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October 26, 2014 / 2 Heshvan, 5775
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Chanukah Cooking: Lebanon Oama (Doughnut)


Oama

Chanukah is definitely a holiday of lights, but not of light cooking. Here is the second in a series of Chanukah dishes from different Jewish communities from around the world:

Lebanon Oama (donut)

Ingredients:

1 cooked medium potato mashed

30 g fresh yeast

1 tsp sugar

2 cups flour

1 tsp salt

1 cup warm water

Oil for frying

Sugar syrup:

4 cups water

2 cups sugar

Lemon juice from 1/2 lemon

Orange juice from 1/2 orange

How to prepare:

1.  Mix in bowl flour and fresh yeast and slowly add in water, add in the mashed potato and let your mixer work for about 12 minutes.

2.  Cover bowl with clean towel and let dough rise for about an hour.

3.  Prepare syrup:  boil water with sugar, once the sugar is melted and water is boiling, lower flame and slowly add orange and lemon juice. Let the syrup cool down and do not serve warm.

4.  Warm up oil in the frying pan, form little balls of the dough and gently drop into oil.

5.  Once the dough is golden remove from frying pan and dry on paper towels.

6.  Dip the Oama in syrup and serve.

Happy Chanukah

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Chanukah is definitely a holiday of lights, but not of light cooking. Here is the second in a series of Chanukah dishes from different Jewish communities from around the world.

Chanukah is definitely a holiday of lights, but not of light cooking. Here is the first in a series of Chanukah dishes from different Jewish communities from around the world.

Printed from: http://www.jewishpress.com/sections/food/recipes/chanukah-cooking-lebanon-oama-doughnut/2011/12/21/

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