Crispy, golden fried dough balls drizzled with date syrup or honey and sprinkled with sesame seeds. These irresistible Kuwaiti sweet bites are crunchy outside and airy inside.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
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1
Mix flour, yeast, sugar, salt, and cardamom in a bowl. Add warm water and saffron water gradually, mixing to form a thick batter.
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2
Cover the batter and let it rise in a warm place for one hour until doubled in size and bubbly on the surface.
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3
Heat oil to 175C in a deep pot. Wet your hands and pinch off small balls of batter, dropping them into the hot oil.
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4
Fry in small batches for 3-4 minutes, turning occasionally, until evenly deep golden and crispy on all sides.
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5
Remove with a slotted spoon and drain briefly on paper towels while still very hot.
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6
Pile onto a serving plate, drizzle generously with date syrup, and sprinkle with sesame seeds. Serve immediately.
Did You Know?
During Ramadan in Kuwait, the sound of luqaimat sizzling in hot oil is as iconic as the call to prayer signaling iftar.
Chef's Notes
Equipment Tips
- deep pot for frying
- mixing bowl
- slotted spoon
The Story Behind Luqaimat
Luqaimat, meaning "small bites" in Arabic, are one of the most ancient and beloved sweets in Gulf cuisine. In Kuwait, these golden dumplings are synonymous with Ramadan, prepared in enormous batches for iftar gatherings and shared with neighbors. The tradition of drizzling them with date syrup rather than sugar syrup distinguishes the Kuwaiti version and connects to Kuwait's date palm heritage. Making perfect luqaimat — crispy outside, cloud-like inside — is a skill Kuwaiti grandmothers pass to their daughters with pride.
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