Luqaimat (Emirati Saffron Dumplings with Date Syrup)
لقیمات (کھجور کے شیرے کے ساتھ اماراتی زعفرانی گولے)
Luqaimat ("little bites") are the sweet that fills Gulf homes during Ramadan: small balls of yeasted batter, scented with saffron and cardamom, fried until golden and crunchy outside and soft inside, then drizzled with dark, glossy date syrup (*dibs*) and sprinkled with sesame. In the Emirates they're also served at Eid and weddings and sold hot at festivals. They're a cousin of Turkish lokma and Greek loukoumades, with a distinctly Gulf flavour.
- ⏱ Total: 35 min
- Prep: 15 min
- Cook: 20 min
- Easy
- Serves 6
Method
Tap a step when it is done.
Whisk the flour, cornflour, yeast, sugar, cardamom and salt. Add the saffron water, yogurt and enough warm water to make a thick, smooth, sticky batter, thicker than pancake batter. Cover and leave for 1 hour until bubbly and doubled.
Heat the oil to medium (170°C). Squeeze small balls of batter through your fist and scoop them off with a wet spoon into the oil.
Fry in batches for 4–5 minutes, turning, until deep golden and crisp all over. Drain on a rack.
Pile on a plate, drizzle generously with date syrup and sprinkle with sesame. Serve warm.
Kitchen notes
Frying at a steady medium heat lets them cook through and turn crisp; too hot and they brown before cooking inside.
Date syrup is sold in Middle Eastern and many South Asian shops. A light sugar syrup with saffron and cardamom also works.
Eat them fresh; they lose their crunch as they sit.
A Ramadan sweet of the Gulf
In the Emirates, Saudi Arabia, Kuwait, Bahrain, Qatar and Oman, luqaimat appear on almost every iftar table. Families make big batches, neighbours exchange plates, and hot luqaimat are sold at Ramadan markets and heritage festivals. They’re one of the most recognisable tastes of the Gulf.
Saffron, cardamom and dates
The batter is simple, but saffron and cardamom give luqaimat their Gulf identity, and date syrup (dibs), thick and dark with a deep caramel flavour, ties them to the date palms of Arabia. A sprinkle of toasted sesame finishes them.
Light and crisp
A well-risen, thick batter and steady medium heat are the keys. The dumplings should puff up, turn golden and become crunchy outside while staying airy inside.
Shaping without a mess
Gulf cooks squeeze the sticky batter up between thumb and forefinger and scoop off each ball with a wet teaspoon, dipping the spoon in water between each one. It takes a few tries to get the rhythm, and uneven shapes are fine; they still puff and crisp beautifully.
Serving
Serve warm with Arabic coffee or karak chai and fresh dates. Compare with Turkish lokma.
Questions people ask
How are luqaimat different from lokma?
They're cousins. Gulf luqaimat are flavoured with saffron and cardamom and topped with date syrup and sesame; Turkish lokma are usually plain and soaked in lemon syrup.
Can I make the batter ahead?
Yes. Let it rise slowly in the fridge for up to 12 hours; bring to room temperature before frying.
Why are mine flat and dense?
The batter didn't rise enough or was too thin. Give it time to double and keep it thick.
Nutrition (estimate, per serving)
- Calories
- 320
- Protein
- 4 g
- Fat
- 12 g
- Carbs
- 50 g
