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1
Make the Batter & Let It Rise
65 Mins
Warm place, ~30°C (86°F)
Sift the flour and cornstarch into a large bowl, stir in the sugar, yeast, salt and cardamom, then pour in the saffron water and beat for 3 minutes into a thick, smooth, lump-free batter. Cover with a damp cloth and leave in a warm place for 60 minutes until doubled in size and full of bubbles.
If the kitchen is cool, put the bowl in the oven with just the light on — the gentle warmth speeds the rise without killing the yeast.
Done when: The batter has doubled, is full of bubbles, and falls from the spoon in a slow, thick ribbon.
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2
Warm the Syrup
5 Mins
Low heat, ~60°C (140°F)
Warm the date syrup and honey together with the rosewater in a small pan until they flow easily, then keep warm on the lowest heat. Stir the risen batter down gently to knock out the biggest bubbles.
Warm syrup soaks into the hot dumplings far better than cold syrup, which slides off and pools in the bowl.
Done when: The syrup is warm and runny, not hot; the batter is smooth again.
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3
Heat the Oil
5 Mins
175°C (350°F)
Heat the oil in a deep, heavy pan to 175°C (350°F). Test with a drop of batter: it should rise to the surface at once and sizzle. Keep a small bowl of water nearby to wet your hands.
Use a thermometer, not a guess — oil below 170°C (340°F) gives greasy dumplings, and oil above 185°C (365°F) browns the outside before the inside cooks.
Done when: The oil shimmers and a test drop of batter sizzles and rises immediately.
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4
Shape & Fry the Dumplings
20 Mins
175°C (350°F)
Wet your hands, take a walnut-sized piece of batter (about 25 g), and roll it quickly into a ball between your palms, dropping it into the oil. Fry 8 to 10 at a time for 3 to 4 minutes, turning often, until deep golden and crisp all over. Lift out with a slotted spoon and drain briefly on paper.
Wet hands stop the sticky batter from clinging to your fingers, and frying in small batches keeps the oil hot so the dumplings stay crisp.
Done when: The dumplings are deep golden, crisp, and sound hollow when tapped; the inside is cooked through and steamy.
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5
Soak in the Syrup
5 Mins
Warm syrup, ~60°C (140°F)
While still hot, drop the dumplings into the warm syrup and toss for 30 seconds so they are coated all over, then lift out and pile into a wide bowl. Do not leave them sitting in the syrup, or they turn soft.
Soak briefly, not long — 30 seconds is enough for the syrup to cling; any longer and the crisp shell goes soggy.
Done when: Each dumpling is glossy with syrup but still crisp to the bite.
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6
Serve Warm with Sesame
5 Mins
Serve warm, above 60°C (140°F)
Scatter the sesame seeds over the top and serve at once, while the dumplings are still warm and crisp, with hot tea or Arabic coffee.
Luqaimat wait for no one — they are at their best in the first 15 minutes, so call everyone to the table before you fry the last batch.
Done when: The dumplings are warm, glossy and crisp, with sesame scattered over the top.
auto_awesome Finishing Touches & Plating
Pile the luqaimat in a wide bowl, drizzle with any remaining syrup, scatter over the sesame seeds, and serve warm with hot tea.
Kuwait
1h 50m
Spain
Vietnam