Cooking Instructions
- 1
Mix a sticky batter using flour, yeast, salt and water, cover and let it rise for an hour. Heat oil in a pan, deflate batter and mould to make small doughnut shapes, fry until golden brown. Serve warm with soup of choice.
- 2
I eat mine with Taushe soup, it makes a perfect combo.
A nutritionist, B.sc. Ed Health Education in view and an Aspiring Chef .#Qualityisourrecipe!
Read more Similar Recipes
-
-
Dampi's Bakes ( a Caribbean substitute for bread) Dampi's Bakes ( a Caribbean substitute for bread)
Always enjoyed. great when u need a change
-
Deep Fried “Cakwe” (Chinese Crullers) Deep Fried “Cakwe” (Chinese Crullers)
In my busy day, sometime I can’t think what should I cook for lunch or dinner. Home chores are never ending. Specially Monday is the busiest day to me. Doing laundry, cleaning house, cooking, and assignments also due on the same day. And now since quarantines time my hubby works from home. That means I have to cook for his lunch, and again later for our dinner. Earlier i made him very easy tofu sandwich for his lunch. Now I am planning to make chicken congee for our dinner. Usually chicken congee will serve with “Cakwe” as a topping. It’s kind of fried bread or fried dough with chewy and savory taste. It’s also called Chinese crullers. So here’s my homemade Cakwe recipe.
-
-
-
Luqaimat (small bites) emirati dessert Luqaimat (small bites) emirati dessert
This is a family favourite whenever I make it it's gone in 2 minutes :-D
-
-
-
Beignet, Sfenj, Bambalouni, Ftayer Beignet, Sfenj, Bambalouni, Ftayer
This is a type of doughnut that is very popular in North Africa, especially in the Maghreb, for breakfast. The dough is made from flour, yeast, salt, sugar, and water. It’s a very sticky dough, so you’ll need to oil your hands well when shaping it before frying to prevent sticking.-In Tunisia, it’s called BAMBALOUNI, FTAYER, or FTIRA-In Algeria and Morocco, it’s called SFENJ
Translated from Cookpad France
More Recipes
https://cookpad.wasmer.app/us/recipes/6658422
Comments