6 Serves
85 Mins
In a large mixing bowl, combine the flour, sugar, yeast, nutmeg, and a pinch of salt. Gradually add warm water while mixing by hand until a smooth, thick batter forms.
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Vitamin K
0 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
214 µg / 400 µgCalcium
115 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
111 mg / 420 mgPhosphorus
126 mg / 1,250 mgPotassium
500 mg / 4,700 mgSodium
347 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
22 µg / 55 µgFiber
5 g / 28 gSugar
8 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
55 gAlcohol
0 g
Cover the bowl and let the dough rise in a warm place for approximately 60 minutes until it has doubled in size.
Heat a deep-frying pot filled with vegetable oil to 175°C.
Scoop small portions of the batter into the hot oil and fry until golden brown on all sides, turning occasionally with a slotted spoon.
25
g95
g20
g
Yemeni
