Lazakiyat

Lazakiyat (Syrian Cardamom Fried Dough)

Lazakiyat are pillowy, sweet fried dough treats scented with cardamom and soaked in fragrant syrup — a beloved celebratory dessert from Syria, often served during Ramadan and at family gatherings.

Prep

20 min

Cook

25 min

Total

45 min

Serves

6

Difficulty

Medium

Recipe ingredients

• •300 g (10½ oz / 2½ cups) all-purpose flour
• •250 ml (1 cup + 1 tbsp) whole milk, lukewarm
• •10 g (2 tsp) active dry yeast, 1 packet
• •30 g (2 tbsp) granulated sugar, for the dough
• •5 g (1 tbsp, lightly packed) ground cardamom, freshly ground preferred
• •2 g (½ tsp) fine salt
• •1 whole large egg
• •15 g (1 tbsp) unsalted butter, softened, plus extra for greasing
• •500 ml (2 cups) neutral frying oil, sunflower or canola, about 5 cm / 2 in depth in the pan
• •400 g (2 cups) granulated sugar, for the syrup
• •250 ml (1 cup) water, for the syrup
• •1 tbsp fresh lemon juice, prevents syrup crystallization
• •1 tsp rose water or orange blossom water, optional, traditional addition
• •2 g (1 tsp) ground cardamom, for the syrup
• •5 g (1 tbsp) ground pistachios, for garnish, optional

Steps

1. 1 Make the syrup first so it can cool: combine the 400 g sugar, 250 ml water, lemon juice, and 1 tsp cardamom in a small saucepan. Bring to a gentle boil over medium heat, stirring until the sugar dissolves, then simmer 8–10 minutes until slightly thickened. Stir in the rose or orange blossom water if using, then remove from heat and let cool completely to room temperature.
2. 2 In a small bowl, whisk the lukewarm milk with the yeast and 1 tsp of the dough sugar. Let stand 5–10 minutes until foamy and bubbly on top — this confirms the yeast is active. If it does not foam, discard and start with fresh yeast.
3. 3 In a large mixing bowl, combine the flour, remaining 2 tbsp sugar, 1 tbsp cardamom, and salt. Add the egg, the bloomed yeast mixture, and the softened butter. Mix with a wooden spoon, then knead by hand for 8–10 minutes until the dough is smooth, soft, and slightly tacky (it should feel like soft earlobe).
4. 4 Lightly grease the bowl with a thin film of butter, place the dough inside, cover with a clean kitchen towel, and let rise in a warm spot for 45–60 minutes, until roughly doubled in size.
5. 5 Punch down the dough and turn it out onto a lightly floured surface. Roll into a rectangle about 1.5 cm (just over ½ in) thick. Cut into small rectangles or diamond shapes about 4 × 5 cm (1½ × 2 in). Cover loosely with a towel and let rest 15 minutes.
6. 6 Heat the frying oil in a deep, heavy-bottomed pan over medium heat to 170–175 °C (340–350 °F). If you don't have a thermometer, drop in a small piece of dough — it should sizzle immediately and rise to the surface within a few seconds, turning pale gold in about 3 minutes. If it browns fast, the oil is too hot; reduce the heat.
7. 7 Fry the dough pieces in small batches of 6–8 for 3–4 minutes, flipping once, until pale golden on both sides. Do not crowd the pan, and keep the oil temperature steady between batches.
8. 8 Using a slotted spoon, transfer the fried pieces directly into the cooled syrup. Let them soak for 2–3 minutes per side so they absorb the syrup without becoming soggy, then lift them out and arrange on a serving platter.
9. 9 Sprinkle with the ground pistachios and a final pinch of ground cardamom. Serve warm or at room temperature. Lazakiyat are best eaten the same day but keep in an airtight container for up to 2 days.