A beloved Emirati dessert—crispy on the outside, soft on the inside, and drizzled with rich date molasses. Perfect for sharing during gatherings and festive occasions.
Ingredients:
- 1 cup Flour 00 All Purpose from Naples
- 1 cup Flour 100% Italian Grain 0
- 5g dry yeast
- 1 tbsp date molasses
- A pinch of salt
- 1/2 tsp ground cardamom
- 1/2 tsp black seeds (nigella seeds)
- A few strands of saffron (optional, for colour)
- Water (as needed, to form the dough)
- 1 tbsp plain yoghurt (added after resting)
- Corn oil (for frying)
- Date molasses or sugar syrup (for serving)
- Sesame seeds (for garnish)
Instructions:
- Activate the Yeast:
In a bowl, mix warm water with dry yeast and date molasses. Stir well until the yeast dissolves. - Combine Dry Ingredients:
In a large bowl, mix both flours with salt, cardamom, black seeds, and saffron. - Make the Dough:
Gradually add the yeast mixture to the dry ingredients. Continue adding water as needed and mix until you get a soft, slightly sticky dough. - Let It Rest:
Cover the bowl with plastic wrap and let the dough rise for 45 minutes to 1 hour, until it doubles in size. - Add Yogurt & Shape:
Mix in a spoonful of yoghurt. Wet your hands to prevent sticking, then shape the dough into small balls. - Fry the Luqaimat:
Heat oil in a deep pan. Carefully drop in the dough balls and fry until golden brown, turning as needed for even cooking. - Serve & Garnish:
Drizzle with date molasses or sugar syrup and sprinkle with sesame seeds. Serve warm.
Buon Appetito!
Recipe by: Noof Alhosani - @noofalhosani
