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Saudi

Luqaimat

Small Saudi dough dumplings are fried until crisp and hollow, then finished with date syrup and sesame. They are best eaten warm, when the outside crackles and the center is soft.

Luqaimat — Saudi — ChefSnap
1 hr 15 minsPrep
15 minsCook
6Serves
MediumDifficulty
470 kcal per serving5g protein 82g carbs 14g fat
Watch it made — LuqaimatWatch it madeمطبخنا اليمني Our Yemeni Kitchen · 8:51

Ingredients

Method

  1. Soak the saffron in 2 tablespoons of the warm water for 5 minutes.
  2. In a bowl, mix the flour, cornstarch, yeast, sugar, cardamom, and salt.
  3. Add the saffron water and enough of the remaining warm water to make a thick, sticky, elastic batter that drops slowly from a spoon.
  4. Beat the batter firmly with your hand or a spoon for 3 to 4 minutes to develop stretch.
  5. Cover the bowl and let the batter rise in a warm place for about 1 hour, until bubbly and almost doubled.
  6. Heat 5 cm of vegetable oil in a deep pot to 170°C.
  7. Stir the risen batter once to deflate it slightly.
  8. With an oiled hand, squeeze small portions of batter between your thumb and forefinger and cut them into the hot oil with an oiled teaspoon.
  9. Fry in batches, stirring constantly, until the luqaimat are pale golden and puffed, about 3 minutes.
  10. Lift them out and let them rest on a rack for 5 minutes while you fry the remaining batter.
  11. Return the luqaimat to the hot oil and fry again until deep golden and crisp, 1 to 2 minutes.
  12. Drain briefly, then transfer to a serving bowl while hot.
  13. Drizzle with date syrup, sprinkle with sesame seeds, and serve immediately.

Common questions

Can I substitute cornstarch or all-purpose flour in luqaimat batter?

Yes. If you’re out of cornstarch, use more all-purpose flour, but the texture will be a little less crisp. For the flour, a 1:1 swap with pastry flour works well; whole wheat makes them denser and less delicate.

How long should luqaimat batter rest and rise?

Let the batter rise about 1 hour in a warm place, or until bubbly and nearly doubled. If your kitchen is cool, it may take 75–90 minutes. Don’t fry before it looks airy and elastic.

Why are my luqaimat dense or oily?

The most common causes are under-proofing, batter that’s too thin, or oil that’s not hot enough. The batter should drop slowly from a spoon, and the oil should stay around 170°C so they puff quickly instead of absorbing oil.

How do I store leftover luqaimat?

Store cooled luqaimat in an airtight container at room temperature for 1 day, or refrigerate for up to 3 days. Reheat in a hot oven or air fryer to restore some crispness. Add syrup only right before serving.

What is the best way to serve luqaimat?

Serve warm, drizzled with date syrup and sprinkled with sesame seeds. They’re best eaten right after frying, after a short 5-minute rest on a rack. If you like extra aroma, add a little more cardamom or a pinch of saffron.