Recipe by Um Safia
Al Salooq are delicious, tender little pastries subtly flavoured with cardamom. These cresecent moon shaped delights are the perfect end to a meal, served with tea or coffee & are very popular during Ramadan & Eid celebrations. Unlike many other Arab pastries, Salooq are quick & simple to make. I prefer to use ghee to make these as it adds a gentle sweetness.
- 4 cups plain flour
- 1 teaspoon baking powder
- 1 1⁄2 teaspoons ground cardamom
- 1⁄2 cup ghee (or melted butter or sunflower oil)
- 1⁄2 cup skim milk (boiled, then cooled)
- sunflower oil, for deep frying
- confectioners' sugar, for dusting
Directions See How It's Made
- Sift the flour, baking powder & ground cardamom into a fairly large mixing bowl.
- Add the melted ghee / butter / oil & using a wooden spoon, mix it into the flour intil you have a crumbly mixture. Slowly add the milk & mix until you have a soft dough. Knead the dough until it is smooth.
- Take walnut sized pieces of the dough & with lightly floured hands, roll them into fat sausages & then shape them into moons - you can also form them into slightly flattened rounds & then push your thumb upwards in the centre to make the moon shapes.
- Heat enough of the sunflower oil for deep frying & fry the cresecent moons in batches until they are a golden brown colour.
- Drain well on paper towels & toss them in confectioners sugar. Just before serving, I like to give them another light dusting of sugar (using a sieve for even coverage).