Lugaimat (lougaimat)

Instructions

1. In a bowl, mix the flour, yeast, sugar, cardamom and salt.
2. Add the lukewarm water gradually to obtain a soft, sticky dough, then cover and let rise 1 hour.
3. Meanwhile, heat the water for the syrup with the saffron for 3 minutes, add the date syrup and reduce for 5 minutes, then stir in the rose water and keep warm.
4. Heat the oil in a saucepan to 170 °C.
5. Wet your hands with water and shape the dough into small balls the size of a walnut, or drop it in by the spoonful.
6. Fry 4 to 5 balls at a time, turning them, for 3 to 4 minutes, until well golden.
7. Drain on paper towels, drizzle with warm syrup and sprinkle with crushed pistachios.