Luqaimat

Luqaimat (Emirati Date-Syrup Dumplings)

Crisp, golden, yeasted fritters drizzled with warm date syrup and a shower of toasted sesame — the essential Iftar sweet across the UAE. The batter is mixed, rested briefly, then pinched into small balls and fried until deeply golden on the outside and airy within.

Prep

15 min

Cook

25 min

Total

40 min

Serves

4 to 6 (about 30 pieces)

Difficulty

Medium

Recipe ingredients

• •300 g (10½ oz (about 2¼ cups)) plain all-purpose flour
• •7 g (1 packet (2¼ tsp)) instant dry yeast, or 25 g fresh yeast
• •5 g (1 tsp) fine salt
• •4 g (1 tsp) ground green cardamom, freshly ground if possible
• •15 g (1 tbsp) caster sugar
• •350 ml (1½ cups (12 fl oz)) lukewarm water, around 38°C / 100°F
• •15 g (1 tbsp) cornstarch, mixed with a splash of the water; helps the outside stay crisp
• •1 L (4 cups (about 32 fl oz)) neutral frying oil, sunflower, canola, or a mild olive oil; enough for 4–5 cm depth in a deep pan
• •250 g (8 oz (about ½ cup)) date syrup (dibs), the traditional Emirati dip; substitute with honey plus 1 tsp lemon juice if unavailable
• •20 g (2 tbsp) white sesame seeds, toasted, for sprinkling

Steps

1. 1 In a large bowl whisk the flour, instant yeast, salt, cardamom, and sugar. Add the lukewarm water and the cornstarch slurry and whisk to a smooth, loose batter — it should fall slowly from the spoon, like thick double cream. If it is too thick, add water a tablespoon at a time.
2. 2 Cover the bowl with a clean kitchen towel and let it rest in a warm spot for 30–45 minutes, until the surface is visibly bubbly and the batter has lightened. Give it one gentle stir to deflate.
3. 3 While the batter rests, pour the date syrup into a small saucepan with 2–3 tablespoons of water. Warm over low heat for 3–4 minutes until loose and pourable. Keep warm; this is the finishing syrup.
4. 4 Pour the oil into a deep, heavy saucepan to a depth of 4–5 cm. Heat to 170–175°C / 340–350°F — a small drop of batter should sizzle and rise within 2–3 seconds. Line a tray with paper towels and have a slotted spoon ready.
5. 5 Lower the heat slightly to hold 165°C / 330°F throughout frying. Dip a teaspoon in a cup of water (to stop the batter sticking), scoop a heaped teaspoon of batter, and drop it into the oil. Fry 8–10 pieces at a time so the pan stays steady and the oil temperature does not crash.
6. 6 Fry the balls, nudging them around with the slotted spoon so they colour evenly, for 2–3 minutes total. They should be deep golden on all sides, crisp outside, and cooked through — check one by breaking it open: the centre should be set and airy, not raw or gummy.
7. 7 Lift the fritters out with the slotted spoon, drain briefly over the pan, then transfer to the paper-lined tray for 30 seconds. The crust is set when they sound hollow when tapped.
8. 8 Tip the warm luqaimat into a wide bowl, drizzle generously with the warm date syrup, and toss gently so each ball is coated and glistening. Mound on a plate and scatter the toasted sesame seeds over the top. Serve immediately — they are best eaten within 10–15 minutes while the outside is still crisp.