Luqaimat Recipe (Crispy Emirati Sweet Dumplings)
Luqaimat are golden sweet dumplings that are crispy on the outside, soft and airy on the inside, and a beloved dessert throughout the Gulf region, especially during Ramadan. Drizzled with date syrup before serving, these homemade treats are easy to make and perfect for sharing with family and friends.
In the UAE, Saudi Arabia, Bahrain, Kuwait, Qatar, and Oman, luqaimat is a favorite treat that often appears on the iftar table. Although the ingredients are simple, the secret to perfect luqaimat lies in creating a light batter and frying the dumplings until they develop their characteristic golden color and crisp texture.
This traditional luqaimat recipe is easy to prepare and requires only a few pantry ingredients. The batter is flavored with cardamom and saffron, giving the dumplings their authentic Gulf flavor and aroma.
📺Watch Me Make Crunchy Sweet Luqaimat👇🏼
What Is Luqaimat?
Luqaimat, also known as ligemat or lukemat, are small fried dough dumplings that are popular throughout the Arabian Gulf. The name “luqaimat” translates to “small bites,” which perfectly describes these bite-sized sweets.
After frying, the dumplings are usually drizzled with date syrup, honey, or sugar syrup. They are best enjoyed fresh while still warm and crispy.
Why You’ll Love This Luqaimat Recipe
- Crispy on the outside and soft on the inside.
- Made with simple pantry ingredients.
- Flavored with cardamom and saffron.
- Perfect for Ramadan and special occasions.
- Easy to prepare at home.
Tips for Perfect Luqaimat
For the best results, allow the batter to rise until doubled in size. A properly fermented batter creates light and airy dumplings.
The oil temperature is equally important. If the oil is too hot, the dumplings will brown quickly before cooking through. Fry over medium heat and move the dumplings gently while frying to ensure even cooking.
Luqaimat is best served immediately after frying. As the dumplings cool, they gradually lose some of their crisp texture.
How to Serve Luqaimat
Traditionally, luqaimat is served with date syrup, which adds a rich caramel-like sweetness. You can also serve them with honey or sugar syrup if preferred.
These sweet dumplings are often enjoyed with Arabic coffee, tea, or as part of a larger Ramadan dessert spread.
Related Recipes
Crunchy Sweet Dumplings (Luqaimat)
Ingredients
- 1 cup all purpose flour
- 1 teaspoon sugar
- 1 tablespoons corn starch
- 1 teaspoon oil
- ½ teaspoon cardamom powder
- ¾ cup warm water you may need less, depends on the flour you’re using
- ½ teaspoon dry active yeast
- ¼ teaspoon saffron, or a few threads
For Frying
- 2 cup oil
For they Syrup
- 3 tablespoons date syrup
Instructions
- In a blender, add water and then the rest of ingredients. Blend well until you get a combined smooth batter.
- Pour in a bowl, cover, and let it double in size in warm place. May take an hour.
- In a deep frying pan, add oil and when hot reduce to medium heat.
- To test how hot the oil is, take a teaspoon from the batter, and carefully drop it in the oil, if it floats quickly, the oil is too hot.
- Dip a spoon in separate oil, then take a heaped teaspoon from batter, push the batter off it using another spoon. Careful while dropping the batter in oil.
- Move the dumplings around using a wooden spoon or spatula, this will make them cook evenly.
- When the dumplings are light brown, remove from oil, and place them on kitchen paper.
- Pour your favorite syrup on top (I’ve used date syrup). The syrup should be at room temperature. You should serve these dumplings the same day you make them.
- If you liked this recipe, please share it and leave a comment below.
Notes
- The batter should double in size before frying.
- Fry over medium heat for even cooking.
- Stir the dumplings gently while frying to achieve an even golden color.
- Serve immediately for the best crispy texture.
- Date syrup is the traditional topping, but honey or sugar syrup can also be used.
- This dough can make 15 to 26 dumplings, depending on the size you prefer.
Nutrition
🍯Complete Your Dessert Table
Serve this lighter chicken Alfredo with these delicious sides for a complete and satisfying dinner.
No, I think you’re right, I would not be able to stop at 6. They look wonderful. Don’t even tell me how many calories 10 or 12 would be. I don’t want to know 🙂
I know, they simply disappear in no time, they taste soooo good 🙂
They look irresistible 🙂 I don’t know I could have less than 10 😀
usually when I start eating them, I don’t count how much I had 🙂
I would finish the whole bunch at one go, Muna. They are irresistible!
LOL, I agree 🙂
they look yummy!
Thanks Dina 🙂
Muna, hello! I swear we have seen each other or interacted before on the blogosphere, but I can’t recall where so I’m here to say hi again after stumbling across your delectable photo on TS. I kid not when I say that the drool was slipping right out the corner of my mouth–these look so. Fantastic. I am SUCH a fan of sweet fried bites, much more so than savory or salty ones! THANK you for sharing this, and it’s great to see you again, yay!
Hi Ala, I think I have commented on your posts before! When I see good food I can’t help but leave a comment 🙂 … I’m glad you like my recipe, I hope you try it, I think you’ll love it.
Exquisite! A delightful treat.
Cheers,
Rosa
hey.. Oh i love luqaimat and we normally coat it with sugar syrup..
My aunty makes incredible ones where its crunchy on the outside still but once you bite into it, its nicely soaked with the syrup.. she never shares her secret :'(
Anyways just the other day i tried luqaimat from one of these street caravans where they sell karaks (tea) etc near the beach
And theres where incredibly delicious..
Wouldnt have expected it, it looks normal with the date syrup drizzled over it.. But
But but… once you take a bite, there is abit of a salty taste
and yes!! its CHEESE!!..
it was so beautiful.. the mix of sweet and savory
i examined the ball to see if there was any holes that maybe they squeezed in some cheese, but there wasnt at all. from my guess, i think it was kiri cheese (cream cheese)
NOW MY QUESTION IS..
would you like to experiment and share the recipe of that aswel too..
i just have no idea how they would have done it
coz it was a good ball shape
searched the internet and cant seem to find it..
Let me know, would be nice <3
something different
Hi Lubna, Thanks for your comment. I know what you are talking about, I had them and they tasted amazing. It’s a similar to doughnuts dough, they just fill it with cream cheese and then fry it. I have never tried it before, but might give it a thought 🙂
Hello there!
Could I have your permission to use these images in a commercial work am doing right now?
please let me know with the email attached. Thanks very much! 😀
M
Hi Mashael, You can us the images if you give me the credit and provide my recipe link 🙂
Hello,
I always have an issue with lugaimat where by the time I cover them in date syrup and serve them they lose their outer crunch and just become squishy and too soft . What am I doing wrong ?
Hi, After frying the luqaimat do not cover them, allow the luqaimat to cool completely and then pour the date syrup. If you pour the cold syrup on hot luqaimat the syrup will cover the luqaimat and will allow the heat in the luqaimat to convert into steam which creates a softer outer layer.
I want to know I always turn up making extra batter. How do I store it to be made the next day? At room temperature or fridge?
Hi Hina, it is best to store the batter covered in the fridge, but because of the yeast, the batter might rise a lot, so make sure you place the batter in a deep bowl. Let the batter come to room temperature before using it. Hope this helped.
our family has struggled to find the perfect luqaimat recipe..im delighted to say that this is the best recipe I have ever tried, it’s perfect crunchy from the outside and beautifully spongy from the inside, I couldn’t make one batch so I recommend going for double the ingredients because 12 isnt enough! I totally recommend glazing them with a date syrup! Absolutely love it😫
Hi Hanan, glad that you have enjoyed my Luqaimat recipe 🙂