A favorite fried sweet dumplings, one round ball that is, usually, dunked in simple syrup. Crunchy on the outside, soft and fluffy inside. A wildly popular golden nuggets street dessert.
This luqaimat recipe comes with step by step photos and a quick video tutorial so you’ll be a Loqaymat Master in no time!
Table of contents
Luqaimat recipe like a pro
Loukoumades, loqaymat, loqmat al qadi, awamaat… there are so many names for these simple fried balls. They are a far relative to the doughnut holes or the Indian Gulab Jamun. These were a favorite for my late father whenever he sees a shop or a street cart selling them, he had to try it.
Once when I was in Egypt about 8 years ago, I wanted to make it for him so I did my batter, fried the balls, dunked them in syrup. They tasted great but looked weird and not uniform. I remember he laughed a lot about how they looked back then.
In search for the best recipe and the best looking lukaimat, I’ve experimented a lot. If you’ve been following me on Instagram, then you’ve probably noticed me experimenting with this recipe for almost 5 times until I got it they way my father would approve.
Luqaimat make ahead tip
You can actually make the batter ahead and refrigerate for up to 24 hours. When you are ready to fry, take the bowl out and let it come to room temperature. This might take from 30 minutes to 1 hour. You can also make the sugar syrup ahead of time, let it cool down as it needs to be room temperature as well.
How to make luqaimat? step by step
- First, we’ll mix dry ingredients with warm water. You’ll notice that you’ll end up with a stiff dough, do not worry.
- Cover and let it set for 30 minutes in a warm place.
- Add yogurt and keep mixing for at least 3 minutes until the yogurt is completely incorporated into the dough. This will take time so do not get frustrated or be tempted to add flour. If you must and feel that it is not coming together, give it just 1 Tablespoon of flour. JUST ONE, I promise it will come together.
- Your dough now will be very stretchy as seen above. Cover and let it rise for an hour or now you can cover and refrigerate until next day.
- When you are ready to use, take it out of the fridge and let it come to room temperature first, this will take probably from 30minutes to 1 hour depending on your kitchen temperature.
- Heat oil for frying, and using your small ice cream scoop – BTW guys this is a very handy tool so invest in one if your do not have one already- form dough balls.
- Dip the scoop into a small plate of oil then scoop a dough ball then release into the hot oil.
- You can also use 1/2 Tablespoon measuring spoon to do the job.
- Fry until golden brown, you’ll notice that the balls will float and that’s why this recipe is called Awamat as well which means floats in Arabic.
Ways to serve luqaimat
- Traditional and most common way is doused in simple sugar syrup. Syrup can be cinnamon, cardamom, orange blossom, rose water or vanilla flavored.
- Roll fried dough balls into cinnamon sugar.
- Dust with powdered sugar, not my favorite but very common.
- Chocolate covered. This has been very popular recently in Egypt. Make your own chocolate syrup or just use Nutella.
- I’ve seen people serve this as a savory dish too with some cheese sauce on the side. I haven’t tried this yet though.
Other fried sweet dough to try
You may need
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This mini ice cream scoop is the perfect size for luqaimat and cookie balls as well plus it is sturdy as it is all metal. In this post I’ve used one with some plastic parts, I should have known better of course it broke after a couple of uses. Now I am using the metal one for my recipes.
I hope you’ll like this recipe and please if you make this recipe, snap a pic and hashtag it #amiraspantry — I love to see your creations on Instagram, Facebook, Twitter!
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Sweet dough balls (luqaimat) recipe
Everybody’s favorite sweet dough balls, made at home! Shatteringly crisp and golden from outside, just like they should be, and pillowy from inside!
- 1 1/2 cup all purpose flour.
- 1/2 Tablespoon sugar.
- 1/2 Tablespoon dry yeast.
- 1/2 cup warm water
- 1/2 cup plain full fat yogurt.
- 2 cups sugar.
- 1 1/4 cup water.
- 1 1/2 teaspoon lemon juice.
- 1/4 cup honey.
- 1/2 teaspoon vanilla extract Or cinnamon stick, 1/2 teaspoon orange blossom water or rose water.
- 4 oz semi sweet chocolate.
- 1 1/2 teaspoon corn syrup.
- 2 Tablespoons sugar.
- 1/2 cup heavy cream.
- 1/4 cup granulated sugar.
- 2 teaspoons cinnamon.
- Nuts for garnishing:
- Roughly chopped pistachios or hazelnuts.
- Oil for frying.
In the bowl of a stand mixer, add flour, sugar, yeast and mix for 30 seconds to combine.
Add water until a hard dough forms, if you find it too hard and does not come together add another tablespoon of water and mix.
Cover and let it set for 30 minutes.
Combine syrup ingredients with the flavor of your choice in a medium sauce pan, stir to combine ingredients well.
Bring to a boil on medium-high heat then reduce heat and simmer for 10 minutes. Set aside to cool down completely.
In a medium bowl or measuring cup add chocolate and corn syrup.
In a small sauce pan , stir together sugar and heavy cream until sugar dissolve, heat until just about bubbling at the edges,
Pour the hot cream mixture over the chocolate and corn syrup and mix with a spatula until well combined.
After the 30 minutes, add yogurt to the mixture and knead with the flat beater for almost 5 minutes or until dough comes together.
Cover and let it rise for 1 hour at least or place in your fridge for up to 24 hours.
Heat oil for frying on medium-high heat.
When oil is hot, reduce heat to medium and start frying the dough.
Using a small ice cream scoop, dipped in oil form small balls and drop into the oil to fry.*
Oil the ice cream scoop every now and then to ensure that the dough will glide easily from the scoop.
After the pan is full with dough balls, raise the heat up again to medium-hight.
Fry the balls until they are golden brown.**
Immediately take the dumplings out and dunk them in the simple syrup, stir to coat.
Get the dumplings out of the syrup after 5 minutes and place in a colander to drip excess syrup.
You can roll the balls in cinnamon sugar or make the chocolate syrup and pour it over. You can also dust the dumplings with powdered sugar.
Serve immediately as it is better when fresh.
* If you do not have an ice cream scoop, you can use the method I mentioned here.
** The more you fry your dumplings, the crispier it gets. So try for the first couple of balls until you find the color that satisfies you.
Adapted from Chef Manal’s recipe.