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This recipe has been adapted from "The Book of Jewish Food: An Odyssey From Samarkand to New York" by Claudia Roden.

Servings

Ingredients

For the Sugar Syrup

For the Batter

Directions

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28
  • MS11172965
    18 JUL, 2014
    love them, (served warm with honey) In Spain are called buñuelos and other names depending the region.
    Reply
  • umsami
    9 DEC, 2009
    Yes, these are popular throughout the Middle East...among Muslims, Jews, and Christians. (Everybody loves fried dough!) You can find them on the street during Ramadan, the two Eids, Coptic Christmas, Easter, etc. No, I wouldn't do them in advance. Like all doughnuts, they taste best straight from the fryer. You could try another dessert, though.. basboussa (semolina cake), baklava, or kunafa (shredded filo filled with pastry cream or nuts) are all good and keep well. :)
    Reply
  • mtlfoodie
    16 DEC, 2008
    Has anyone done these in advance (maybe even frozen them), then warm them in the oven? I would probably drizzle with syrup just before serving. Looks like a tasty dessert. They seem similar to "grand-pn n n n res in syrup" found in most sugar shacks in Quebec, Canada. A sort of a pancake donut boiled in oil. Yum!
    Reply

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