Luqaimat Recipes
LUQAIMAT
Tender inside while sweet and crunchy outside, luqaimat are a celebratory treat for Eid to mark the end of Ramadan. These Middle Eastern doughnut bites start with a thick yeast-leavened batter that's fried by the spoonful then tossed in a sweet coating. Several varieties can be found in different parts of the region and beyond, such as lokma in Turkey and Iraq and loukoumades in Greece. Depending on the origin, the dough can be plain or flavored with saffron or cardamom, then soaked in a cinnamon and sugar mix, honey syrup, simple syrup -- or as I have done here, in a luscious date syrup, which adds hints of caramel.
Provided by Food Network Kitchen
Categories dessert
Time 1h40m
Yield about 30 luqaimat
Number Of Ingredients 9
Steps:
- Mix the flour, cornstarch, sugar, yeast, cardamom and 1/4 teaspoon salt in a large bowl. Add 1 1/4 cups lukewarm water and stir to combine. You should have a thick batter. Cover with plastic wrap and let sit in a draft-free place (such as an oven turned off) until almost doubled in size, about 1 hour.
- Fill a large saucepan one-third of the way with vegetable oil and heat over medium heat until shimmering and about 350 degrees F.
- Uncover the batter and give it a good stir. Dip a 1/2 tablespoon measuring spoon in cold oil, scoop the batter and carefully drop it in the oil. Repeat, dipping the spoon in cold oil after every drop, and fry 6 to 8 doughnuts at a time over medium heat, stirring constantly for even browning, until golden brown, about 2 minutes.
- Using a slotted spoon, transfer each batch of doughnuts directly from the oil to the date syrup in a large bowl and give it a good toss until coated all over. Place the luqaimat on a platter and sprinkle with sesame seeds.
(LUQAIMAT) CRUNCHY SWEET DUMPLINGS RECIPE - (4.2/5)
Provided by á-25087
Number Of Ingredients 11
Steps:
- 1. In a blender, add water and then the rest of ingredients. Blend well until you get a combined smooth batter. 2. Pour in a bowl, cover, and let it double in size in warm place. About an hour. 3. In a deep frying pan, add oil and when hot reduce to medium heat. 4. 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. 5. 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. 6. Move the dumplings around using a wooden spoon or spatula, this will make them cook evenly. 7. When the dumplings are light brown, remove from oil, and place them on kitchen paper. 8. Pour your favorite syrup on top. The syrup should be at room temperature. 9. You should serve these dumplings the same day you make them.
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