Luqaimat are bite-sized fried dough balls with a perfectly crispy exterior and pillowy centre. Soaked in date syrup and sprinkled with sesame seeds, they are a fixture at Ramadan gatherings, street markets, and coffee houses across the UAE.
Serves 4
Whisk flour, yeast, and a pinch of salt together. Add warm water gradually to form a smooth, thick batter. Cover and rest 30 minutes until slightly puffed.
Heat deep oil to 175 °C.
Drop teaspoon-sized portions of batter into the oil. Fry in batches for 3–4 minutes, turning, until deep golden all over. Drain on paper towels.
Pile onto a plate, drizzle generously with date syrup, and scatter sesame seeds if desired. Serve immediately.
Consistent oil temperature is the key to even browning.
The batter should be thick enough to hold its shape when dropped.
Weigh dry ingredients on a scale instead of using cups — grams are the difference between a tender and a tough crumb.
Bring eggs and dairy to room temperature before mixing; cold ingredients seize fats and produce a dense, uneven texture.
Drizzle with honey instead of date syrup.
Add a pinch of cardamom to the batter.
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.
Best eaten fresh. Leftovers can be re-crisped in an air fryer for 2 minutes.
Luqaimat have been enjoyed across the Arab world for centuries and appear in medieval cookbooks as 'luqm al-qadi'. In the UAE they are synonymous with Ramadan generosity.
Oil that is too cool causes the dumplings to absorb excess fat. Make sure it reaches 175 °C before frying.
A small amount of baking powder works in a pinch, but yeast gives the best airy texture.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Per serving (150g / 5.3 oz) · 4 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes
Have feedback or need help?
We read every email and reply within 1–2 business days.
© 2026 MyCookingCalendar. All rights reserved.
