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Saudi Luqaimat

The Quirky Foodster Team

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2
Servings

Ingredients

  • All-purpose flour — 250 g (2 cups)
  • Instant yeast — 1 tsp
  • Sugar — 2 tbsp
  • Salt — 1/4 tsp
  • Ground cardamom — 1/2 tsp
  • Saffron threads, soaked in 2 tbsp warm water — 1/4 tsp
  • Warm water — 220 ml (scant 1 cup)
  • Oil for deep frying
  • Date syrup, to serve — 150 ml (2/3 cup)
  • Sesame seeds, to garnish — 2 tbsp

Method

  1. Combine the flour, yeast, sugar, salt and cardamom in a bowl.
  2. Add the saffron water and warm water, whisking to form a smooth, thick batter.
  3. Cover and let rise in a warm place for 45-60 minutes until bubbly.
  4. Heat oil to 180°C (350°F) in a deep pan.
  5. Drop spoonfuls of the batter into the hot oil, frying in batches for 3-4 minutes, turning occasionally, until deeply golden.
  6. Drain on paper towels.
  7. Drizzle generously with date syrup and sprinkle with sesame seeds before serving warm.

Introduction: Golden, crisp fried dough balls drizzled with date syrup, a beloved Ramadan sweet treat.

Cultural Background: Luqaimat are especially popular during Ramadan, served as a sweet treat to break the fast, their crisp exterior and soft centre paired with fragrant date syrup for an irresistible evening dessert.

Tips: Let the batter rise fully for the lightest, fluffiest luqaimat. Keep the oil at a steady temperature so the dumplings cook through without over-browning outside.

Variations: Drizzle with honey instead of date syrup for a different sweetness; add a pinch of nutmeg to the batter for extra warmth.

Storage: Store in an airtight container at room temperature for up to 1 day; best enjoyed fresh.

Reheating: Reheat briefly in a low oven to restore some crispness; avoid microwaving as it softens them.

Nutrition: Approx. 190 kcal, 3 g protein, 30 g carbohydrate, 7 g fat per serving (3 pieces).

FAQs:

Q: Why are luqaimat especially popular during Ramadan?

A: Their sweetness and satisfying texture make them a favourite treat for breaking the fast each evening.

Q: Can luqaimat be made ahead?

A: They are best fried fresh and eaten warm, though the batter can be prepared a few hours in advance.

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