Puffy, golden dough balls deep-fried until crispy outside and airy inside, drenched in a sticky date syrup or honey glaze. These irresistible Saudi sweets are the ultimate Ramadan dessert.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
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1
Mix flour, yeast, sugar, salt, and saffron in a bowl. Add warm water and oil, stirring until a thick, sticky batter forms.
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2
Cover the batter and let it rise in a warm place for 1 hour until doubled in size and bubbly on the surface.
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3
Heat oil to 175C in a deep pot. Drop small spoonfuls of batter into the hot oil using two spoons or wet fingers.
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4
Fry the dumplings for 3-4 minutes, turning occasionally, until puffed and deeply golden brown on all sides.
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5
Remove with a slotted spoon and drain briefly. Immediately drizzle with warm date syrup mixed with cardamom.
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6
Pile onto a serving plate, drizzle with more syrup, and sprinkle with sesame seeds. Serve warm and sticky.
Did You Know?
In Saudi Arabia during Ramadan, the sound of luqaimat sizzling in oil is as iconic as the call to prayer — both signal that iftar is moments away.
Chef's Notes
Equipment Tips
- deep fryer or heavy pot
- mixing bowl
- slotted spoon
The Story Behind Luqaimat
Luqaimat, meaning "small bites" in Arabic, are one of the oldest and most beloved sweets across the Arabian Peninsula. References to similar fried dough balls appear in medieval Arabic cookbooks, and the dish has been a fixture of Arabian celebratory eating for centuries. In Saudi Arabia, luqaimat are most strongly associated with Ramadan, when they are prepared fresh each evening as the sun sets. The saffron-tinted batter and date syrup glaze are distinctively Arabian, connecting the sweet to the region long history of date cultivation and spice trade. Street vendors selling hot luqaimat are a common sight during Ramadan evenings across the kingdom.
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