Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Lugaimat with rooibos karak syrup

Middle Eastern 30 Mins Prep · 15 Mins Cook

To make the lugaimat, combine 360ml of warm water and the yeast in a bowl and set aside for approx. 5 minutes or until foamy.
Place the all-purpose flour, 2 tsp (approx. 9g) of caster sugar, corn flour, coconut oil, ground cardamom, saffron, salt in the bowl of a stand mixer fitted with the dough hook. Mix to form a soft dough. Cover the bowl with a cloth and set aside in a warm area until doubled in size (approx. 1 hour).
Meanwhile, prepare the syrup, by combining 250ml of water, 200g of caster sugar, ginger, cardamom pods, cinnamon stick and cloves in a medium pot and bring to a gentle boil. Simmer for 5 minutes before removing the pot from the heat. Add in the tea bags and steep for 20 minutes. Strain the syrup and keep warm.
Heat a pot of oil to 180°C. Dip a spoon in the hot oil. Then take a heaped teaspoon of the batter and using the oiled spoon push the batter off the teaspoon into the hot oil. Fry the lugaimat for 5-10 minutes or until golden. Repeat with the remaining batter. Drain on paper towels.
Drizzle with the karak syrup immediately and serve.