Luqaimat, a popular Middle Eastern dessert, deep-fried balls of pastry covered in date syrup or honey. Crunchy and soft, Luqaimat is a delicious festive treat across the Gulf region. Served mostly in the month of Ramadan, this finger-licking recipe is a breeze to make.
- 1 cup - Lukewarm water
- 2 cups - All purpose flour
- 1 tbsp - Instant dry yeast
- 1 - Egg
- 1 tbsp - Sugar
- A pinch of salt
- 1 cup - Sunflower oil, for frying
- 1¼ cup - Extra oil, to dip a teaspoon when dropping dough balls into hot oil
- 2 cups - Sugar
- 2 cups - Water
- 1 tbsp - Lemon juice
How to make Luqaimat:
- Start with making the syrup. Mix sugar and water in a pot and bring it to boil.
- Let it boil for about 15 minutes until it gets a little sticky and add lemon juice and boil for a further five minutes. Let it cool.
- Mix lukewarm water, sugar and yeast in a cup.
- Shift flour in a large bowl.
- Pour yeast mixture in it and mix with an electric mixer.
- Add egg and salt and mix. You will get a soft and sticky batter, a little thicker than a regular cake batter.
- Cover the bowl and wait about an hour until it doubles in size.
- Heat oil in a deep pot until boiling point.
- Take some dough in your hand and squeeze it so that you see a small amount between your thumb and forefinger.
- Dip a teaspoon into a little oil and use it to drop that rounded bit of dough into boiling oil.
- Fry it until golden for about a minute.
- Repeat the same steps until you finish the dough.
- Transfer fried dough balls immediately into cold syrup and leave them in it as long as you want. The longer the sweeter.
- Take them from syrup when they absorb enough of it and serve warm.