Le-ge-matt~ Dough Balls
Le-ge-matt, a traditional dough ball served with a sticky syrup has been a popular dessert in local cuisine for generations. I have discovered three variations for the ingredients, although the method remains the same with each. Very filling, yet very delicious, the trick when deep frying the balls is to have the fat hot, but not smoking and to allow the dough balls to crisp quickly and turn golden rather than go brown. The syrup is simple to make and the one recipe will suffice for the different variations of the dough balls.
4 cups plain flour
2 1/2 cups tepid water
2 teaspoons yeast
oil for frying
Syrup for serving
Dissolve yeast in water. Sift the flour and salt together, add water and dissolved yeast and mix well with a whisk. Add a little more water if necessary: the batter should resemble a bread dough, though be slightly thinner. Cover and leave to stand in a warm place for six to 10 hours, the longer the better. Heat oil and drop in teaspoons (I tend to make them HUGE) of the dough mix. The balls will swell and float on top. Turn then over until they are brown all round. Remove and drain on paper towel. Serve warm with syrup poured over.
taken from:From the book "The Complete United Arab Emirates Cookbook"by Celia Ann Brock- Al AnsariCopyright © 1994 by Celia Ann Brock-Al Ansari