Al-salooq

Al-salooq

Fried cardamom sweetbreads

By
From
The Complete Middle Eastern Cookbook
Makes
24
Photographer
Alan Benson

Ingredients

Quantity Ingredient
125ml milk
300g plain flour
1 teaspoon baking powder
1/2 teaspoon ground cardamom
125g butter, melted
oil, for deep-frying
icing sugar, sifted, for sprinkling

Method

  1. Bring the milk to the boil, then leave to cool.
  2. Sift the flour, baking powder and cardamom into a mixing bowl. Add the melted butter and stir with a wooden spoon until combined and crumbly.
  3. Pour in the cooled milk and mix to a soft dough. Knead lightly for 1 minute, or until smooth.
  4. Roll the dough into walnut-sized balls. Roll them into thick fingers, then press each one around a forefinger to make a crescent shape.
  5. Heat the oil to 180°C, or until a cube of bread dropped into the oil browns in 15 seconds. Add six salooq at a time and fry for 5 minutes, turning to brown evenly.
  6. Lift out with a slotted spoon and drain on paper towels.
  7. After two batches are cooked, place the salooq in a bag of icing sugar and shake to coat. Lift them out.
  8. Cook and coat the remaining salooq. Serve warm or cold.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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