How to Make Authentic Kuwaiti Luqaimat at Home: A Step-by-Step Recipe

Luqaimat is a popular Arabic dessert, particularly enjoyed during Ramadan and other festive occasions across the Middle East. These are small, deep-fried dumplings made from a mixture of flour, yeast, sugar, and water, often flavored with saffron or cardamom. Once fried, they are traditionally drizzled with date syrup or honey and sometimes sprinkled with sesame seeds or powdered sugar for added flavor. Luqaimat have a crispy exterior and a soft, airy interior, making them a delightful treat enjoyed by many. Serving size is one bowl, can be shared and feeds many.

Ingredients:

• 1 cup all purpose flour

• ½ tsp instant yeast

• ½ cup milk powder

• 2 tbsp sugar

• ½ tsp cardamom powder

• pinch of saffron

• water; personal preferences, approximately 1/2 cup

• oil for deep frying, no exact measurement

• 1/2 cup lemon saffron syrup for dressing (ingredients below)

• 1 tbsp sesame seeds for spinkling

Syrup:

• 1 cup water

• ½ cup granulated sugar

• 1 squeeze lemon juice

• 2 lemon slices

• saffron, amount varies.

Steps:

1. Mix warm water and instant yeast in a large bowl, ensuring the water is tap warm, not boiling hot. Let it stand for 1-2 minutes to activate the yeast.

2. Add sugar, flour, cornstarch, and salt to the bowl. Combine with a wooden spoon until a shaggy dough forms.

3. Gradually add more water, 1-2 tablespoons at a time, while continuing to mix. The dough should gradually loosen up, and you may need around ¼ cup of water in total.

4. Once the dough becomes softer and looser, use the wooden spoon to scoop it up and slap it back into the bowl 6-7 times. This kneading motion helps the dough rise well.

5. Cover the dough with plastic wrap and a towel, then set it aside to rise for 1 hour.

6. After an hour, transfer the stretchy and soft dough into a large plastic freezer bag. Squish the dough into one corner of the bag and twist the top to form a piping bag shape, which will be used for frying. Do not cut the corner of the bag until ready to fry.

Frying:

1. To fry the Luqaimat, heat vegetable oil in a large skillet until it reaches the desired temperature.

2. Make a small cut at the corner of the bag using kitchen scissors, ensuring it's not too big to avoid oversized balls.

3. Dip the scissors in the oil, then position your arm above the oil and squeeze out some dough. Quickly cut it off using the scissors, allowing it to fall into the oil. Aim for a round shape, but irregular shapes are also acceptable.

4. Test the oil temperature with the first dough ball. If it starts to bubble, the oil is ready. If not, wait a few more minutes.

5. Continue squeezing out the dough and cutting until the surface is filled. Use a large spider or skimmer to remove the Luqaimat once they turn