📝 About This Recipe
Luqaimat are the quintessential treat of the Arabian Peninsula, beloved for their addictive contrast between a shattering crisp exterior and a soft, pillowy heart. Infused with the aromatic warmth of saffron and cardamom, these golden orbs are traditionally drizzled with rich date syrup and sprinkled with sesame seeds. They represent the height of Khaleeji hospitality and are a celebratory staple during the holy month of Ramadan.
🥗 Ingredients
The Batter
- 2 cups All-purpose flour (sifted)
- 2 tablespoons Cornstarch (this ensures the signature crunch)
- 1 tablespoon Instant yeast
- 1 tablespoon Granulated sugar
- 2 tablespoons Milk powder (adds richness and aids browning)
- 1 teaspoon Ground cardamom (freshly ground is best)
- 1/2 teaspoon Saffron threads (crushed)
- 1/4 teaspoon Salt
- 1/2 cup Plain Greek yogurt (at room temperature)
- 1 1/4 cups Warm water (roughly 105°F to 110°F)
For Frying
- 1 liter Vegetable oil (for deep frying; canola or sunflower work well)
Toppings & Garnish
- 1/2 cup Date syrup (Dibis) (can substitute with honey or simple syrup)
- 1 tablespoon Toasted sesame seeds
- 1 teaspoon Black seeds (Nigella sativa) (optional, for authentic flavor)
👨🍳 Instructions
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1
In a small bowl, bloom the yeast by mixing it with the warm water and sugar. Let it sit for 5-10 minutes until it becomes frothy.
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2
In a large mixing bowl, whisk together the sifted flour, cornstarch, milk powder, ground cardamom, salt, and crushed saffron until well combined.
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3
Add the yogurt and the yeast-water mixture to the dry ingredients. Use a whisk or your hand to beat the batter vigorously.
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4
Continue beating for about 3-5 minutes. The goal is a smooth, elastic batter that is thicker than a pancake batter but thinner than bread dough—it should stretch when pulled.
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5
Cover the bowl with a damp cloth or plastic wrap and place it in a warm, draft-free spot. Let it rise for 45 minutes to 1 hour, or until doubled in size and full of air bubbles.
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6
Once risen, gently punch down the batter or stir it briefly to release the large air pockets. This ensures a more uniform shape when frying.
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7
Heat the vegetable oil in a deep pot or wok over medium heat. The oil is ready when a small drop of batter sizzles and rises to the surface immediately (approx 340°F/170°C).
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8
Prepare a small bowl of oil or water to dip your spoon in. To form the dumplings, grab a handful of batter in your non-dominant hand and squeeze it through your thumb and forefinger to create a small ball.
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9
Scoop the ball off your hand with a teaspoon and drop it into the hot oil. Alternatively, use a piping bag with a large round tip, snipping the batter with oiled scissors.
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10
Do not overcrowd the pot. Use a slotted spoon or a wire skimmer to constantly stir and push the dumplings down into the oil.
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11
The constant movement is the secret to even browning and perfectly spherical shapes. Fry for 4-6 minutes until they are a deep, uniform golden brown.
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12
Remove the dumplings with a slotted spoon and place them on a wire rack or a paper towel-lined plate for just 30 seconds to drain excess oil.
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13
Transfer the warm Luqaimat to a serving bowl. Generously drizzle with date syrup while they are still hot so it clings to the crust.
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14
Sprinkle with toasted sesame seeds and black seeds. Serve immediately while the exterior is at its crispiest.
💡 Chef's Tips
The cornstarch is non-negotiable; it provides the structural integrity that keeps the dumplings crunchy for longer. If your batter is too runny, add flour one tablespoon at a time; if too thick, add a splash of warm water. Maintain a steady medium heat; if the oil is too hot, the center will stay raw while the outside burns. For the best shape, try to drop the batter close to the surface of the oil to prevent splashing and flat sides. Serve them immediately! Luqaimat are best enjoyed within the first 30 minutes of frying.
🍽️ Serving Suggestions
Serve alongside a pot of hot Arabic Coffee (Gahwa) flavored with cardamom and cloves to balance the sweetness. Pair with a side of thick clotted cream (Ashta) for a truly indulgent dipping experience. For a modern twist, drizzle with Nutella or salted caramel instead of the traditional date syrup. Arrange on a large communal platter as a centerpiece for an Iftar gathering or tea party.