Passover loukoumades

24 servings

Ingredients

Quantity Ingredient
1 cup -Water
½ cup Oil
2 tablespoons Sugar Salt
1 cup Matzo cake meal
3 cups Sugar Water
2 Oranges; juice of, up to 3
4 larges Eggs
Peanut oil
Pistachios; chopped or coarsely ground
1 Lemon; juice of
¾ teaspoon Cinnamon
¾ teaspoon Cardamom; ground (optional)

Directions

BAKLAVA SYRUP

The book is the family recipes of Vivane Miner. Her family (who are Balkan Sephardic Jews) spent time in Turkey, Greek, Romania and Bulgaria and this is reflected in their recipes along with the original Spanish influence. This recipe is a variation of a Greek dessert.

SYRUP: Bring sugar, water, orange juice and lemon juice to a boil in a deep saucepan. Cook over low to medium heat until the syrup is thickened and clear, about 30 minutes. Remove from heat and stir in the spices. Refrigerate for 12 to 24 hours for best results.

LOUKOUMADES: Combine water, oil, sugar and salt in a saucepan and bring to a boil. Add matzo meal all at one time. Beating all the while, continue to cook the dough until it pulls away from the sides of the pot and forms a large ball. Remove from heat and continue mixing for 5 to 10 minutes to help the dough to cool to lukewarm. Add eggs one at a time, beating thoroughly after each addition. Drop by heaping teaspoons into hot oil. They will submerge into the oil and then rise. Make sure that they fry n both sides and have a uniform golden color. Dip in syrup and stack on a plate in the shape of a mountain. Sprinkle with coarsely ground or chopped pistachio nuts.

* may be made with flour other times of the year MAKES: about 2 dozen SOURCE: _From My Grandmother's Kitchen: A Sephardic Cookbook_ by Viviane Alchech Miner posted, not tested by Anne MacLellan Re-Posted by Annette Johnsen 3-08-95 Submitted By ANNETTE JOHNSEN On 03-09-95

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