DC Cooking Class and Lunch Makleel up close 2


Eritrean Doughnuts with Honey

These crispy Eritrean Doughnuts with honey (also known as sweet dumplings orĀ  ‘makleel’ in Tigrinya, the Eritrean Language), are very similar to Greek Loukoumades. Using basic pantry ingredients, they are super simple to put together and result in a crunchy on the outside, soft on the inside moorish dessert. After frying them, you drizzle them (very generously) with honey and indulge. If you’re planning to serve these at a dinner party, I highly recommend making double the quantity stated here as the doughnuts get eaten up very quickly. Also make sure you have plenty of serviettes on hand, or finger dipping bowls, as things can get quite sticky!

Again thank you to our Eritrean cook, Shadya for sharing this wonderful recipe with us at our recent gathering along with all the other delicious Eritrean dishes shared on the day.




Eritrean Doughnuts with Honey

Serves 8 – 10 people


1.5 cups of plain flour

1 tsp of dried yeast

1/2 tsp of salt

1/2 cup of warm water

Honey for drizzling

Oil for frying



Mix the plain flour, teaspoon of yeast, 1/2 teaspoon of salt with the 1/2 cup of warm water in a bowl, until it becomes a dough


Cover the mixture in glad wrap and set aside for about 1 hour or until the dough rises


In a large sized frying pan heat enough oil to shallow fry the doughnuts in


Using your hands, tear small ball-sized pieces of dough and dip them into the hot oil to fry. Wet your hands before tearing off each piece, so they don’t stick to the dough


Keep a large bowl aside to place the doughnuts into as they become cooked


After frying all the doughnuts, pour or drizzle the honey of your choice very generously over the Eritrean Doughnuts/Makleel and serve!