Crispy golden dough balls drizzled with date syrup and sesame seeds. The UAE's most beloved Ramadan sweet treat.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: small plate or bowl
Garnishes: date syrup drizzle, sesame seeds
Accompaniments: Arabic coffee
Instructions
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1
Combine the flour, semolina, yeast, sugar, salt, and ground cardamom in a large bowl. Add the warm water, saffron with its soaking liquid, and two tablespoons of oil. Stir vigorously until a thick, sticky, pancake-batter-like consistency forms.
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2
Cover the bowl with a damp kitchen towel and let the batter rest in a warm place for one hour until it doubles in volume and becomes bubbly and airy. The batter should be very sticky and stretchy when pulled with a spoon.
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3
Heat vegetable oil in a deep pot to 175C. The oil should be at least eight centimetres deep. Test the temperature by dropping a small bit of batter into the oil; it should sink briefly and then float up immediately while sizzling.
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4
Dip a tablespoon in oil to prevent sticking, then scoop small portions of batter and use another oiled spoon or your thumb to push the batter off directly into the hot oil. Each luqaimat should be roughly the size of a walnut.
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5
Fry the luqaimat in batches of eight to ten for four to five minutes, turning them frequently with a slotted spoon, until they puff up into golden spheres and are evenly deep brown on all sides with a hollow, crispy interior.
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6
Remove the fried luqaimat with a slotted spoon and drain briefly on paper towels for just thirty seconds. Transfer immediately to a serving plate while still hot and drizzle generously with date syrup or honey.
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7
Sprinkle toasted sesame seeds over the drizzled luqaimat and serve immediately while the exterior is still crispy and the syrup is warm. These are traditionally served during Ramadan iftar and at Emirati celebrations and weddings.
Did You Know?
Luqaimat means 'small bites' in Arabic and are irresistibly addictive at iftar.
Chef's Notes
Equipment Tips
- deep fryer or heavy pot
- mixing bowl
- slotted spoon
Garnishing
date syrup drizzle, sesame seeds
Accompaniments
Arabic coffee
The Story Behind Luqaimat
The Story: Luqaimat are golden, crispy-on-the-outside, fluffy-on-the-inside dumplings made from a simple yeasted batter, deep-fried until puffed and drenched in date syrup (dibs) or drizzled with saffron-scented sugar syrup and sprinkled with sesame seeds. The name means small bites in Arabic, and the sweet has been a staple of Gulf Arab cuisine for centuries. Luqaimat share ancestry with similar fried dough sweets found across the Middle East and North Africa, from Levantine awameh to North African sfenj, but the Emirati version is distinguished by its use of cardamom in the batter and date syrup as the primary sweetener.
On the Calendar: Luqaimat are strongly associated with Ramadan, when they are prepared fresh each evening as a sweet iftar treat. They are also served at weddings, national celebrations, and family gatherings. Emirati grandmothers are the acknowledged masters of luqaimat preparation.
Then & Now: While the recipe remains traditional, modern presentations include luqaimat served with chocolate sauce, Nutella, or cheese cream alongside the classic date syrup. Luqaimat cafes have become popular in the UAE, serving them as an upscale dessert year-round.
Legacy: Luqaimat are the sweetness of Emirati hospitality made tangible, tiny golden spheres that carry centuries of Gulf Arab tradition in every sticky, saffron-scented bite.
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