Crisp Luqaimat

Emirati luqaimat: crisp, airy yeast-fried dumplings finished with date syrup and sesame for a sticky, fragrant dessert.

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Luqaimat are a beloved Emirati sweet, especially during Ramadan and celebrations. The contrast between the crisp shell and soft centre comes from a well-rested batter and properly heated oil.

Ingredients

• 250 g plain flour
• 25 g cornstarch
• 1.5 tsp instant yeast
• 1 tbsp caster sugar
• 0.25 tsp fine salt
• 0.5 tsp ground cardamom
• 260 ml warm water (approximately)
• 900 ml neutral frying oil (approximately)
• 120 ml date syrup
• 1 tbsp sesame seeds (toasted)
• 1 pinch saffron threads (optional, soaked in 1 tablespoon warm water)

Step-by-step method

1. Whisk the flour, cornstarch, yeast, sugar, salt and cardamom in a large bowl so the yeast is evenly distributed.
2. Pour in most of the warm water and whisk firmly for 2–3 minutes until you have a thick, sticky batter with no dry flour. Add the remaining water gradually only if needed; the batter should fall slowly from a spoon rather than pour like pancake batter.
3. Cover the bowl and leave in a warm place for 45–60 minutes until the batter looks bubbly and has roughly doubled in volume.
4. Heat 5–6 cm of oil in a deep saucepan to 170–175°C. Stir the batter once to knock out very large air bubbles but do not beat it flat.
5. Dip a teaspoon in oil, scoop a small amount of batter and use a second spoon to slide it into the oil. Alternatively, squeeze small portions through an oiled hand in the traditional style. Keep the pieces small because they expand.
6. Fry in batches for 4–5 minutes, turning frequently so the luqaimat become evenly deep golden and crisp. Do not overcrowd the pan or the oil temperature will fall.
7. Drain on a rack for 1–2 minutes. While still warm, drizzle generously with date syrup and the saffron water if using.
8. Sprinkle with toasted sesame seeds and serve immediately. Luqaimat are at their best within the first hour, while the outside is still crisp.