Luqaimat
Small crisp dough bites drizzled with date syrup.
Preparation: 20 min · Cooking: 20 min · Total: 1 hr 30 min · 8 servings
Ingredients
- 250 g all-purpose flour
- 1 tsp instant yeast
- 1 tsp ground cardamom
- 500 ml oil for frying
- 120 ml date syrup
- 220 ml warm water, 35–40°C — Start with 200 ml and add only enough of the remaining 20 ml to make a thick, slowly dropping batter.
Instructions
Measure the ingredients
Measure 250 g flour, 1 tsp yeast, 1 tsp cardamom, 220 ml warm water, 500 ml frying oil, and 120 ml date syrup into separate containers.
Every ingredient is measured and the water feels warm, not hot.
Prepare the frying station
Set a deep, heavy pot on the stove and pour in the 500 ml oil; the oil should fill no more than one-third of the pot. Place a wire rack over a tray beside the stove.
Mix the batter
Whisk the 250 g flour with the yeast and cardamom. Pour in 200 ml warm water and stir to a thick batter; add only enough of the remaining 20 ml for the batter to fall slowly from a spoon.
The batter is thick, smooth, and drops slowly rather than pouring.
Let the batter rise: 2700 seconds
Let the batter rise
Cover the bowl and leave it in a warm place for 45 minutes, until the surface is puffy and dotted with bubbles.
The batter has visibly expanded and bubbles cover the surface.
Heat the oil
Heat the 500 ml oil over medium heat to 175°C. Keep the temperature between 170°C and 180°C while frying.
A thermometer reads 175°C and the oil is not smoking.
Fry in small batches
Use two lightly oiled teaspoons to drop six small portions of batter into the 175°C oil. Fry for 3–4 minutes, turning occasionally, until evenly deep golden. Lift each batch onto the rack with a dry slotted spoon, keeping batches separate. Let the oil return to 175°C and repeat until all the batter is used.
Each dumpling is deep golden and feels light rather than wet or heavy.
Check frying progress after 15 minutes: 900 seconds
Drain the luqaimat
Leave the fried luqaimat on the wire rack for at least 2 minutes to drain. Keep the date syrup aside until the centers have been checked.
Excess oil has drained; the luqaimat have not yet been coated with syrup.
Check the centers, then add syrup
Cut one drained luqaimat from each batch open. Each center should be airy and cooked through, with no wet or floury batter. If one is wet, carefully return that unsyruped batch to the 170–180°C oil with a dry slotted spoon, fry briefly, drain, and check again. Only when all batches are cooked, drizzle the 120 ml date syrup evenly over the warm luqaimat.
Each checked center is airy and fully cooked; the warm pieces are lightly coated with syrup.
Serve while warm
Serve the luqaimat warm after draining and checking the centers. Cool leftovers on the rack and refrigerate within 2 hours, or within 1 hour above 32°C; use within 2 days.
The syrup-coated dumplings are warm and crisp at serving time.
Tips
- A timer tells you when to check; the doneness and safety cues determine when the food is ready.
- Flour contains wheat and gluten; check packaged date syrup and frying oil labels if managing other allergies.
Common mistakes
- Oil that is too cool makes greasy luqaimat.
- A runny batter loses its round shape.
Substitutions
- Use honey or simple syrup if date syrup is unavailable.
Storage
Best fresh. Cool on a rack, then refrigerate in a shallow covered container at 4°C or below within 2 hours, or within 1 hour above 32°C. Use within 2 days.
Reheating
Reheat only once in a 160°C oven until steaming hot throughout. The syrup may remain sticky rather than crisp; do not refry syrup-coated luqaimat.
About this recipe
Luqaimat are a Gulf sweet often served during Ramadan and festive gatherings.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.