Al Salooq - Traditional Arab Cardamom Pastries (Deep Fried) |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Al Salooq are delicious, tender little pastries subtly flavoured with cardamom. These cresecent moon shaped delights are the perfect end to a meal, served with tea or coffee & are very popular during Ramadan & Eid celebrations. Unlike many other Arab pastries, Salooq are quick & simple to make. I prefer to use ghee to make these as it adds a gentle sweetness. Ingredients:
4 cups plain flour |
1 teaspoon baking powder |
1 1/2 teaspoons ground cardamom |
1/2 cup ghee (or melted butter or sunflower oil) |
1/2 cup skim milk (boiled, then cooled) |
sunflower oil, for deep frying |
confectioners' sugar, for dusting |
Directions:
1. Sift the flour, baking powder & ground cardamom into a fairly large mixing bowl.
2. Add the melted ghee / butter / oil & using a wooden spoon, mix it into the flour intil you have a crumbly mixture. Slowly add the milk & mix until you have a soft dough. Knead the dough until it is smooth.
3. Take walnut sized pieces of the dough & with lightly floured hands, roll them into fat sausages & then shape them into moons - you can also form them into slightly flattened rounds & then push your thumb upwards in the centre to make the moon shapes.
4. Heat enough of the sunflower oil for deep frying & fry the cresecent moons in batches until they are a golden brown colour.
5. Drain well on paper towels & toss them in confectioners sugar. Just before serving, I like to give them another light dusting of sugar (using a sieve for even coverage).
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