Lugemat

Name: Lugemat
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1 cup (225 ml) brown flour; 1 cup (225 ml) white flour; 2 cups (475 ml) yoghurt; 1 tbsp (15 ml) yeast; 1 small boiled potato (mashed); oil for frying; 6 cups (1425 ml) sugar; 3 cups (700 ml) water; 1/2 tb lemon juice; saffrn

Eats Now Editorial Team · General

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Lugemat – a delicious recipe with brown flour, white flour, yoghurt, yeast, potato, oil. Easy to follow and perfect for any occasion.

Serves 4 General

Servings: persons

1 cup (225 ml) brown flour
1 cup (225 ml) white flour
2 cups (475 ml) yoghurt
1 tbsp (15 ml) yeast
1 small boiled potato (mashed)
oil for frying
6 cups (1425 ml) sugar
3 cups (700 ml) water
1/2 tb lemon juice
saffrn

1
Combine all dry ingredients add yoghurt and knead until smooth batter, cover stand in warm place until double size
2
Add mashed potato to the batter, mix well,.
3
Heat deep oil, reduce the heat, scoop out balls from batter by using tsp
4
Drop into oil, turning to ensure all browned, drain.
5
Dip into sugar ayrup, drain and serve.
6
Prepare the sugar syrup by combining all ingredients and cooking over low heat for 1 hruntil slightly thick

No nutrition data on file — estimate from the ingredient list.

* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup (225 ml) brown flour, 1 cup (225 ml) white flour, 2 cups (475 ml) yoghurt, 1 tbsp (15 ml) yeast, and more.

Yes, Lugemat falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Category
General

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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