Luqaimat Recipe (Emirati Honey Dumplings)

Luqaimat are small, crisp dumplings fried until golden and drizzled with a sweet syrup. They are a classic Emirati sweet, often served with Arabic coffee during Ramadan and at celebrations.

Ingredients

• 2 cups (250 g) all-purpose flour
• 1 tsp instant yeast
• 1 tbsp sugar
• ¼ tsp salt
• 1 cup (240 ml) warm water, plus a little more if needed
• ½ tsp ground cardamom (optional)
• Neutral oil, for deep frying
• For the syrup: 1 cup (200 g) sugar, ½ cup (120 ml) water, 1 tsp lemon juice
• Sesame seeds or ground cinnamon, to finish (optional)

Method

1. Mix the flour, yeast, sugar, salt and cardamom. Add the warm water and stir to a thick, smooth batter, similar to pancake batter.
2. Cover and rest in a warm place for 1 hour, until bubbly.
3. Make the syrup: boil the sugar, water and lemon juice for about 5 minutes, until slightly thickened. Keep warm.
4. Heat about 3 cm of oil in a deep pan to 180°C (350°F).
5. Dip a spoon in oil, scoop a spoonful of batter and drop it into the hot oil. Fry 3 to 4 dumplings at a time for 2 to 3 minutes, turning, until golden.
6. Drain on paper towels, drizzle with the warm syrup and sprinkle with sesame or cinnamon. Serve warm.

Tips

• Keep the oil at a steady temperature. If it is too cool, the dumplings soak up oil; if too hot, they brown before cooking through.
• Dip the spoon in oil before each scoop so the batter slides off cleanly.

Frequently asked questions

Is luqaimat the same as loukoumades?

They are similar fried dough balls with syrup, but luqaimat is an Emirati and Gulf sweet with its own batter and flavour.

Can I bake luqaimat?

Frying gives the authentic crisp texture. Baking produces a softer, cake-like result.

How do I store luqaimat?

Best eaten the same day. Store leftovers in an airtight container and reheat briefly in a dry pan.

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