Luqaimat Middle Eastern Sweet Dumplings
User Reviews
5
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Prep Time
30 mins
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Cook Time
20 mins
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Total Time
50 mins
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Servings
8
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Calories
151 kcal
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Course
Dessert
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Cuisine
Middle Eastern
Luqaimat Middle Eastern Sweet Dumplings
Description
This Luqaimat Middle Eastern Sweet Dumplings recipe combines flour, cornstarch, sugar, salt, instant yeast, and ground cardamom into a smooth batter that proves for about an hour to nearly double in size. The batter is then dropped by teaspoonfuls into hot vegetable oil heated to 350°F, frying in small batches until golden and cooked through.
After frying, the dumplings are immediately tossed in sweet date syrup, which coats their crispy exterior and adds rich sweetness. Toasted sesame seeds sprinkled over provide an additional nutty note and texture contrast. The dumplings balance a crisp fried shell with a soft, light interior and the fragrant spice of cardamom.
These dumplings are ideally served warm right after frying to enjoy the fresh contrast of textures and syrup glazing. They make a distinctive dessert or snack with a traditional Middle Eastern flavor profile.
If leftover dumplings exist, it is recommended not to coat them in syrup prior to storage; instead, keep them airtight in the refrigerator for up to 2 days or freeze for up to 2 months. Reheat in an air fryer or oven before tossing with the syrup again to restore texture. Maintaining the correct oil temperature is key; too hot will crisp the exterior prematurely leaving the inside doughy.
Ingredients
- 2 cups all-purpose flour
- 3 tbsp cornstarch
- 1 tsp granulated sugar
- 1/4 tsp salt fine
- 1 1/4 tsp instant yeast
- 1/2 tsp ground cardamom
- vegetable oil for frying
- 1 cup date syrup
- 3 tbsp sesame seeds
Instructions
- 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 "off" 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.
Notes
- Luqaimat are best served warm immediately after frying and coating with the date syrup.
- Store leftover dumplings uncoated in an airtight container and refrigerate up to 2 days or freeze up to 2 months.
- Reheat leftovers in an air fryer or oven before tossing again in date syrup to restore their crispness.
- Maintain oil temperature around 350°F to ensure dumplings cook evenly with a crispy outside and fully cooked inside.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 151 kcal
% Daily Value*
| Calories | 151kcal | 8% |
| Carbohydrates | 29g | 10% |
| Protein | 5g | 10% |
| Fat | 2g | 3% |
| Saturated Fat | 0.3g | 2% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 75mg | 3% |
| Potassium | 67mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 0.3IU | 0% |
| Vitamin C | 0.03mg | 0% |
| Calcium | 35mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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