Golden, crispy-on-the-outside, fluffy-on-the-inside fried dough balls drizzled generously with date syrup or honey and sprinkled with sesame seeds — Qatar's most beloved sweet treat.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
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1
Mix flour, yeast, sugar, and cardamom in a bowl. Add saffron water, warm water, and oil. Stir until a thick, sticky batter forms.
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2
Cover the batter and let it rise in a warm place for 30 minutes until doubled and bubbly.
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3
Heat oil for deep frying to 175°C. Wet your hand, pinch off small portions of batter, and drop into the hot oil.
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4
Fry the dumplings for 3-4 minutes, turning occasionally, until deep golden brown and puffed up.
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5
Drain on paper towels, pile onto a serving plate, drizzle generously with date syrup, and sprinkle with sesame seeds. Serve immediately.
Did You Know?
During Ramadan in Qatar, street vendors selling fresh luqaimat attract long queues, and the sizzle of frying batter becomes a soundtrack of the holy month.
Chef's Notes
Equipment Tips
- deep fryer or heavy pot
- mixing bowl
- slotted spoon
The Story Behind Luqaimat
Luqaimat are among the oldest desserts in the Arabian Peninsula, with references dating back to medieval Arabic cookbooks. The name means "small bites" in Arabic, describing their pop-in-your-mouth size. In Qatar, luqaimat are inseparable from Ramadan — every family has a recipe passed down through generations, and debates about the perfect texture (crispy vs. chewy) are a beloved cultural tradition. The traditional drizzle of date syrup connects the dish to Qatar's pre-oil economy when dates were a primary source of sweetness and income.
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