Golden, pillowy dough balls deep-fried until crisp, then drizzled with date syrup and sprinkled with sesame seeds. These addictive Omani treats are pure indulgence.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
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1
Mix flour, sugar, yeast, cardamom, and saffron. Add warm water and stir into a smooth, thick batter.
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2
Cover and let rise in a warm place for 45 minutes until bubbly and doubled.
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3
Heat oil to 175C. Drop small spoonfuls of batter into the oil using wet hands or two spoons.
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4
Fry until golden and crisp on all sides, about 3-4 minutes.
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5
Drain on paper towels, drizzle generously with date syrup, and sprinkle with sesame seeds. Serve warm.
Did You Know?
During Ramadan, the sweet aroma of luqaimat frying wafts through Omani neighborhoods, and families often make large batches to share with neighbors.
Chef's Notes
Equipment Tips
- deep fryer or pot
- mixing bowl
- slotted spoon
The Story Behind Luqaimat
Luqaimat (meaning "small bites") appear in medieval Arab cookbooks and have been a celebratory sweet across the Gulf for centuries. In Oman, the use of date syrup rather than sugar syrup connects the dish to the country's ancient date palm heritage. These golden dumplings are inseparable from Ramadan traditions and festive gatherings.
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