L’GEIMAT
ARABIAN GULF
Traditionally, l’geimat are served drizzled with date syrup, but many Arabian cooks sweeten them with a sugar syrup flavored with saffron and cardamom. You can also serve these drizzled with date syrup.
SERVES 6 TO 8
FOR THE FRITTERS
1 cup (120 g) unbleached all-purpose flour
1 cup (120 g) white whole wheat flour
1 teaspoon instant (fast-acting) yeast
1 tablespoon sugar
¼ teaspoon fine sea salt
½ cup (125 g) yogurt
1 organic egg
Vegetable oil, for deep-frying
1. To make the fritters: Mix both flours, the yeast, sugar, and salt in a large bowl. Add the yogurt and ½ cup (125 ml) water. Add the egg and mix until you have a very loose dough or a very thick batter. Cover with plastic wrap and let rest for at least 3 hours, preferably overnight.
2. Set the sugar syrup near the stove. Pour 2 inches (5 cm) vegetable oil into a large skillet and heat over medium heat until very hot (if you drop a piece of bread in the oil, the oil should immediately bubble around it). Use one of the different ways of forming round fritters (see Forming Round Fritters), then drop the fritters in the hot oil and fry them until golden brown all over, stirring all the time to color them evenly, 7 to 10 minutes. Remove to a sieve to let the excess oil drain. Serve immediately or soon after frying, drizzled with sugar syup.
SUGAR SYRUP
2 cups (400 g) raw cane sugar
¼ teaspoon ground cardamom
1 small cinnamon stick
A pinch of saffron threads
1 tablespoon lemon juice
Put the sugar in a medium pot and add 1 cup (250 ml) water. Add the cardamom, cinnamon stick, saffron, and lemon juice and bring to a simmer over low heat. Let simmer for 30 minutes, stirring every now and then, until you have a thick syrup. Take off the heat. If you are not going to use the syrup straightaway, store it in an airtight glass jar in the refrigerator, where it will last for a few days.