Title: Passover Loukoumades
Categories: Dessert Jewish
Yield: 24 Servings
| 1 | c | -Water |
| 1/2 | c | Oil |
| 2 | tb | Sugar |
| 1/8 | ts | -Salt |
| 1 | c | Matzo cake meal |
| 4 | lg | Eggs |
| | | Peanut oil |
| | | Pistachios; chopped or coarsely ground |
| BAKLAVA SYRUP |
| 3 | c | Sugar |
| 1 1/2 | c | -Water |
| 2 | | Oranges; juice of, up to 3 |
| 1 | | Lemon; juice of |
| 3/4 | ts | Cinnamon |
| 3/4 | ts | Cardamom; ground (optional) |
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