Luqaimat (Sweet Dumplings in Date Syrup)
46 min · 6 steps
Medium: 31–60 min or 7–12 steps
About this dish
Golden, pillowy fried dough balls with a crisp shell and airy centre, drizzled generously with date syrup and a scatter of sesame seeds while still warm.
Allergy Info
Gluten, Sesame
Diet Info
Vegan
Ingredients
Dried Goods
- Plain flour250 g
- Cornflour20 g
- Fast-action dried yeast5 g
- Caster sugar30 g
- Warm water200 ml
- White Sesame Seedsfor sprinkling10 g
Spices & Seasonings
- Fine sea salt3 g
Oils & Condiments
- Vegetable Oilfor deep-frying1000 ml
- Date syrupfor drizzling100 ml
Utensils
- Mixing bowl
- Tea towel
- Large saucepan
- Sugar thermometer
- Slotted spoon
- Large platter
Method
Whisk the plain flour, cornflour, fast-action dried yeast, caster sugar and fine sea salt together in a mixing bowl.
Gradually whisk in the warm water to make a smooth, thick batter, then cover with a tea towel and leave in a warm place until doubled and bubbly, about one hour.
Heat the vegetable oil for deep-frying in a large saucepan to 170°C, checking the temperature with a sugar thermometer.
Scoop rounded tablespoons of the batter directly into the hot oil, using a second spoon to shape them, and fry in batches, turning occasionally, until deep golden and cooked through.
Lift the dumplings out with a slotted spoon and drain briefly on a platter.
Drizzle the warm dumplings generously with date syrup and scatter with white sesame seeds before serving.