Luqaimat Recipe: Emirati Sweet Dumplings

Luqaimat (sometimes written luqaimat or lgeimat) are small golden dumplings, crispy on the outside and soft inside, drizzled with date syrup. They’re a much-loved Emirati sweet, especially at iftar during Ramadan; see our guide to iftar in Dubai.

Ingredients (about 30 pieces)

• 2 cups (250 g) plain flour
• 1 tablespoon cornflour
• 1 teaspoon instant yeast
• 1 tablespoon sugar
• ¼ teaspoon ground cardamom
• A pinch of saffron soaked in 1 tablespoon warm water (optional)
• A pinch of salt
• About 1¼ cups (300 ml) warm water, or half water and half milk
• Oil for deep frying
• Date syrup (dibs) and toasted sesame seeds to serve

Method

1. Mix the dry ingredients: flour, cornflour, yeast, sugar, cardamom and salt.
2. Add the liquid: stir in the saffron water and enough warm water to make a thick, sticky batter, looser than bread dough.
3. Rest: cover and leave in a warm place for about an hour, until bubbly and doubled.
4. Heat the oil to around 175°C (350°F).
5. Shape and fry: squeeze batter through your fist and scoop small balls with an oiled spoon, dropping them into the oil. Fry in batches, turning, until deep golden.
6. Drain on paper towels.
7. Serve warm, drizzled with date syrup and sprinkled with sesame seeds.

Tips for perfect luqaimat

• Batter consistency: too thick and they’re dense; too thin and they won’t hold a shape.
• Oil temperature: too cool and they absorb oil; too hot and they brown before cooking through.
• Wet your spoon or hands to shape batter easily.
• Serve immediately: they’re best within minutes.

Variations

Some cooks add a little yoghurt for tang, or replace date syrup with honey or sugar syrup flavoured with saffron and rose water.

Where to try them

You’ll find luqaimat at Emirati restaurants, Ramadan markets and many cafés. Read more about traditional Emirati dishes.

Frequently asked questions

What does luqaimat mean?

It comes from the Arabic for “bites” or “morsels”.

Can I bake luqaimat instead of frying?

Baked versions are softer and less crispy. Frying gives the traditional texture.

Can I make the batter ahead?

You can refrigerate it for a few hours; bring it back to room temperature before frying.