Recipe #4 A Traditional Emarati Dish LGAIMAAT

How to make

Lgaimaat
Traditional Emarati Dish 

I wanted to post a dish which is served regularly in Ramadan.
This dish is a must in every Emarati household,especially in the Holy Month of Ramadan.
So give it a try and see how you can add a middle eastern traditional dish on to your table.
Enjoy

Ingredients:

1. 1 large potato boiled ( then grind) or 3 small
2. 1/2 cup water 1/2 cup water mix warm or Nido
3. 1 cup flour
4. 1 egg
5. 1 1/2 tsp. sugar
6. 1/2tsp. Yeast
7. 1/2 tsp. baking powder
8. 50 ml oil

To fry you will need :

1. A cup of oil is needed for frying
2. One small bowl of water.     

For syrup:

1. 1 cup water
2. ¾ cup sugar
3. 1/4 lemon peeled
4. a pinch of saffron

Method:

1. Cut the large potato into smaller pieces and put in grinder and make into a paste .
2. Then take half a cup of milk and half a cup of water and mix(keep aside for later,make sure the mixture is warm)
3. Then put the potato paste on the flour in a bowl.
4. Then place sugar,yeast baking powder, oil, egg and 1/4 cup of the (milk water mixture) all together. Then mix well
5. Mix till a smooth batter is formed. Note: (lgaimaat mixture should be like a batter not dough)
6. Only add milk to the mixture till the point where you can drop the batter from a spoon.
7. Then cover with cloth and leave to rest for 2 hours the minimum is 1 hour. 
8. Then place oil in pan and make sure it is hot before you start. 
9. Dip a small spoon water and then take half a spoon of batter and place in the pan.
10. Never keep lgaimaat in the oil without constant moving.
11. When the lgaimaat turns to a golden/brown colour take  them out and leave to cool. 

Method for syrup :

1. Place water in pan and heat ,when reaches a boil add the sugar.
2. Mix well until sugar dissolves.
3. Then add saffron and lemon.
4. Leave to reduce on a slow flame. (around 20 mins)
5. Then pour the syrup on the lgaimaat and serve.

Notes:

1. Be careful when making lgaimaat because there is AlOT of hot oil.
2. When placing a batch of several batter balls into fire, keep on low flame.
3. Only raise the flame when all the lgaimaat have been put in.
4. When taking the lgaimaat out from the oil make sure you remove most of the oil.
5. Place on kitchen roll or a large sieve to drain excess oil.