Luqaimat Recipe – Crispy Arabic Dumplings with Date Syrup

Last Updated on 4 months by Neha Deshmukh

Luqaimat Recipe – Crispy Arabic Dumplings with Date Syrup

Hey everyone! If you’re anything like me, you’re always on the lookout for a little something sweet and satisfying. And let me tell you, these Luqaimat – crispy Arabic dumplings drizzled with date syrup – are exactly that. I first stumbled upon these little bites at a friend’s Iftar gathering, and I was instantly hooked. They’re wonderfully light, perfectly crunchy, and that date syrup… oh, the date syrup! Today, I’m so excited to share my version with you.

Why You’ll Love This Recipe

These aren’t just any fried dough balls. Luqaimat are a delightful little piece of Middle Eastern culinary tradition. They’re incredibly moreish – seriously, you won’t be able to stop at just one! Plus, they’re surprisingly easy to make, even if you’re not a seasoned baker. Perfect for a sweet treat with your evening chai, or a special occasion.

Ingredients

Here’s what you’ll need to whip up a batch of these golden beauties:

• 1 cup all-purpose flour (about 120g)
• 1 tsp instant yeast (about 3g)
• 1 tbsp sugar (about 15g)
• 0.25 tsp salt (about 1.5g)
• 2 tsp chickpea flour (besan – about 8g)
• 1 cup lukewarm water (240ml)
• As needed date syrup, for drizzling

Ingredient Notes

Let’s talk ingredients for a sec, because a few things can really make or break this recipe!

• Chickpea Flour (Besan): Don’t skip this! It adds a lovely texture and subtle flavour that you won’t get with just all-purpose flour. It helps create that perfect crispy exterior.
• Instant Yeast: I love using instant yeast because you don’t need to worry about proofing it beforehand. It makes the whole process so much simpler. If you only have active dry yeast, you’ll need to activate it in a little warm water with sugar first.
• Date Syrup: This is the star of the show! The quality of your date syrup really matters. Look for a rich, dark syrup with a deep, caramel-like flavour. Different regions have different variations – some are thicker, some are lighter. I personally love a good quality Khaleeji date syrup, but feel free to experiment with what you can find.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a nice, roomy bowl, combine the all-purpose flour, instant yeast, sugar, salt, and chickpea flour. Give it a good whisk to make sure everything is evenly distributed.
2. Gradually add the lukewarm water, mixing with your hands or a spoon until a thick, slightly sticky batter forms. Don’t overmix – a few lumps are perfectly fine.
3. Now, cover the bowl with a clean kitchen towel or plastic wrap and let it rest in a warm place for about an hour, or until the batter has doubled in size. This is where the magic happens!
4. While the batter is resting, heat up some oil in a deep pan or pot. You want enough oil to allow the luqaimat to float freely.
5. Once the oil is hot (around 175°C or 350°F), it’s time to fry! Using a wet spoon (this prevents the batter from sticking), carefully drop small portions of the batter into the hot oil. Don’t overcrowd the pan – work in batches.
6. Fry the luqaimat for about 3-4 minutes, turning occasionally, until they’re golden brown and beautifully crispy.
7. Remove the fried luqaimat from the oil and drain them on paper towels to remove any excess oil.
8. Finally, drizzle generously with date syrup and serve immediately!

Expert Tips

A few little things I’ve learned along the way…

• Wet Spoon is Key: Seriously, don’t forget to wet your spoon! It makes all the difference in getting those perfectly shaped dumplings.
• Oil Temperature: Maintaining the right oil temperature is crucial. If it’s too low, the luqaimat will be greasy. If it’s too high, they’ll burn on the outside before cooking through.
• Don’t Overcrowd: Frying in batches ensures even cooking and prevents the oil temperature from dropping too much.

Variations

Want to get creative? Here are a few ideas to spice things up:

• Gluten-Free Adaptation: Substitute the all-purpose flour with a gluten-free all-purpose flour blend. You might need to adjust the amount of water slightly.
• Spice Level – Cardamom Infusion: Add a pinch of ground cardamom to the batter for a warm, aromatic flavour. My grandmother always did this!
• Vegan Adaptation – Syrup Options: Use maple syrup or agave nectar instead of date syrup for a vegan-friendly treat.
• Festival Adaptations – Ramadan Special: These are traditionally enjoyed during Ramadan to break the fast. They’re a symbol of joy and celebration!

Serving Suggestions

Luqaimat are best enjoyed warm and fresh, straight from the fryer. They’re perfect with a cup of strong Arabic coffee or a glass of sweet tea. You can also serve them with a side of fresh fruit or a dollop of whipped cream.

Storage Instructions

If you happen to have any leftovers (which is unlikely!), you can store them in an airtight container at room temperature for up to 2 days. They will lose some of their crispness, but you can revive them by briefly reheating them in a preheated oven or air fryer.

FAQs

Got questions? I’ve got answers!

• What is the best type of oil to fry Luqaimat? Vegetable oil, canola oil, or sunflower oil are all good choices. They have a high smoke point and a neutral flavour.
• Can I make the batter ahead of time? Yes, you can! Just prepare the batter and let it rest in the fridge for up to 24 hours. You might need to give it a quick stir before frying.
• How do I achieve the perfect golden-brown color? Maintaining the right oil temperature and not overcrowding the pan are key.
• What is a good substitute for date syrup? Maple syrup, honey, or agave nectar can be used as substitutes, but the flavour will be different.
• Can I freeze leftover Luqaimat? Yes, you can! Freeze them in a single layer on a baking sheet, then transfer them to a freezer bag. Reheat in the oven or air fryer when ready to enjoy.