Luqaimat recipe or a kind of arabic sweet dumpling is a very famous dish that the Emaratis enjoy during Ramadan or other times. Pretty easy to make, this dessert takes minimal ingredients, yet tastes absolute awesome.
If you have ever been to a traditional souq where you find the traditional Arabs selling their food stuff, you are sure to find this Luqaimat Recipe, Arabic Sweet Dumpling being made by them on a big skillet. The speed at which they take out the dough and put them in the hot oil is simply a treat to watch.
For more Middle Eastern / Arabic Delicacies, try the following
Easy Falafel Recipe, How to make Best Falafel Recipe
Kunafa Recipe-Knafeh Recipe with Kataifi
Traditional One Pot Harees Recipe
I love how swiftly they work and knowing it is always a chore to do it at home. Though with practice it gets easier, but seeing the Arabs cook with such ease just humbles you. It is truly a sight to watch. If you have never seen it in making, do visit any Traditional Arabic fair and you will surely see this delicacy.
The Luqaimat recipe is pretty famous especially during Ramadan times. They are soft and airy on the inside and has a good crunch on the outside, it is served with date syrup and sprinkled with sesame seeds. The best to relish this is to take a whole dumpling in the mouth and just relish it, so it will be a good idea to make the balls small to take it in.
This can both be served as a dessert or as a snack. Luqaimat would taste great either way. Traditionally they are served while still warm.
A light drizzle of date syrup or honey is added and sesame seeds sprinkled on top for that delicious crunchy flavor. As in Dubai, they tend to serve more with date syrup than with honey, I have included the date syrup in my recipe.
But you can even add the honey if you wish for the luqaimat recipe.
Let’s get started with the Luqaimat Recipe, Arabic Sweet Dumpling, Emarati Delicacy
Luqaimat Recipe, Arabic Sweet Dumpling, Emarati Delicacy
Ingredients
- 1 cup all purpose flour
- ½ tsp instant yeast
- ½ cup milk powder
- 2 tbsp sugar
- ½ tsp cardamom powder
- pinch of saffron
- lukewarm water as needed approximately 1/3 cup
- oil for deep frying
- 1/2 cup date syrup or more for dressing
- 1 tbsp sesame seeds for spinkling
Instructions
- Add all purpose flour, yeast, milk powder, sugar, cardamom powder and saffron in a bowl and mix well.
- Slowly add water while gently mixing with your hand to get a sticky batter. The batter will be more like a dough than batter. More like a thick medu vada batter.
- Cover with a muslin cloth and allow to rest for a couple of hours in a warm place till it has doubled in size
- Heat oil and drop the batter by spoonful. (Dipping the spoon in water in between prevents the batter from sticking to the spoon and makes it easier to drop. Alternatively you can drop the batter in a zip lock bag. Cut out the corner of the bag and push to get a small ball of the batter in your hand. Drop this ball immediately in oil. You can dip your hand in water to avoid sticking.)
- Roll the dropped balls with a slotted spoon in oil for even cooking. Fry till they are dark golden brown in color. Remove from oi and place on a kitchen towel.
- Place them in a serving bowl and pour the date syrup on top, sprinkle with sesame seeds.
- Relish while still warm.
Signing off until next time,
Fareeha.
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Grace P. says
I tasted this pastry when I went to Dubai at the Desert Safari tour.
We were offered this treat and I found them so delicious. I have been
looking for this recipe since then.
What is the difference between Luqaimat and Gaimat?