Luqaimat Food
LUQAIMAT
Tender inside while sweet and crunchy outside, luqaimat are a celebratory treat for Eid to mark the end of Ramadan. These Middle Eastern doughnut bites start with a thick yeast-leavened batter that's fried by the spoonful then tossed in a sweet coating. Several varieties can be found in different parts of the region and beyond, such as lokma in Turkey and Iraq and loukoumades in Greece. Depending on the origin, the dough can be plain or flavored with saffron or cardamom, then soaked in a cinnamon and sugar mix, honey syrup, simple syrup -- or as I have done here, in a luscious date syrup, which adds hints of caramel.
Provided by Food Network Kitchen
Categories dessert
Time 1h40m
Yield about 30 luqaimat
Number Of Ingredients 9
Steps:
- Mix the flour, cornstarch, sugar, yeast, cardamom and 1/4 teaspoon salt in a large bowl. Add 1 1/4 cups lukewarm water and stir to combine. You should have a thick batter. Cover with plastic wrap and let sit in a draft-free place (such as an oven turned off) until almost doubled in size, about 1 hour.
- Fill a large saucepan one-third of the way with vegetable oil and heat over medium heat until shimmering and about 350 degrees F.
- Uncover the batter and give it a good stir. Dip a 1/2 tablespoon measuring spoon in cold oil, scoop the batter and carefully drop it in the oil. Repeat, dipping the spoon in cold oil after every drop, and fry 6 to 8 doughnuts at a time over medium heat, stirring constantly for even browning, until golden brown, about 2 minutes.
- Using a slotted spoon, transfer each batch of doughnuts directly from the oil to the date syrup in a large bowl and give it a good toss until coated all over. Place the luqaimat on a platter and sprinkle with sesame seeds.
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- Add all purpose flour, yeast, milk powder, sugar, cardamom powder and saffron in a bowl and mix well.
- Slowly add water while gently mixing with your hand to get a sticky batter. The batter will be more like a dough than batter. More like a thick medu vada batter.
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- Heat oil. Take around a teaspoon from the batter, and carefully drop it in the oil, if it floats quickly, the oil is too hot.
- Scoop the batter with your fingers (take around 1/2 tablespoon from batter), use your thumb to push the batter off your fingers and in the oil, or take 1/2 tablespoon from batter using a spoon and push the batter off it using another spoon.
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