Luqaimat (Middle Eastern Fried Dough Fritters)

Crispy on the outside, soft on the inside, and coated in a delicious sweet syrup. Luqaimat is the donut hole of the Middle East. Learn how to make these delicious little treats at home.

I love luqaimat. These little fried dough balls carry love and sweetness in every bite. I’ve had them since I was a child (I didn’t even wait for special occasions like Eid or Ramadan, I’d just get them wherever I went).

Needless to say, I truly recommend you try luqaimat. The closest visual comparison I can offer is a donut center covered in a sweet syrup, except luqaimat have more of a churro-like texture (crispy outside, soft inside).

this recipe

What is luqaimat

Luqaimat (sometimes referred to as “Lugaimat” or “Luqmat al-Qadi”) are sweet Middle Eastern dumplings. While they look somewhat like a donut hole, I’d say they have a texture closer to churros (with a crispy rather than bread-y consistency). The sweet dumplings are covered in a sugar syrup that can be infused with various flavors (but is typically a simple sugar syrup). 

This Arabic dessert is a very close cousin to zalabiyeh, which is also popular throughout the Middle East. They’re actually so similar that many use the terms interchangeably.

Origins

Like many traditional recipes, the exact origins are a matter of debate. There are several parts of the Middle East that have a claim, though it is generally accepted to have come from Iraq. However, Greece also claims the recipe, where it is known as loukoumades.

Ingredients

For the dough

• All-purpose flour
• Warm water
• Sugar
• Salt
• Instant yeast

For the sugar syrup

• Sugar
• Water
• Lemon juice

For frying 

• Vegetable oil

How to make luqaimat

These delightful dough balls are a small labor of love. There’s not a huge about of labor here, but as is the case with most pieced dessert recipes, there is a little manual work to be done.

Preparing the sugar syrup

We’ll start with the easiest step. In a small saucepan, mix together the sugar and water, then heat it over medium-high heat. Stir the mixture until the sugar completely dissolves, and once it reaches a boil, reduce the heat and let it simmer for about five to seven minutes. To give it a little zing, add a teaspoon of lemon juice and let it cook for just one more minute. After that, take it off the heat and let it cool completely.

Making the dough

While the syrup is cooling, we can make the dough. In a stand mixer bowl, combine flour, instant yeast, sugar, and salt. Slowly pour in some lukewarm water and mix everything until you have a smooth, thick dough that resembles batter. Cover the bowl with a cloth and let the dough rest in a warm spot for one to one and a half hours, or until it doubles in size.

Frying luqaimat

Time to fry! Heat the oil in a deep frying pan or pot to around 320°F (160°C) – be careful, this is hot. To make it easier to handle the dough, lightly coat your hands and a teaspoon with a bit of cold oil. Take a small piece of the risen dough, squeeze it through the space between your thumb and index finger, then scoop it up with your teaspoon and drop it into the hot oil. Repeat until you've used up all the dough, frying the luqaimat in batches. Fry 15 to 16 minutes, turning them occasionally until they're golden brown.

Once they're perfectly fried, use a slotted spoon to lift them out of the oil. Immediately dip them into the cooled syrup for about a minute, ensuring they're well-coated in the sweet syrupy goodness. For an extra special touch, feel free to sprinkle some sliced pistachios or almonds on top. Serve this popular dessert warm or at room temperature, and enjoy with family and friends!

Tips

The right consistency

The syrup should be a slightly thickened consistency. Don’t allow it to become too dense because it will continue to thicken as it cools. If the syrup is too thick, it will be difficult for the luqaimat dumplings to absorb it. If it’s too thin, the dumplings may end up becoming soggy.

Activate that yeast, bestie!

A well-rested dough will allow you to make fluffy luqaimat with a crispy exterior and a soft center. The rest time allows the yeast to activate, creating the air bubbles that result in that light and airy texture.

Working with the dough

Prior to shaping the dough, lightly coat your hand and the spoon you’re using in some cold oil. This will help to prevent the dough from sticking to you or the spoon, allowing for easier shaping.

Don’t worry so much

One thing a lot of people get hung up on is the shape of their luqaimat. In theory, they’re round, but it’s actually very rare to create perfectly round balls. If you get a few (American) footballs, that’s fine too!

Even Frying

You’re looking for a brown to dark brown color once the luqaimat are fried. The browning should be even. To ensure this, fry the luqaimat in batches (the batch size will depend on your pot size – basically, don’t overcrowd the pot), and if they darken too quickly, reduce the heat.

Save the syrup

If you find that you have syrup leftover, don’t throw it away. Make some kunafa instead, and drizzle it over. Alternatively, save the syrup until breakfast, and drizzle it over a Dutch Baby Pancake.

Serving suggestions

Luqaimat is usually served in a bowl or on a platter with the sugar syrup already coating the dessert. If you’re preparing it during a special occasion, such as iftaar during Ramadan or as an Eid dessert, you can fancy it up with a topping station (see below for some ideas), and a nice serving dish.

Variation ideas

There are two simple ways to add some personalization to this recipe: 

Toppings. The easiest change is to add some toppings beyond an additional drizzle of the sweet syrup and chopped nuts. Instead, you can add coconut flakes, saffron flakes, or even a dollop of cream.

Customize the syrup. While I use a basic sugar syrup, which is probably the most traditional option, this can be easily swapped with honey or a date syrup. Alternatively, you can add a teaspoon of some sort of flavor essence to the sweet syrup – think, cardamom, rose water, or orange blossom water.