Sabb al-gafsha

Sabb al-gafsha

Sweet puffs

By
From
The Complete Middle Eastern Cookbook
Makes
40
Photographer
Alan Benson

Ingredients

Quantity Ingredient
2 teaspoons active dried yeast
80g chickpea flour
75g plain flour
3 teaspoons ground rice
5 large eggs, at room temperature
1/2 teaspoon ground cardamom
1/4 teaspoon saffron threads, pounded
60g ghee, melted and cooled
oil, for deep-frying

Syrup

Quantity Ingredient
440g sugar
2 tablespoons lemon juice, strained
1/2 teaspoon ground cardamom
1/4 teaspoon saffron threads, pounded

Method

  1. Add the yeast to 2 tablespoons warm water. Leave to soak, then stir to dissolve.
  2. Sift the chickpea flour, plain flour and ground rice into a mixing bowl and make a well in the centre.
  3. Beat the eggs well and stir in the cardamom, saffron and yeast mixture. Add the mixture to the dry ingredients, pour in the cooled ghee and gradually mix into a thick batter, beating until smooth.
  4. Cover the bowl with plastic wrap and leave in a warm draught-free place for at least 4 hours.
  5. To make the syrup, dissolve the sugar in 500 ml water in a heavy-based saucepan over medium heat, stirring occasionally. Bring to the boil, add the lemon juice, cardamom and saffron and boil for 15 minutes, stirring occasionally. Remove from the heat and leave until cool.
  6. Heat 10 cm of ghee or oil in a deep saucepan to 180°C or until a cube of bread dropped into the oil browns in 15 seconds. Stir the dough, then drop teaspoonfuls into the hot oil, pushing it off the end of the spoon with a round-bladed knife. Drop 10–12 balls in at a time and fry for 3–4 minutes, turning to brown evenly.
  7. When golden brown and cooked through, lift the puffs out with a slotted spoon and place in the cooled syrup.
  8. When all the puffs are cooked, stir them in the syrup to coat evenly, then lift out with a slotted spoon and pile onto a plate. Serve warm.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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