Some desserts are grand and complex. Some dishes charm you with their humble heart—like Luqaimat, those golden Emirati dough balls that taste like pure, fried joy. These little balls of pure joy, when deep-fried to a crisp perfection, on the outside and smooth and melting, on the inside, followed by a substantial drizzle of date syrup or honey, have been a staple in the UAE culinary culture since time immemorial, more so during Ramadan and family get-togethers
With a cosy, sugar-sweet, reminiscent walk through their history, ingredients and now, a home-style approach to preparing them
The Sweet History of a Bit
The term luqaimat is formed out of the Arabic loan, meaning bites, and they are indeed bites: small and poppable, not to be resisted by anyone. Even though their idea is much like the premises of doughnuts or loukoumades (similar sweets in Greece), Luqaimat have their identity in Emirati families. They are traditionally at Iftar tables during Ramadan and are now seen as a symbol of hospitality, relaxation and revelry in Abu Dhabi and the Gulf as a whole.
Ingredients
The ingredients you will require, in the classic form, are:
- 1 cup all-purpose flour
- 1 tbsp cornstarch (for that perfect crisp)
- 1 tsp instant yeast
- 1 tsp sugar
- One pinch of salt
- 2/3 cup hot water (enough to make a smooth paste, as in the case may be)
Optionally(preferably), and garnish with a pinch of cardamom powder 1/2 tsp
- Oil for deep frying
- 1 tbsp yoghurt (adds a lovely softness)
To Serve
- Honey or sugar syrup (date syrup)
- Sesame (optional garnish)
Substitutes:
- If date syrup is not available, it can be substituted with sugar (boiled sugar in combination with water and lemon juice)
- You may omit cardamom but it lends you a traditional balmy aroma
Time to Make Them
In the holy month of Ramadan, luqaimat are strongly associated with Ramadan and most likely, they are served immediately after the fast is broken. And they are equally wonderful to be served on special occasions, festive gatherings or during the weekend family tea times. They take not too long to whip up on a craving filled afternoon either!
Instructions
Step 1 : In a mixing bowl, combine flour, cornstarch, sugar, salt, and cardamom powder. Stir in the instant yeast
Add yogurt and add the warm water bit by bit with the mixing to make a thick and pourable batter. Cover the bowl with a slightly-wet towel and allow to rest in a warm location anywhere between 45-60 minutes until it is bubbly and doubled in volume
Step 2 : Pour oil into a deep pan and heat it over medium heat
Oil should be hot enough to sizzle but not smoke—test by flicking in a drop of batter. If it bubbles up steadily without burning, you’re set
Step 3 : With the help of a small spoon or the hand (wet it with water as it helps avoiding clinging to oil), take a scoop of the mixture and carefully place it into oil. Do not overcrowd when frying
Flip them often with a slotted spoon—you want an all-over golden crust, no pale patches allowed. Fry until beautifully golden brown — about 4–6 minutes per batch
Step 4 : Transfer the luqaimat to paper towels so they can ditch that last bit of oil before serving
Step 5 : When luqaimat are still warm, serve with plenty of date syrup poured all over
Garnish with sesame seeds should you like it a little bit crunchier
Serving Suggestions
- Luqaimat demands to be devoured piping hot—straight from the sizzling oil to your plate, before that first crisp bite softens
- Serve them with a Karak tea or Arabic coffee- the bitterness will cancel out the sweetness in between.
- Others like to stuff them with soft cheese or dates, and it can turn into a twist as well, do what you want!
Preacautions
- Watch out for the hot oil use a deep pan and never overcrowd
- Avoid over-processing the batter; it should only be allowed to drip form the spoon, not splash
- Do not cook it using high heat because it will be cooked on the outside but still left raw in the inside
- Work with fresh yeast – old yeast can only give you flat and dense dumplings
More About Luqaimat
Nothing beats a plate of luqaimat straight from the fryer—golden, fragrant, and guaranteed to lift your spirits with every bite. It is not only the palate but the childhood memories associated with it, laughter around the Iftar table and the sweetness that comes to every bite. A city such as Abu Dhabi is one of the places where you have been able to combine both tradition with modern beauty and Luqaimat has been able to remind us how the easiest things can be the happiest
And come on, they are to taste, your kitchen is going to smell like a gig.
