luqaimat

Luqaimat are middle eastern sweet fried dumplings that are crunchy on the outside and fluffy on the inside. Once fried, they are topped with date syrup and sesame seeds.

Luqaimat Middle Eastern Sweet Dumplings

all purpose flour

cornstarch

sugar

tsp fine salt

instant yeast

tsp cardamom

Vegetable oil (for frying)

date syrup

tbsp sesame seeds

In a large bowl mix the all purpose flour with the cornstarch, sugar, salt, instant yeast and ground cardamom until smooth and combined.

Cover with a plastic wrap and let it sit at room temperature or in an &quot;off&quot; oven for 1 hour. The batter will almost double in size.

Fill 1/3 of a saucepan with vegetable oil and place over medium heat. Heat until the oil reaches 350 degrees F.

Give the batter a good stir. Fill a small bowl with some cold oil and set aside. Dip a 1/2 teaspoon measuring spoon in cold oil and then scoop the batter and drop  into the hot oil. Repeat with a few more and fry 4 to 6 luqaimat at a time. Make sure to dip the spoon in cold oil every time. Stir them a few times while frying to make sure they fry evenly.

Fry the luqaimat until they are golden brown on all sides, 2 to 3 minutes. Using a slotted spoon, take the luqaimat out of the hot oil and into the bowl with date syrup. Toss them a few times so they are coated with date syrup.

Arrange the luqaimat on a plate and top with sesame seeds. Serve warm.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1680978816/cuuog4imnwvu9x7yu9ra.mp4

Luqaimat are dough balls deep fried and then dunked into sugar syrup. They are crunchy on the outside and soft and fluffy on the inside. Super addictive and easy to make!

Luqaimat (Middle Eastern Crunchy Doughnuts)

water

lemon juice

lemon

warm water (+ 1/4 cup when kneading)

flour

salt

vegetable oil (approx.

In a sauce pan, add the sugar, water, squeeze of lemon juice and the lemon slicecs

No need to mix it - place it on the stove top on medium heat

Once simmering, lower the heat to low and simmer for 10 minutes. Remove and set aside to cool. It will be a thick syrup!

For the Sugar Syrup

Mix together the warm water with the instant yeast in a large bowl. The water should be tap water warm, not boiling hot. Let stand for 1-2 minutes.

Add the sugar, flour, cornstarch and salt. Combine together using a wooden spoon until a shaggy dough forms

Continue using your spoon to mix together the dough as you add a bit more water, 1-2 tablespoons at a time. As you add the water, the dough should loosen up slightly. The total water to add during kneading should be around 1/4 cup.

Once the dough is softer and looser, use your wooden spoon to scoop up the dough and then slap it back down into the bowl. Continue doing this motion 6-7 times. This is a form of kneading and helps the dough to rise well.

Cover the dough with plastic wrap and a towel and set aside to rise for 1 hour

After an hour, using a wooden spoon, scoop up the stretchy and really soft dough into a large plastic freezer bag

Using your hands, squish the dough into one corner of the bag and twist the top to form a piping bag shape. This is what will be used to fry the dough Don&#39;t cut the corner of the bag until you are ready to fry.

For the Dough

Add vegetable oil to a large skillet, enough to submerge the dough balls. Allow the oil to come to temperature for a few minutes

Using kitchen scissors, make a small cut at the corner of the bag. Ensure it&#39;s not too big or the balls will come out really large.

Dip the scissors in the oil. Position your arm above the oil, and squeeze out some of the dough, then cut it off using the scissors so it falls into the oil. You need to be quick with this movement if you want a round shape (otherwise the shape will be irregular which is okay too!)

Use the first one to test the oil temperature. If it starts to bubble, that means the oil is ready. If not, wait a few more minutes

Continue to squeeze out the dough and cut until you fill the surface. Using a large spider (or skimmer), take out the luqaimat once they are a light golden brown and place into an empty bowl

Fry the dough in 2-3 batches as necessary, depending on the size of your frying pan. As you finish one batch, place it separate from the second batch so you can keep track of which batch is coolest

Once the luqaimat have cooled slightly, add them back into the hot oil for a second round of frying. Frying them twice will ensure a crispy outside. This time, fry until they turn a deep brown colour.

Remove and dunk them into the sugar syrup, then remove and add them to a plate. Serve immediately.

For Frying the Luqaimat

SUPER SUPER GOOD. easy recipe and yummy. best when you eat them the day they were made ;)

It looks just like my mom's  struffoli  , she would make them for Christmas,
They look so good

I tried to cooked.. And my family loved it... I really love gaimat too.
 God bless you😇. and  more power!! 😇♥️♥️💕

I was super intimidated to make these but once I got to it, the instructions and the video tutorial were so well explained that it made me breeze through it! Everyone loved it and I'm getting ready to make it again for a family gathering

https://content.jwplatform.com/videos/bPmSY8CA.mp4

These Luqaimat are a popular middle eastern dessert. Crispy on the outside and soft on the inside, they're so addictive!

Luqaimat / Awamat

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Top 2 luqaimat recipes from across the web

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The most viewed luqaimat recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine