Luqaimat From The United Arab Emirates

Simple to make yeasted donuts with an addictingly sweet syrup

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In the vibrant tapestry of Emirati cuisine, one dessert stands out as a quintessential symbol of hospitality, celebration, and tradition: Luqaimat. These golden nuggets of sweetness have long held a special place in the hearts of the people of the United Arab Emirates (UAE), weaving together a history rich in culture and flavor.

Luqaimat, also known as Lugaimat or Loukoumades in various regions, are small, deep-fried dumplings made from a simple batter of flour, yeast, sugar, and water. Once fried to golden perfection, they are drizzled with a generous amount of date syrup, honey, or sometimes a sprinkle of powdered sugar, imparting a delightful sweetness that tantalizes the taste buds.

The history of Luqaimat traces back centuries, rooted in the Bedouin tradition of hospitality and generosity. Historically, Bedouin tribes would gather around campfires, sharing stories and feasting on simple yet delicious foods. Luqaimat, with their humble ingredients and satisfying sweetness, became a staple treat during these communal gatherings, symbolizing warmth, connection, and abundance.

Over time, Luqaimat evolved from a traditional Bedouin delicacy to a beloved dessert enjoyed across the UAE, particularly during festive occasions and celebrations. From weddings and Eid al-Fitr to National Day festivities, these golden orbs of sweetness are a ubiquitous presence, gracing tables and bringing joy to all who indulge in their decadence.

The process of making Luqaimat is as much about tradition as it is about technique. Families often pass down their own cherished recipes from generation to generation, with each cook adding their own unique touch to the classic dish. Whether it's a secret ingredient or a special frying technique, every batch of Luqaimat carries with it the love and care of those who make it.

Beyond their delicious flavor, Luqaimat hold a deeper cultural significance in Emirati society. They symbolize unity, generosity, and the spirit of sharing, reflecting the values that have long defined the UAE's close-knit communities. In a rapidly modernizing world, Luqaimat serve as a reminder of the importance of preserving and honoring cultural heritage, one bite at a time.

Today, Luqaimat continue to be a beloved dessert in the UAE, enjoyed by locals and visitors alike. While modern twists and variations may abound, the essence of Luqaimat remains true to its roots, a timeless symbol of Emirati identity and tradition.

Whether enjoyed at a bustling market stall or homemade with love in the comfort of one's kitchen, Luqaimat invites us to savor the simple joys of life, to celebrate togetherness, and to indulge in the sweet embrace of tradition. In every bite, we taste not just the flavors of the UAE, but the warmth of its culture and the richness of its history.

Emirati Luqaimat Recipe

Prep time 45 mins | Cook time 10 minutes | Serves 6

Ingredients:

For Donuts

• 2 cups all-purpose flour

• 1 tablespoon instant yeast

• 1/2 tablespoon baking powder

• 1 tablespoon sugar

• 1 tablespoon oil

• 1/4 teaspoon salt

• 1 1/4 cups warm water

• Vegetable oil, for frying

For Syrup

• 3/4 cup water

• 1.5 cups white sugar

• 1/2 cup honey

• 1 teaspoon rose or orange blossom water (be gentile with this!)

• Optional: Sesame Seeds for garnish

Instructions:

1. In a large mixing bowl, combine the flour, instant yeast, baking powder, sugar, and salt. Mix well to ensure the ingredients are evenly distributed.

2. Gradually add the warm water and oil to the dry ingredients, stirring continuously until a smooth batter forms. The consistency should be thick enough to coat the back of a spoon. If the batter is too thick, you can add a little more water, a tablespoon at a time.

3. Cover the bowl with a clean kitchen towel or plastic wrap and let the batter rest in a warm place for about 1-2 hours, or until it doubles in size. This allows the yeast to activate and the batter to ferment, resulting in light and fluffy Luqaimat.

4. In a pot, add in sugar, water and honey, heating over medium heat until sugar fully dissolves. Add in lemon juice and heat for 10 minutes, or until it thickens a bit. Don't cook too long for it to become a caramel consistency. Once you're satisfied you can add in the rose or orange blossom water, stir and set aside.

5. Once the batter has risen, heat vegetable oil in a deep frying pan or pot over medium heat. The oil should be hot enough to fry the Luqaimat but not smoking.

6. Fill a plastic bag with the corner cut out, or a pastry bag with the Luqaimat batter and carefully drop spoonfuls of the batter into the hot oil. You can use a scissor to cut the batter out when squeezing. Be cautious as the oil may splatter.

7. Fry the Luqaimat in batches, turning them occasionally with a slotted spoon, until they are golden brown and puffed up, about 2-3 minutes per batch.

8. Once cooked, remove the Luqaimat from the oil using a slotted spoon and transfer them to a plate lined with paper towels to drain any excess oil.

9. While still warm, Quickly submerge the Luqaimat in the syrup and then cover quickly with sesame seeds.

10. Enjoy these irresistible golden treats with family and friends, savoring the sweetness and warmth of Emirati hospitality with every bite!

If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. Let's explore international cuisine together!

If you want to try to make more flavors of Middle East & North Africa region, check out the links my recipes below.

Middle East

Bahraini Harees - A humble mash of chicken and wheat

Emirati Luqaimat - Yeasted donuts in a sweet a fragrant syrup

Israeli Tahina - A delightful sesame sauce for any use.

Jewish Cholent - A hearty, beefy overnight stew.

Jordanian Kanafe - A show-stopping crispy cheese cake.

Lebanese Kibbeh - A crunchy, meaty stuffed bulgar dish.

Palestinian Maqluba - A towering one pot spiced rice and meat dish.

Syrian Hummus - A classic take on a perfect starter.

Turkish Imam Bayildi - A dish of roasted eggplant with a cumin infused tomato sauce.

North Africa

Algerian Mahjouba - A thin, semolina flatbread stuffed with tomatoes and onions

Egyptian Basboosa - A sweet semolina cake with simple syrup.

Egyptian Foul - A typical Egyptian breakfast made of stewed fava beans and good bread.

Libyan Bazin - A hearty stew served with mashed wheat.

Moroccan Couscous - A true North African classic featuring lamb and raisins.

Tunisian Ojja - A spicy and tomato-y egg dish.