Arabic Lokhmatt

Ingredients

• 3 Cups flour
• 2 tsp yeast with pinch of sugar
• 2/3 Cup yogurt
• 1/2 Cup warm water
• oil for frying

Preparation

- Add the flour a little salt, water and the yogurt, and mix to a thick batter. Leave aside for six (6) hours.

- Mix the yeast with the sugar and warm water, leave to ferment. Add the yeast to the batter and mix until batter peaks, leave aside for a further three hours.

- Heat the oil. Shape batter into little balls, and put few at a time in the hot deep oil and fry it until golden brown, while entirely covered with oil during frying. Soak the balls in syrup and serve hot.

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