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.
Crunchy and delicious luqaimat.
- 2 cups all purpose flour
- 1 teaspoon dry yeast
- 1 1/2 teaspoon sugar
- Pinch of salt
- 5 tablespoons mashed potato the secret of a lasting crunch
- 1/2 teaspoon cardamom powder
- 1/2 teaspoon saffron
- 1 1/4 cup warm water
- Oil for deep frying I used sunflower
- – Add saffron and cardamom to 1/4 cup warm water. Keep aside.
- – Sift flour with salt and keep aside.
- – In 3/4 cup warm water, add sugar and yeast. Keep aside for 5 minutes.
- – To the flour add the mashed potato, saffron, and cardamom mixture, and stir.
- – 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.)
- – Leave the batter to double in size, may take 30 to 40 minutes. The batter now should have bubbles, and be somewhat bouncy.
- – 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.
- – Scoop the batter with your fingers (take around 1/2 tablespoon from batter), use your thump to push the batter off your fingers and in the oil, or take 1/2 tablespoon from batter using a spoon and push the batter off it using another spoon.
- – After 1 minute of frying, move the dumplings around using a wooden spoon or spatula, this will make them cook evenly.
- – When the dumplings are light brown, remove them from oil, and place them on kitchen paper.
- – Pour your favorite syrup on top. The syrup should be at room temperature.
- – You should serve these dumplings the same day you make them.