Where it comes from
Luqaimat are the golden fried dumplings of the Gulf — a saffron-cardamom batter fried crisp, then drenched in date syrup and sesame. Crunchy outside and fluffy within, they are a beloved Qatari and Gulf treat, especially at Ramadan.
On the plate
Bite a luqaimat and it shatters crisp on the outside into a warm, fluffy, faintly yeasty interior, drenched in sticky date syrup and dotted with toasty sesame. Bite: crunchy-then-soft, intensely sweet from the dibs, fragrant with saffron and cardamom. The festive, finger-licking Ramadan sweet of the Gulf table.
How it works
Yeast aerates the batter so the dumplings puff hollow and fluffy inside while deep-frying crisps the outside; dropping irregular spoonfuls gives the craggy surface that soaks up date syrup. Saffron and cardamom are the Gulf aromatics, dibs (date syrup) the regional sweetener.
Variations
With sugar syrup. With honey. With cinnamon. Larger. With cardamom-heavy spicing. Plain (no soak).
On the Palate
Ingredients
Serves 6How it's made
8 steps · Show ↓35 min active · 55 min waiting
How it's made
8 steps · Show ↓- 15 min
Whisk flour, yeast, sugar, saffron, cardamom, and a pinch of salt with warm water to a thick batter.
- 246 min
Cover and leave to rise until bubbly, about 45 min.
- 35 min
Heat oil for deep frying to medium-hot.
- 46 min
Drop small spoonfuls of batter into the oil (a wet spoon helps).
- 58 min
Fry, turning, until deep golden and crisp all over.
- 62 min
Drain briefly on paper.
- 73 min
While warm, drench in date syrup (or sugar syrup).
- 81 min
Scatter with sesame seeds and serve at once.
