular cake to bake at home on a short notice.

     It is considered a cake, but it is really different that the regular cake you would encounter in birthday parties. It is cut into small squares and soaked in sugar syrup. Here I am sharing with you the original version of basbousa.

INGREDIENTS

Coarse semolina- 2 ½ cups

Desiccated coconut-1cup

Sugar-1cup

Self-rising flour- ½ cup

yoghurt- 200g

unsalted butter, melted-200g

vanilla extract-1tsp

almonds- 25

FOR SYRUP:

sugar-1 ½ cup

water-250ml

lime juice-1tsp

rose water-1tsp

PROCEDURE

• Preheat the oven to 180°C. Mix the semolina, coconut, sugar, flour, yoghurt, melted butter and vanilla in a bowl. If the mixture seems too thick, add a little milk – but it should still be fairly stiff. Spread the mixture with your hands in a buttered 30 × 25 × 5 cm baking tray. Cut it into diamond shapes, pressing hard.
• Place an almond in the centre of each diamond. Bake for 35–40 minutes until golden brown.
• Meanwhile to make the syrup, place the sugar and water in a saucepan and bring to the boil, stirring until the sugar dissolves. Simmer for 5 minutes without stirring. Stir in the lemon juice and rosewater and remove from the heat. Leave to cool.
• Pour the syrup over the cake while the cake is still hot. Cool to serve.
• Makes approximately  25-30 pieces.

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Baklawa- Pistha or Walnut Type

     It's a Turkish sweet. It is a Turkish term used to identify objects that have a rectangular shape with two acute and two obtuse angles. This shape in Arabic is called “balk-a-wi”. The word baklawa was passed from Arabic to Turkish.

     Baklawa is a rich sweet pastry made of layers of filo pastry filled with chopped nuts and sweetened with syrup or honey. Different types of Baklawa as: Baklawa pistachio/walnut, Bird’s Nest, Burma, Fingers, Balloorieh, Kol-ou-Skor, Basma.  Here i am sharing the pisthachio/walnut type crunchy, golden delicacy… Yum!

INGREDIENTS

Pistachios or walnuts -2 cups

Sugar- 2 tablespoons

Orange-blossom water-2 teaspoons (optional)

Rosewater-1 teaspoon

Clarified butter (ghee) or unsalted butter, melted-350 g

Filo pastry-500 g

SYRUP

Sugar-1 ½ cups

Water-150 ml

Orange-blossom water-½ teaspoon (optional)

Rosewater- ½ teaspoon

Squeeze of lemon juice

PROCEDURE

• Roast the nuts slightly and crush the nuts in a food processor lightly. Tip into a bowl and mix with the sugar, orange blossom water and rosewater.
• Preheat the oven to 180°C. Brush a baking tray measuring 20 × 30 cm with melted ghee or butter. Add a layer of filo in the base of the tray and brush with more butter. Keep layering with buttered filo until you have used half the filo. Spread the nuts in an even layer on top. Continue layering with the remaining filo.
• Carefully cut the baklawa into diamond or square shapes. Pour a little melted butter over the top and bake for about 30-40 minutes, or until golden brown.
• Meanwhile, prepare the syrup. Combine the sugar and water in a saucepan and bring to the boil. Simmer for 15 minutes, until slightly thickened, then remove from the heat and add the orange-blossom water, rosewater and lemon juice. Pour the hot syrup over the hot pastry. Cool before serving.

Makes approximately 20-25 pieces

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