Few desserts are as reminiscent of Middle Eastern hospitality practices as Luqaimat, the fried dumplings golden outside and light and fluffy inside, and heavenly sweet when drizzled with drizzles of date syrup or honey.
The Emirati dessert has been likened to doughnut holes or Greek loukoumades, but it is a distinct dessert with a distinct flavor, cultural identity, and festive implication.
If you’ve ever indulged in them on a Dubai Ramadan night, an Emirati wedding, or family reunion, you’ll understand the way that Luqaimat addiction has a way of catching up with you.
The best part? With training, you can prepare them at home—bringing the sweetness and comfort of Emirati tradition to your doorstep.
All of this will be explained in this tutorial: the history of Luqaimat, prep new-school vs. old-school, step-by-step instructions, variations, storage, and even a quick cut for busy chefs.
The Origins of Luqaimat
The origin of “Luqaimat” dates back to Arabic luqma root meaning “a small bite” or “mouthful.”
Medieval Arab recipes saw the first occurrence, where honey-glazed and fried pastry balls were a common staple food. Luqaimat was a common favorite at home, particularly to be eaten during Ramadan and Eid celebrations.
The dessert can be located with native forms in other countries:
- Turkey → Lokma
- Greece → Loukoumades
- India/Pakistan → Similar to gulab jamun (but without soaking in syrup)
- North Africa → Variations of fried sweet fritters
In the UAE, Luqaimat holds a special place because it is often prepared in large batches to be shared with neighbors and guests—a reflection of generosity and unity in Emirati culture.
Ingredients You’ll Need
Here are the things that you need to gather for making a Luqaimat.
For the Dough
- All-purpose flour – 2 cups
- Cornstarch – 2 tablespoons (adds crispiness)
- Ideal instant yeast – 1 tsp
- Baking powder – ½ tsp (lightens it)
- Sugar – 1 tbsp
- Salt – ¼ tsp
- Plain yogurt – 2 tbsp (softens the center of the dough)
- Warm water – 1 cup (add gradually to achieve a sticky dough)
For Frying
- Sunflower oil or vegetable oil – enough for deep frying
For the Topping
- Date syrup (dibs) – classic Emirati drizzle
- OR maple syrup or honey as options
- Sesame seeds – toasted, garnish
Luqaimat Recipe: Home Guide in Steps
Here are the steps for you to follow;
1. Prepare the Dough
- Dry ingredients mix: flour, cornstarch, yeast, baking powder, sugar, and salt.
- Yogurt to add, add warm water gradually while kneading.
- The dough must be sticky—not runny, not hard.
- Rest for 45–60 minutes under wet cloth till doubled in size.
Pro Tip: Allowing it to rest gives time for yeast to ferment and makes Luqaimat light and airy.
2. Warm the Oil
- Place a deep frying pan over middle heat and add oil.
- Attempt to drop small quantities of dough—if they float up to the surface and start forming run bubbles, then the oil is at optimal temperature.
3. Shape and Fry the Dumplings
- Oil or wet hands with water so they do not stick.
- Shape into walnut-sized pieces of dough and drop into oil.
- Fry in batches, keeping turning to be browned all around evenly.
- Will take 3–4 minutes a batch.
Pro Tip: Maintain medium heat on the oil. Too high and dumplings are browned on the outside but raw inside.
4. Drain the Dumplings
- Drain fried dumplings’ oil using a slotted spoon.
- Have them rest apart to drain excess oil on paper towels.
5. Drizzle and Garnish
- Serve hot Luqaimat in a plate when freshly prepared.
- Drizzle date syrup or honey generously.
- Garnish with toasted sesame seeds for crunch.
Serve hot.
How to Serve Luqaimat
- Classic Emirati Style: Serve with date syrup garnish and Arabic coffee (gahwa) or tea.
- Special Occasion Garnish: With aromas using saffron or cardamom-scented sugar syrup.
- Contemporary Design: Alternate dumplings in a tower and top with caramel or chocolate.
Luqaimat has to be served fresh and hot—crunchy outside, soft inside, and syrupy.
Luqaimat Variations
- Classic Emirati Luqaimat – Date syrup and sesame seeds.
- Saffron & Cardamom Syrup Luqaimat – Boil saffron, cardamom, water, and sugar to reach a syrup consistency.
- Cheese-Stuffed Luqaimat – Put a piece of cream cheese into every lump of dough before frying.
- Nut-Stuffed Luqaimat – Add sliced pistachio or almond for crunch benefit.
- Chocolate Luqaimat – Add chocolate syrup or Nutella.
- Spicy Luqaimat – Omit sugar from dough and serve with za’atar or cheese as snack.
Luqaimat Recipe Perfection
- Stickiness is Essential: The dough should be sticky; use additional flour if too watery, use water if too dry.
- Wet Hands are Helpful: Close the dumplings together securely with wet hands or spoons.
- Fry in batches: Don’t crowd the pan, or they will not cook optimally.
- Serve Fresh: Luqaimat will get soft if left out for extended hours.
- For Extra Crunch: Add 1 tablespoon of rice flour or cornstarch to the dough.
Nutritional Value of Luqaimat (Approx. per 5 pieces)
- Calories: 220–250
- Carbs: 35g
- Protein: 3–4g
- Fat: 8–10g
- Sugar: 10–12g
Although not diet food per se, Luqaimat is ideal for last-minute overindulgence during celebrations.
Storage and Reheating Tips
- Short-term storage: Store leftover Luqaimat in a covered container in the refrigerator for 24 hours.
- Reheating: Reheat air fry or bake at 180°C (350°F) for 5 minutes to crisp up again.
- Freezing dough: Freeze the dough for 1–2 weeks; thaw and fry accordingly.
Luqaimat in Emirati Culture
Luqaimat in Emirati culture is not merely a dessert—it’s a display of hospitality and generosity. Families make enormous trays to serve out to those in the community, family, even passersby, for the worth of sharing in some way of community spirit through Ramadan. It’s also something that’s offered at UAE National Day celebrations, weddings, and Eid.
Actually, every family possesses some sort of “twist” in the recipe—whether secret syrup, generations of family technique, or dash of saffron.
15-Minute Shortcut Recipe (Busy-Day Version)
If you don’t have time to let the dough rise, substitute with the following:
- Mix 1½ cups pancake mix, ½ cup yogurt, and ½ cup warm water.
- Stand for 10 minutes.
- Cook as usual, serve with syrup.
This won’t be as authentic but comes very close in taste and texture for a quick treat.
Luqaimat Recipe
Ingredients
For Sugar Syrup:
- 2 cups sugar 400g
- 1 cup water
- Squeeze of lemon juice
- 1 tablespoon rose water
- 1 tablespoon orange blossom water
For the Luqaimat:
- 1 cup flour 125g
- 1 tablespoon cornstarch (cornflour)
- 1 teaspoon instant yeast
- 1 ½ teaspoon baking powder
- Pinch of salt
- 1 Tablespoon vegetable oil
- ½ Cup lukewarm water up to ¾ cup if needed
- Vegetable oil for frying
Instructions
For the Sugar Syrup:
- Take a medium saucepan, add sugar, lemon juice and water to it. Set on stove over medium high heat. Stir to combine all of them and then let it be. If the sugar is still not dissolving, then stir again for a couple of minutes till it starts to boil.
- Turn off the heat, add rose water and orange blossom water, then transfer it in a bowl to cool down.
For the Luqaimat dough:
- Add in a large bowl flour, cornstarch, sugar, salt, instant yeast, baking powder and oil. Then add lukewarm water slowly till the mixture is like cake batter, or maybe thicker like pancake batter. You might have to add ¾ cups of water for the whole mixture. Cover the bowl and let it sit for 30 mins to rise.
- After the resting period, add enough vegetable oil in a saucepan bowl so it rises a few inches. Turn the heat to a medium, then check the temperature by dropping a bit of the batter. If the batter floats too quickly then the oil is too hot, and it takes time to sizzle then the pan needs more oil.
- Now place the batter into a large Ziploc bag and snip the tip off the bag.
- Squeeze the bag gently over the pan and use a kitchen knife dipped in oil to drop the batter from sticking and dropping in the oil in dollops of batter into the oil.
To Fry:
- Fry for a few minutes and moving the batter in the hot oil with a spoon to cook it evenly from all sides.
- Once the balls are golden brown, move them on a paper towel lined plate to drain the excess oil for a few seconds. And continue cooking the rest of the balls.
- Once done, drizzle a generous amount of sugar syrup on the luqaimat and let it soak in for a few minutes.
Final Thoughts
Luqaimat is one of those recipes that proves simple ingredients can create extraordinary flavors. By mastering this dish, you’re not just learning a dessert—you’re connecting with Emirati culture and traditions that go back generations.
To prepare Luqaimat at home is really not difficult: little dough around, hot oil, and pour syrup over. Do it the traditional way with date syrup, try adding chocolate or cheese, or take the shortcut of using pancake mix, but the fun of presenting these golden nuggets to company lies in the thought.
So the next time you plan to surprise your family and friends with a yummy and nice dessert, don’t rush to the shop-made dessert but opt to make Luqaimat at home—it’s one that puts a smile on the face of all with each bite.
