Yoo-Yoo
Servings
35-40Yoo-Yoos
Servings
35-40Yoo-Yoos
Ingredients
For Yoo-Yoos
For ‘Asal’ syrup
Instructions
For Yoo-Yoos
  1. Combine all wet ingredients, blending with a whisk.
  2. Fold in sifted flour and baking powder.
  3. Mix gently to create unified and soft dough.
  4. Cover bowl with plastic wrap and let the dough rest for 30 minutes.
  5. Using a rolling pin and a cookie/doughnut cutter, create circles (2-2 ½ inches in diameter) with a hole in the middle.
  6. Deep-fry the cookies in medium heated canola oil on both sides until golden brown.
  7. Dip the golden cookies in the hot syrup (‘Asal’) and coat with ground unsweetened coconut.
For ‘Asal’ syrup
  1. On medium heat bring to a gentle boil, sugar and water.
  2. Add lemon juice when sugar is dissolved.
  3. Continue cooking on medium heat to reach a syrup texture.
  4. Add only two drops of rose extract.
Recipe Notes

(Photo by Huppit Bartov Miller)