Qatari Luqaimat

Name: Qatari Luqaimat
Yield: 8
Cuisine: Qatar
Ingredients: Plain flour — 250 g (9 oz); Active dry yeast — 1.5 tsp; Sugar — 1 tbsp; Warm water — 360 ml (12 fl oz); Salt — 1/2 tsp; Oil for deep frying; Date syrup, warmed, for drizzling — 340 g (12 oz); Sesame seeds, to garnish — 2 tbsp

The Quirky Foodster Team

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Servings

Ingredients

Plain flour — 250 g (9 oz)
Active dry yeast — 1.5 tsp
Sugar — 1 tbsp
Warm water — 360 ml (12 fl oz)
Salt — 1/2 tsp
Oil for deep frying
Date syrup, warmed, for drizzling — 340 g (12 oz)
Sesame seeds, to garnish — 2 tbsp

Method

Dissolve the yeast and sugar in the warm water and let sit for 10 minutes until foamy.
Combine the flour and salt in a bowl, then add the yeast mixture, whisking to form a smooth, thick batter.
Cover and let rise in a warm place for 45–60 minutes until bubbly.
Heat oil to 175°C (350°F) in a deep pan.
Drop spoonfuls of the batter into the hot oil and fry until golden and puffed, about 2–3 minutes per side.
Drain on paper towels and drizzle generously with warmed date syrup.
Sprinkle with sesame seeds before serving warm.

Introduction: Small, golden fried dough balls drizzled in date syrup, a beloved sweet found across Qatari homes especially during Ramadan.

Cultural Background: These crisp, syrup-soaked dumplings are a familiar sight at Qatari gatherings, their preparation intertwined with the wider Gulf tradition, finished with either date syrup or sugar syrup, and especially popular for breaking the fast during Ramadan.

Tips: Let the batter rise fully for the lightest, airiest luqaimat. Fry in small batches to keep the oil temperature steady.

Variations: Use sugar syrup with a squeeze of lemon as an alternative to date syrup. Add a pinch of saffron to the batter for extra fragrance.

Storage: Best eaten fresh and warm; leftovers can be stored in an airtight container for up to 1 day.

Reheating: Reheat in an oven at 180°C (350°F) for 5–6 minutes to restore some of the original texture.

FAQs:

Q: What is date syrup?

A: A thick, sweet syrup made from reduced dates, widely used in Qatari and Gulf cooking and desserts as a natural sweetener.

Q: Can luqaimat be made ahead?

A: They are best fried and drizzled with syrup fresh, as they lose their light texture on standing.