Sweet Dumplings (Kaimati)

The reason for mixing yoghurt in the butter is to make the dumplings dry after frying.

Ingredients

• 3 cups white flour
• 2 teaspoons yeast with a pinch of sugar ( mixed )
• 2/3 cup yoghurt
• 1/2 cup warm water water
• oil for frying

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Method

• Add to flour a little salt, water and the yoghurt, 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.
• Method of Frying:
  • Heat the oil.
  • Shape batter into little balls, and put them a few at a time in the hot deep oil and fry until golden brown.
  • Dumplings should be entirely covered with oil during frying.
  • Take great care as the oil will splash during the course of frying. When frying is
  • When frying is complete soak the dumplings in syrup and serve hot.

The Syrup (Shira)

Ingredients

• 2 cups of sugar
• 1 cup of water
• 1 tablespoon rose water
• juice of half a lemon

Method

• Put the water in a pan with the sugar and place over medium heat; bring to boil and allow to boil for ten minutes, removing the froth as it appears.
• Add the lemon juice and leave to simmer for ten minutes; add the rose water

Bon Appetit.