Luqaimat
Crispy golden dumplings drizzled with date syrup — the irresistible Emirati sweet.
About This Recipe
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.
Ingredients
Serves 4
- 1.5 cupsplain flour
- 1 tspinstant yeast
- 1 cupwarm water
- oilfor deep frying
- 4 tbspdate syrup (dibs)
Instructions
- 1
Make batter
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.
- 2
Heat oil
Heat deep oil to 175 °C.
- 3
Fry
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.
- 4
Serve
Pile onto a plate, drizzle generously with date syrup, and scatter sesame seeds if desired. Serve immediately.
Did you make this?
Rate it and help other cooks find the recipes that actually work.
One tap to sign in, and we'll save the rating you just picked.
Track what you eat
Snap your meal to log calories and macros, run fasting timers and track water in the free SnapCal app.
Pro Tips
- →
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.
Variations
- •
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.
Storage
Best eaten fresh. Leftovers can be re-crisped in an air fryer for 2 minutes.
History & Origin
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.
Frequently Asked Questions
Why are my luqaimat greasy?
Oil that is too cool causes the dumplings to absorb excess fat. Make sure it reaches 175 °C before frying.
Can I make them without yeast?
A small amount of baking powder works in a pinch, but yeast gives the best airy texture.
Can I make this ahead of time?
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.
What can I substitute if I don't have all the ingredients?
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.
Nutrition Facts
Per serving (150g / 5.3 oz) · 4 servings total
Time Summary
Have Questions?
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Featured in Guides
This recipe is featured in the following curated guides:
More Emirati Recipes
You Might Also Like
Similar dishes from other cuisines around the world.
Free Kitchen Tools
Calculators and converters that pair with this page — no signup needed.
Put This Into a Plan
Schedule it, shop for it, and track what you already have.
Read Next
Longer reads that go deeper on the ideas behind this dish.
Community
Join the conversation
Sign in to leave a comment and save your favourite recipes