Passover Loukoumades

Recipe Ingredients

1 cup	237ml	Water
1/2 cup	118ml	Oil
2 tablespoons	30ml	Sugar
1/8 teaspoon	0.6ml	Salt
1 cup	237ml	Matzo cake meal
4 cups	792g / 27oz	Eggs (large)
		Peanut oil
		Pistachios - chopped or
		Ground
		Baklava Syrup
3 cups	594g / 20oz	Sugar
1 1/2 cups	355ml	Water
2		Oranges; juice of - up to 3
1		Lemon - juice of
3/4 teaspoon	3.8ml	Cinnamon
3/4 teaspoon	3.8ml	Cardamom - ground (optional)

Recipe Instructions

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

Source:
Tovah Hollander

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