Central Asian Spiced Oliebol

Ingredients

In this Central Asian adaptation of the Dutch Oliebol, we incorporate traditional Central Asian spices and a savory lamb filling, which adds a unique twist to the original sweet and fruity version. We alse have the original recipe for Oliebol, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 teaspoon (5g) instant yeast 1 teaspoon (5g) instant yeast
• 1 teaspoon (5g) sugar 1 teaspoon (5g) sugar
• 1 teaspoon (5g) salt 1 teaspoon (5g) salt
• 1 teaspoon (2g) ground cumin 1 teaspoon (2g) ground cumin
• 1 teaspoon (2g) ground coriander 1 teaspoon (2g) ground coriander
• 1/2 teaspoon (1g) ground turmeric 1/2 teaspoon (1g) ground turmeric
• 1 cup (240ml) lukewarm milk 1 cup (240ml) lukewarm milk
• 1 egg, beaten 1 egg, beaten
• 1/2 cup (100g) cooked lamb, finely chopped 1/2 cup (100g) cooked lamb, finely chopped
• 1/4 cup (15g) fresh cilantro, chopped 1/4 cup (15g) fresh cilantro, chopped
• 1/4 cup (15g) fresh mint, chopped 1/4 cup (15g) fresh mint, chopped
• 1/4 cup (40g) onion, finely chopped 1/4 cup (40g) onion, finely chopped
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 38g, 2g
• Protein: 14g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, yeast, sugar, salt, cumin, coriander, and turmeric.
2. 2.
   Gradually add the lukewarm milk and beaten egg to the dry ingredients. Mix until a smooth batter forms.
3. 3.
   Cover the bowl with a clean kitchen towel and let the batter rise in a warm place for about 1 hour, or until it doubles in size.
4. 4.
   In a separate bowl, mix the cooked lamb, cilantro, mint, and onion to create the savory filling.
5. 5.
   Heat vegetable oil in a deep pan or fryer to 180°C (350°F).
6. 6.
   Take a spoonful of the risen batter and flatten it in your palm. Place a small amount of the savory filling in the center and fold the batter over to enclose the filling. Repeat with the remaining batter and filling.
7. 7.
   Carefully drop the filled dough balls into the hot oil and fry until golden brown, turning them occasionally to ensure even cooking.
8. 8.
   Remove the Central Asian Spiced Oliebol from the oil and drain on a paper towel to remove excess oil.
9. 9.
   Serve warm and enjoy!

Treat your ingredients with care...

• Lamb — Ensure the lamb is cooked and finely chopped before adding it to the filling mixture to ensure even cooking and a consistent texture.

Tips & Tricks

• If you prefer a spicier flavor, add a pinch of chili powder or cayenne pepper to the batter.
• Experiment with different fillings such as minced beef or chicken for variety.
• Serve the Central Asian Spiced Oliebol with a side of yogurt or a tangy chutney for a refreshing contrast of flavors.
• Make sure the oil is at the correct temperature before frying to achieve a crispy exterior and a perfectly cooked interior.
• These Oliebols are best enjoyed fresh and warm, so try to serve them immediately after frying.

Serving advice

Serve the Central Asian Spiced Oliebol as a delicious appetizer or snack. They are perfect for sharing with friends and family on special occasions or as a unique addition to a Central Asian-inspired meal.

Presentation advice

Arrange the Central Asian Spiced Oliebols on a platter and garnish with fresh herbs such as cilantro or mint. Serve them alongside a dipping sauce or chutney to enhance the presentation and provide additional flavor options.