Luqaimat
User Reviews
5
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Prep Time
10 mins
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Cook Time
5 mins
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Additional Time
30 mins
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Servings
6 people
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Calories
555 kcal
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Course
Dessert
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Cuisine
Middle Eastern
Luqaimat
Description
Luqaimat combines a yeast-risen dough made from flour, cornstarch, sugar, and a touch of oil with lukewarm water to create a thick batter-like consistency. After resting for 30 minutes to rise, the batter is dropped by spoonfuls into hot oil and fried until golden and crisp on the outside but soft inside.
The doughnuts are then dipped or drizzled in a sugar syrup made by boiling sugar with water and lemon juice, then flavored with rose water and orange blossom water once cooled. The syrup imparts floral aromas and sticky sweetness, complementing the delicate fried dough texture.
This recipe yields a treat best enjoyed fresh, as the doughnuts lose some crispness over time. Leftover syrup stores well and can be used in other Middle Eastern desserts, while the luqaimat themselves keep a few days in an airtight container at room temperature. Alternative toppings such as date syrup can also be used depending on preference.
Ingredients
For the sugar syrup:
- 2 cups sugar 400g
- 1 cup water
- lemon juice squeeze
- 1 tablespoon rose water
- 1 tablespoon orange blossom water
For the luqaimat:
- 1 cup flour 125g
- 1 tablespoon cornstarch aka cornflour
- 1 teaspoon sugar
- 1 1/2 teaspoon instant yeast
- 1/2 teaspoon baking powder
- pinch salt
- 1 tablespoon vegetable oil
- 1/2 cup water lukewarm, up to 3/4 cup if needed
- vegetable oil for frying
Instructions
For the sugar syrup:
- In a medium saucepan, combine the sugar, water and lemon juice. Set on a stovetop over medium high heat. Stir just to combine then let it be. If sugar isn’t dissolving you can stir a couple times but as soon as it starts to boil stop stirring.
- Once off the heat, stir in rose water and orange blossom water, and transfer to a bowl to cool.
For the luqaimat dough:
- Add the flour, cornstarch, sugar, instant yeast, baking powder, salt and oil to a large bowl. Slowly add in the lukewarm water (starting with 1/2 cup) until the mixture looks like cake batter, or a thick pancake batter. You may need to add up to 3/4 a cup of water. Cover the bowl and let it rise for 30 minutes.
- After the resting time is over, add enough vegetable oil to a saucepan to come up a few inches. Heat over medium high heat, then test the temperature by adding a drop of batter. If it floats too quickly, oil is too hot, if it takes a long time to start sizzling it needs to heat more.
- Place the batter into a large ziploc bag, and snip off the corner of the bag (a makeshift piping bag).
- Squeeze the bag gently and use kitchen scissors you dipped in oil (to prevent the batter sticking) to snip little teaspoon sized dollops of batter carefully into the oil (watch the video to see how to do this!)
To fry:
- Fry for a few minutes, moving the batter around in the hot oil with a slotted spoon to evenly cooked all the sides.
- Once golden brown, move to a paper towel lined plate to drain for a few seconds. Keep cooking the remaining batter in batches without overcrowding the oil.
- Drizzle the sugar syrup generously over the lugaimat and allow them to soak in the syrup for a few minutes (or place them in a bowl with the sugar syrup). Enjoy warm! Or room temp, still delicious.
Notes
- Luqaimat are best served fresh to enjoy their crisp exterior and soft interior.
- Store leftovers in an airtight container at room temperature for a few days to maintain texture.
- The sugar syrup keeps well refrigerated for several weeks and can be reused for other desserts.
- You may substitute date syrup for the sugar syrup to vary flavor according to your taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 555 kcal
% Daily Value*
| Calories | 555kcal | 28% |
| Carbohydrates | 128g | 43% |
| Protein | 5g | 10% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Sodium | 60mg | 3% |
| Potassium | 79mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 101g | 202% |
| Vitamin C | 1mg | 1% |
| Calcium | 38mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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