Embarking on a culinary journey through the Middle East, one cannot overlook the delightful Emirati dessert known as Luqaimat. These sweet, golden dumplings hold a special place in Emirati culture, especially during the holy month of Ramadan. During my travels in Dubai, I had the pleasure of experiencing this treat firsthand, and I’m excited to share both its story and a recipe for you to recreate at home.

A Taste of Tradition

Luqaimat, translating to “small bites” in Arabic, are deep-fried dough balls that are crisp on the outside and soft on the inside. Traditionally, they’re drizzled with date syrup and sprinkled with sesame seeds, offering a harmonious blend of sweetness and texture. This dessert is not only a staple during Ramadan but also a symbol of Emirati hospitality, often served to guests with Arabic coffee.

My Dubai Encounter

While wandering through the bustling streets of Dubai during Ramadan, the aroma of freshly fried Luqaimat was irresistible. Street vendors skillfully dropped spoonfuls of batter into hot oil, creating these delectable morsels. Tasting them fresh was an unforgettable experience—warm, sweet, and utterly satisfying.

Recreating Luqaimat at Home

Bringing the flavors of Dubai into your kitchen is simpler than you might think. Here’s a traditional recipe to guide you:

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon dry yeast
• 1½ teaspoons sugar
• Pinch of salt
• ½ teaspoon cardamom powder
• ½ teaspoon saffron strands
• 1¼ cups warm water
• Oil for deep frying
• Date syrup for drizzling
• Sesame seeds for garnish

Instructions:

1. Prepare the Saffron Mixture: In a small bowl, combine the saffron strands with a bit of warm water and set aside to release its flavor and color.

2. Activate the Yeast: In another bowl, mix the warm water with sugar and yeast. Let it sit for about 5 minutes until it becomes frothy.

3. Mix the Batter: In a large mixing bowl, sift together the flour, salt, and cardamom powder. Add the saffron mixture and the yeast mixture to the dry ingredients. Stir until you achieve a smooth, thick batter.

4. Fermentation: Cover the bowl with a damp cloth and let the batter rest in a warm place for about 1-2 hours, or until it doubles in size.

5. Frying: Heat oil in a deep frying pan over medium heat. Once the oil is hot, use a spoon or your hands to drop small portions of the batter into the oil. Fry until golden brown on all sides.

6. Draining: Remove the fried dumplings using a slotted spoon and place them on paper towels to drain excess oil.

7. Serving: Arrange the Luqaimat on a serving plate, drizzle generously with date syrup, and sprinkle with sesame seeds. Serve warm.