Luqaimat – لقيمات- is a well-known dessert between Arabs. Egyptians, Lebanese, Syrian, and Jordanians call it Luqmat al Kadhi – لقمة القاضي– and they make it in a complete different way than Gulf countries, although they all look the same.
Some recipes ask for yogurt, others for baking powder and milk, Arabian Gulf countries use flour, dry yeast, saffron, and cardamom only.
Crunchy and delicious luqaimat.
The dumplings are not sweet, therefore, honey, regular syrup, or date syrup must be poured on top of the dumplings.
Luqaimat, are usually made in the month of Ramadan and enjoyed after iftar. If the previous sentence didn’t make sense to you, then you should know that Ramadan is a holy month for Muslims. Muslims fast in this month, they stop eating and drinking from dawn to sunset. Iftar means breaking the fast.
The recipe I’m sharing today is for dumplings made in the Arabian Gulf area. They are crunchy from out side and soft from inside.
Making these dumplings require focus. Don’t misunderstand me, they are so easy to make, but to get good dumplings you have to fry them the right way. If the oil is too hot, they’ll only cook from the outside, if the oil is not hot enough the dumplings will absorb it, and you won’t enjoy them as much.
I will teach you how to fry good dumplings, and share the secret of making them crunchy!
* If your dumplings looked like aliens, don’t be discouraged, keep on trying and you’ll eventually have round ones. My first dumplings had the shape of hands and feet, now that’s weird!