Luqaimat

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.