Gaimat
Gaimat or fried dough balls in syrup recipe. These dough balls are very popular during Ramadan in the middle east. (Ramadhan is the Muslim fasting month). These syrupy dough balls are served in the late evening between iftar and souhour.

1. The Syrup: Put sugar, water, lemon juice into a pan over medium heat; stir until sugar dissolves then simmer until syrup thickens. Add the rose and orange water and simmer. Allow to cool and place in refrigerator to chill.
2. The Gaimat : Put 1 cup water, yeast and sugar into small bowl, stirring until yeast has dissolved. Let mixture stand for several minutes, add remainder of water and stir well. Add yeast water to the sifted flour and beat thoroughly until the mixture forms a smooth batter. Place bowl near a warm spot in the kitchen and let dough rise for an hour. The dough will expand into a bubbly mass - beat it down again. Allow dough to rise two or three times, beating down each time, allowing about an hour between each exercise.
3. Cooking gaimat: heat about one cup of oil in a heavy pan - when the oil is hot, spoon out  dollops of the dough and drop into the oil. If spoon is wet between each drop, the dough will slide off easily. Or, use a pastry tube to squeeze out inch-long pieces. Fry a few at a time, turning until golden as they rise to the surface. Place on a platter, forming a tapering mound which piles high into a point at the top. Dip them in the syrup - a very tasty end to a very long meal.
   This sweet dessert is usually a table centerpiece.
   The syrup should be made well in advance as it is served cold when used for dipping in the gaimat.