Sudanese cuisine has historically been influenced by many Middle Eastern and Mediterranean neighbors. Many of these cultures have developed their own variations of fried dough recipes. Just as “Loukoumades” are popular in Greek cultures, “Ligeemat” are popular in Sudanese cultures. In Sudanese households, they are often enjoyed with some tea. The Gourmet Worrier writes about a recipe similar to the Sudanese one, but she suggests that you enjoy her variation with some ice cream!
2 cups of organic self-raising flour
2 cups of water
2 tbsp of caster sugar
A pinch of salt
Grape seed or sunflower oil, for deep-frying
Cinnamon sugar, to finish
1. Put the flour, sugar, salt and water in a large bowl and whisk until you have a smooth batter.
2. Heat enough oil in a saucepan for deep frying and then take teaspoonfuls of the batter and gently push them into the hot oil with the other teaspoon. Fry for a minute or two or until they are puffed up and are a light golden colour. Drain on kitchen paper and transfer to a serving bowl.
3. Toss the warm loukoumades in copious amounts of cinnamon sugar or alternatively douse them in warm honey infused with cinnamon. Serve them warm with some homemade milk, honey and cinnamon ice cream (For Ice Cream Recipe, click here!).”
-Recipe by the Gourmet Worrier
SWEET GOODNESS I WANT THESE