Saudi Arabian recipe
How to make Luqaimat
لقيمات
All of Saudi Arabia and the Gulf
Small balls of yeast batter, deep-fried until crisp and golden outside and soft inside, then drizzled with date syrup or honey and sometimes sprinkled with sesame seeds.
Ingredients
- 250 g plain flour
- 1 tablespoon cornflour
- 1 teaspoon instant yeast
- 1 tablespoon sugar and a pinch of salt
- 1/2 teaspoon ground cardamom and a pinch of saffron (optional)
- About 300 ml warm water
- Vegetable oil for deep-frying
- Date syrup (dibs) or honey, and sesame seeds, to serve
Method
- Mix the flour, cornflour, yeast, sugar, salt and cardamom in a bowl. Gradually beat in the warm water to make a thick, smooth, sticky batter.
- Cover and leave in a warm place for about 1 hour, until doubled and bubbly.
- Heat about 5 cm of oil in a deep, heavy pan to 170 °C. Never leave hot oil unattended and keep children away from the pan.
- Using a wet teaspoon, drop small balls of batter into the oil, a few at a time. Fry for 4 to 5 minutes, turning, until golden all over. Lift out and drain on kitchen paper.
- Drizzle with date syrup or honey and sprinkle with sesame seeds. Serve warm with Arabic coffee. Honey should not be given to babies under one year old.
Made it at home? Tick it off and it goes into your kitchen passport.
Their name means 'little mouthfuls'. The same sweet was described in Arabic cookery books in Baghdad as early as the 13th century.
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