Ingredients
Batter
- 300 gplain flour
- 50 gcornflour
- 1 tbspcaster sugar
- 1 tspinstant yeast
- ½ tspsalt
- ½ tspground cardamom
- A large pinch of saffron threads, steeped in 2 tbsp hot water
- 300 mlwarm water
- 2 tbspplain yogurt
To fry and finish
- 1.5 litressunflower or corn oil, for deep frying
- 250 mldibs (date syrup) or thick sugar syrup
- 2 tbsptoasted sesame seeds
- 1 tspcrushed pistachios, optional
Directions
- Whisk the flour, cornflour, sugar, yeast, salt and cardamom together, then beat in the saffron water, yogurt and warm water to a smooth, thick, sticky batter, looser than a dough but too thick to pour freely.
- Cover the bowl and prove in a warm place 1 to 1.5 hours until the surface is domed and full of bubbles and the batter has roughly doubled.
- Stir the batter down gently with a wet hand; it should fall from the fingers in a heavy ribbon.
- Heat the oil in a deep pan to 170–175°C (350–350°F). Too hot and the outside sets before the middle cooks, leaving a raw seam.
- Squeeze the batter through the top of a closed fist so a walnut-sized ball forms above the thumb and index finger, and scoop it off into the oil with a wet teaspoon. Wet the spoon each time.
- Fry 12–15 pieces at a time for 4–5 minutes, moving them constantly with a slotted spoon so they turn and colour evenly to a deep, even amber.
- Lift onto a rack, not paper, and let them drain 1 minute; they should sound hollow and crackle when they knock together.
- While still hot, drench them in date syrup, toss to coat, scatter with sesame and pistachios and serve at once, before the shells soften.
Technique
- The batter must ferment. Undeveloped batter gives dense, heavy balls instead of the crisp shell with a hollow, airy crumb.
- Keeping your hand and spoon wet is the trick that stops the sticky batter dragging, and gives the near-round shape Emirati cooks aim for.
- Dress them at the last second. Luqaimat that sit in syrup lose their crackle within minutes.
Substitutions
- No dibs? Simmer 200 g sugar with 100 ml water, 1 tsp lemon juice and a strip of lemon peel for 8 minutes to a light syrup, though the date flavour is what makes them Emirati.
- Cornflour can be replaced with rice flour for an even crisper shell.
Variations
- Awameh and lokma, the Levantine and Turkish siblings, soaked in lemon-scented sugar syrup.
- Luqaimat mahshi, piped with cream cheese or Nutella after frying, a modern Dubai cafe version.
- A saffron-free plain version scented only with cardamom and rosewater.
History
Fried dough balls in date syrup, the Ramadan sweet of the whole Gulf.
Frequently asked questions
What is Luqaimat?
Luqaimat is a dessert from Bahrain: syrup-soaked crisp fried dough balls. Fried dough balls in date syrup, the Ramadan sweet of the whole Gulf.
How long does Luqaimat take to make?
Luqaimat takes 20 min of preparation and 1 hr 30 min of cooking. The recipe makes 6 servings (about 40 pieces). It is rated medium to make.
What can I substitute in Luqaimat?
Yes, within limits. No dibs? Simmer 200 g sugar with 100 ml water, 1 tsp lemon juice and a strip of lemon peel for 8 minutes to a light syrup, though the date flavour is what makes them Emirati. Cornflour can be replaced with rice flour for an even crisper shell.
What is the most important thing to get right in Luqaimat?
The batter must ferment. Undeveloped batter gives dense, heavy balls instead of the crisp shell with a hollow, airy crumb.
