Luqaimat

★★★★4.7· 176 ratings

·Serves 2

About this Dish

Crispy, golden dumplings drizzled in date syrup, a beloved Emirati sweet.

History & Origin

A Ramadan favorite across the UAE, luqaimat are deep-fried until crisp outside and fluffy within, then soaked in date syrup or honey.

IngredientsServes 2

🌾All-purpose flour, 2 cups

🧂Active dry yeast, 1 teaspoon

🧂Salt, half teaspoon

🍬Sugar, 1 tablespoon

💧Warm water, 1 and a quarter cups

🥛Plain yogurt, 2 tablespoons

🌿Ground cardamom, half teaspoon

🫒Vegetable oil, for deep frying

🌴Date syrup (dibs), 4 tablespoons for drizzling

🌱Sesame seeds, 1 tablespoon for garnish

Method

In a large bowl, combine the flour, yeast, sugar, salt, and cardamom and stir together. Add the warm water and yogurt then mix until you have a smooth, thick batter with no lumps.

Cover the bowl with a clean kitchen towel or cling film and leave it in a warm spot for at least 1 hour until the batter has puffed up and looks bubbly. This fermentation step is what gives luqaimat their light, airy inside.

Pour enough vegetable oil into a deep pot to reach about 3 inches depth and heat it over medium heat until it reaches around 170°C (340°F). Test the oil by dropping in a tiny bit of batter — it should rise to the surface and sizzle gently.

Using a wet spoon or your hand, scoop small amounts of batter and carefully drop them into the hot oil. Work in batches of 8 to 10 at a time to avoid crowding the pot.

Fry the dumplings for about 3 to 4 minutes, turning them occasionally with a slotted spoon so they cook evenly and turn a deep golden brown all over. Do not rush this step on high heat or they will be raw inside.

Remove the luqaimat with a slotted spoon and drain briefly on paper towels. Pile them onto a serving plate, drizzle generously with date syrup, and scatter sesame seeds over the top before serving immediately while still warm and crispy.

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