Luqaimat, which is translated as ‘bite-size’ in Arabic, and one of Qatar’s most loved sweets are frequently found in Qatari homes at lunch time, during Ramadan and while entertaining visitors. They have discovered a significant fan following among expats. Who relish the sweet taste of these ball-shaped dumplings that tickle the taste buds and cause an explosion of wonderful sweetness in your mouth.
The Luqaimat are so famous, they are currently available with various plunges to give
The traditional Qatari sweet has an imaginative twist in different cafes and restaurants around Doha.
What precisely are Luqaimat
Luqaimat are sweet dumplings which are made up of flour, yeast, cardamom and saffron that are stirred up into a delicate and smooth batter and deep-fried till they become a pleasant brilliant color. These balls of enjoyment are crunchy on the outside and delicate and as well as fresh on the inside. But, there is no sugar in the dumplings, they are honey or plunged in a sweet, or date syrup to make them sweet and presented with Karak tea or Arabic coffee.
How Luqaimat are made
Luqaimat are anything but difficult to make and there’s nothing more needed than a couple of moments to prepare the hitter, shape them into balls and deep fry them. Frying is somewhat precarious and special attention is expected to guarantee the dumplings are cooked through, don’t get excessively brown or absorb a lot of oil. The oil temperature should be perfect, so that the dumplings come out crunchy outside, but delicate on the inside.
- 1 cup of all-purpose flour
- ½ teaspoon instant dry yeast
- 1 tablespoon corn-flour
- ¾ cup warm water
- 1 tablespoon oil
- ½ teaspoon cardamom powder
- A pinch of salt
- 3 cups oil
- ¼ cup sugar
- ¼ cup water
- 1 teaspoon lemon juice
- A couple of strands of saffron
- Sesame seeds (discretionary)
1. Heat up the sugar, water, lemon juice and saffron strands.
2. Remove from heat when sticky and permit to cool totally.
1. Mix or combine the ingredients for the batter.
2. Spread and save aside for one hour until the batter rises and doubles in size.
3. When the batter is prepared, it must be fun on the surface and have a few air bubbles.
4. Heat the oil.
5. Spoon ½ tablespoon hitter (attempt to make a nice ball) into the hot oil till you have various dumplings in the oil. Keep the oil temperature moderate.
6. The dumplings will twofold in size.
7. Fry and continue going to make sure the dumplings are cooked on all sides.
8. Remove them from the oil, when they are brilliant brown colored on all sides.
9. Drain off the excess oil from the dumplings.
1. Sprinkle with or dip the Luqaimat in the prepared sugar syrup. Then again, you can use date syrup*, or even honey.
2. Organize the dumplings in a serving dish (optional: sprinkle with sesame seeds).
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