Sweet Dumplings (Luqaimat)

luqaimat-dumplings 1

Luqaimat – لقيمات- is a well-known dessert between Arabs. Egyptians, Lebanese, Syrian, and Jordanians call it Luqmat al Kadhi – لقمة القاضي– and they make it in a complete different way than Gulf countries, although they all look the same.

Some recipes ask for yogurt, others for baking powder and milk, Arabian Gulf countries use flour, dry yeast, saffron, and cardamom only.
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 Crunchy and delicious luqaimat.

The dumplings are not sweet, therefore, honey, regular syrup, or date syrup must be poured on top of the dumplings.  
Luqaimat, are usually made in the month of Ramadan and enjoyed after iftar. If the previous sentence didn’t make sense to you, then you should know that Ramadan is a holy month for Muslims. Muslims fast in this month, they stop eating and drinking from dawn to sunset. Iftar means breaking the fast.
luqaimat-dumplings
The recipe I’m sharing today is for dumplings made in the Arabian Gulf area. They are crunchy from out side and soft from inside.
Making these dumplings require focus. Don’t misunderstand me, they are so easy to make, but to get good dumplings you have to fry them the right way. If the oil is too hot, they’ll only cook from the outside, if the oil is not hot enough the dumplings will absorb it, and you won’t enjoy them as much.
I will teach you how to fry good dumplings, and share the secret of making them crunchy!

Sweet Dumplings (Luqaimat)
 
Prep time
Cook time
Total time
 
Recipe type: Dessert
Cuisine: Arabian
Serves: 25
Ingredients
  • 2 cups all purpose flour
  • 1 teaspoon dry yeast
  • 1½ teaspoon sugar
  • Pinch of salt
  • 5 tablespoons mashed potato (the secret of a lasting crunch)
  • ½ teaspoon cardamom powder
  • ½ teaspoon saffron
  • 1¼ cup warm water
  • Oil for deep frying (I used sunflower)
Instructions
  1. – Add saffron and cardamom to ¼ cup warm water. Keep aside.
  2. – Sift flour with salt and keep aside.
  3. – In ¾ cup warm water, add sugar and yeast. Keep aside for 5 minutes.
  4. – To the flour add the mashed potato, saffron, and cardamom mixture, and stir.
  5. – Gradually add the yeast mixture and keep on stirring, until the batter looks like cake batter, (different all-purpose flour brands require different amount of water.)
  6. – Leave the batter to double in size, may take 30 to 40 minutes. The batter now should have bubbles, and be somewhat bouncy.
  7. – Heat oil. Take around a teaspoon from the batter, and carefully drop it in the oil, if it floats quickly, the oil is too hot.
  8. – Scoop the batter with your fingers (take around ½ tablespoon from batter), use your thump to push the batter off your fingers and in the oil, or take ½ tablespoon from batter using a spoon and push the batter off it using another spoon.
  9. – After 1 minute of frying, move the dumplings around using a wooden spoon or spatula, this will make them cook evenly.
  10. – When the dumplings are light brown, remove them from oil, and place them on kitchen paper.
  11. – Pour your favorite syrup on top. The syrup should be at room temperature.
  12. – You should serve these dumplings the same day you make them.

 

* If your dumplings looked like aliens, don’t be discouraged, keep on trying and you’ll eventually have round ones. My first dumplings had the shape of hands and feet, now that’s weird!

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