Middle Eastern · Dessert
Syrup-Soaked Cheese Dumplings
A lightened take on Middle Eastern syrup-soaked cheese dumplings, built on strained lowfat cottage cheese and ricotta instead of a richer curd base, bound with semolina and fried gently before a short soak in a reduced-sugar lemon syrup.
$1
15 minsPrep
10 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
142Calories
5gProtein
4.9gFat
19.9gCarbs
11.1gSugar
0.7gFiber
195mgSodium
7mgChol
1.2gSat Fat
72mgPotassium
44mgCalcium
0.5mgIron
0.1mcgVitamin B12
0.8mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Arak
local
Turkish Coffee
international
vegetarian
sweet-spot
Instructions
1
Strain the lowfat cottage cheese through a sieve for 10 minutes to remove excess whey, then mash until smooth with the ricotta.
2
Fold in the semolina, flour, baking powder and ground cardamom to form a soft, slightly sticky dough; do not overwork.
3
Rest the dough for 20 minutes so the semolina can hydrate and firm up the mixture.
4
Meanwhile make a light syrup
simmer the sugar, water and lemon juice together for 4 minutes until just slightly thickened, then set aside to cool to warm.
5
Heat the vegetable oil in a small fry pan to 150C (300F) - a lower, gentler heat is needed so the cheese dumplings cook through before browning too fast.
6
Shape the rested dough into 2 small balls using lightly oiled hands.
7
Fry the dumplings for 6-7 minutes, turning often, until evenly deep golden and firm to the touch.
8
Lift out with a slotted spoon, drain briefly, then drop straight into the warm syrup for 2 minutes so they soak while still hot.
9
Lift onto a plate, scatter with the crushed pistachio, and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.6 oz45g strained and mashed smooth cottage cheese lowfat
- 0.5 oz15g ricotta
- 0.4 oz12g semolina
- 0.3 oz8g all purpose flour
- 0.1 oz2g baking powder
- 0 oz1g ground cardamom
- 0.7 oz20g sugar white
- 1.1 oz30g water
- 0.1 oz3g lemon juice
- 2.1 oz60g for frying vegetable oil
- 0.1 oz4g crushed, for garnish pistachio
