Today is Bajram or Eid-ul-fitr, the Muslim festival at the end of Ramadan. I’m spending it in Kosovo where it’s celebrated with the eating of honeyed pastries and much visiting and wishing to one another of a ‘propitious feast’. This is what ‘me fat Bajrami’ roughly translates as, despite the look of it in English as a comment on the size I might be at the end of the celebrations, with all that gorging on sweet stuff.
I’m celebrating today not with the traditional baklava but with a recipe for honey, lemon and cinnamon-soaked little doughnuts. I don’t know how much of a confession this is (and perhaps the timeestamp for this post would blow my cover anyway) but I ate these for breakfast, which was perfect. I can’t quite imagine serving them to guests at any other time of day, but no doubt I’ll nibble on a few more as Bajram wears on.
1.5 cup flour
0.5 cup warm water
0.5 cup milk
50g butter, melted
4 tsp baking powder
oil for deep frying
3/4 cup honey (any honey that’s not too sweet would work)
juice and zest of 1 lemon
cinnamon to sprinkle
To form the syrup, mix together the honey and lemon in a flat dish.
Then combine the flour, water, milk, melted butter and baking powder until it makes a stiff dough (you may have to add more flour to get the right consistency). Form small balls the size of cherries and deep-fry in the oil. The balls will swell up, which is fun to watch.
Drain the balls and set in the syrup, sprinkling with cinnamon to taste.
ME FAT BAJRAMI!
For more recipes and adventures in honey eating, read my book, Travels in Blood and Honey; becoming a beekeeper in Kosovo, published last year by Signal Books.