🍯 Luqaimat (Sweet Dumplings with Date Syrup)

Method

1. If using saffron, soak a pinch in 2 tbsp of the warm water for 10 minutes until it releases its colour.

2. In a large bowl, mix 2 cups flour with 1 tbsp yeast, 1 tbsp sugar, 1/2 tsp ground cardamom and a pinch of salt.

3. Gradually add 1.5 cups warm water along with the saffron water while stirring (you can use 1/2 cup milk in place of some of the water), until you get a sticky, runny batter with no lumps.

4. Beat the batter by hand or with a mixer for 5 minutes until smooth and elastic and it pulls into strands.

5. Cover the bowl and leave it in a warm place for 1 hour until the batter doubles and its surface is full of bubbles.

6. Heat the oil in a deep pot over medium heat for 5 minutes and test with a drop of batter: if it floats with bubbles around it, the oil is ready.

7. Squeeze the batter through your fist so a small ball pops out between thumb and forefinger, scoop it with a spoon dipped in water or oil, and drop it into the oil.

8. Fry the luqaimat in batches for 4–5 minutes, turning constantly, until golden and crisp all over, then drain on paper towels.

9. Drizzle them while hot with 1/2 cup date syrup (or honey if you prefer) and serve right away before they soften.

💡 2 more secrets for this dish in the Tahwa app (Plus).