Sweet and crunchy dumplings, soaked or drizzled in syrup, these loayqmat are a stable in the Arabic kitchen during the Holy month of Ramadan.
My eyes are filled with tears every time I make this delicious treat. This one was my dad’s favorite and each time I make this I remember……
I remember …. Egyptian summer nights when it is hot and humid and we all head to that private club seeking some fresh air, kids playing around us and here he is happy as he can be with his girls and his grand children playing and screaming and he calls for them giving them money to buy some loqaymat for all of us, as it is super delicious in this club.
I remember my first attempt making those at home and he took and bite smiling then said oooh they are so tasty only if … and his ifs”” goes on and on :), he was just trying not to embarrass me.
I remember on one of those attempts he said the batter is very good they taste super but… why does each one look different!! they should have the same size and they should be rounded dear, I never mastered the are of making them perfectly round.. until now.
Those memories and much much more keep hunting me while making these delicious dessert. Then I just sigh and ask forgiveness for him.
Anyways Dad, I am pleased to announce that I finally found a trick to make them family and make them look alike and I am going to announce that to the whole world so that if there is a girl like me who loved her loqaymat loving dad, she will be able to please him and he will be proud of her.
This dessert is so common during the holy month of Ramadan. They are usually dunked in syrup but you can simple sprinkle some powdered sugar on top… irresistible both ways.
Here is a short video to show you how to make loqmat al qadee or loqaymat…
- 1 c AP flour.
- 1 Tbs cornstarch.
- 2 Tbs semolina.
- 1 Tbs sour cream.
- 1 Tbs oil - any kind.
- 1 1/2 tsp dry yeast.
- 1 tsp sugar.
- 1 tsp white vinegar.
- 1/2 c warm water.
- Simple syrup or powdered sugar.
- Crushed nuts for garnishing . optional
- Oil for frying.
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Mix the dry ingredients well.
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Mix in the oil, vinegar, sour cream then gradually add the water until you get a pan cake like batter.
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Cover and let it set in warm place for 15 minutes.
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After 15 minutes, stir then cover for another 15 minutes.
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Do so 3 times for a total of 45 minutes.
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*If you feel the batter is too thick add a Tbs of water at a time and mix, if you feel it is thin then add tbs of flour and semolina and mix.
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Heat the oil on medium heat and when you are ready to fry, drop the temperature to low until you fill the pan then raise the temperature again.
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In a sandwich bag, add 1tsp of oil and spread evenly, then fill the bag with some of the batter .
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Cut a small opening in the bag to form a pastry bag.
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Use a measuring spoon, dip it in oil, then fill the spoon with batter from the bag and drop the batter into the frying pan.
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Turn the balls to be of uniform golden brown color.
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When the loqaymat are golden brown, remove from oil, and place them on kitchen paper.
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**Dunk in simple syrup, drizzle with honey, sprinkle with powdered sugar or drizzle with your favorite syrup. Sprinkle with some nuts.
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Enjoy in the same day.
* You can run a test if you are not sure, drop a ball and if it did not form a round ball and started to flatten in the oil then it is too thin, if it came out dense from the inside and not as fluffy anf airy then it is too thick.
** Syrup should be at room temperature.
A friend of mine makes these using Kiri cheese in the middle. His mom taught him to unwrap a square, then cut it in four little triangles. Then he wraps the dough around them and fries them as usual, and serves with powdered sugar or syrup as usual. He does not know if there is a specific name for them, but they are a delicious variation!
This is great I just wonder how can he wrap the dough on it as it is a batter not a bread-like dough? can you ask him.
I’ve actually helped him make them a couple of times. He uses Nido powder in them instead of sour cream. It makes them more like a dough, but it’s still a very, very soft dough. We roll them into balls and then poke the cheese into the middle. It’s hard to “wrap” them! The cheese has to be pretty cold or it doesn’t work. But oh my goodness. They’re a little like tiny cheese Danishes! Whenever we makes them we never have enough!
Woow this sounds like a great yummy one.. although hard to make but I believe it worth the trouble :), I wish to try them one day. Thanks for the update.
Perfectly shaped indeed, your loayqmat look so good right now. its 3pm teat time for me. I am sure he has a big smile looking down at then 🙂
I know I’d love these and I’m eager to try. I don’t think I’d care that they weren’t perfectly round and each the same size. 🙂
Hahaha, that’s what I kept telling him!!! why does it matter to you the point is in the taste.. he always replied with an Egyptian proverb ” eyes eat before the mouth” :).
I think I ate these during a Ramadan festival! They were so moreish and it was hard to stop at just one! 😀
They are lovely indeed and I can eat 10 without even noticing :/
As Salaamu Alaykum ukhti, these remind me of a similar Turkish sweet called tulumba, different shape but same kinda ingredients and delicious! Can’t wait to try my hand at these too they look easier than tulumba!
May Allah bless the soul of your dad and give him Jannah… Aameen… Lqeimat is something that I love a lot… but I have never tried making it. I loved the tip that you gave to make the same shape! Will try…
These sweet dumplings look so mouthwatering… I would devour them in seconds accompanied by a good cup of coffee.
A lovely recipe full of beautiful memories too Amira!
I would have loved my little one to have such ones with his family in Egypt. But too late for now. I’ll master the recipe and he will then remember mine…I hope.
Thank you dear. Love from sunny Paris