Luqaimat takes its name from luqma, a mouthful, and these are exactly that: small, round, crisp balls of yeasted batter, light as air inside, drenched in date syrup. Across Qatar they are the sweet of Ramadan nights and Eid mornings, fried in big batches and offered to every visitor. Date syrup is one of the oldest products of the Gulf, and it gives luqaimat a dark, caramel sweetness no sugar syrup can quite match.

Making them is half the fun. Dropping the batter into the oil takes a minute to learn, and once it clicks you can turn out a mountain of them before the safety car has finished its laps.

The batter

Ingredients

• 1 pinch saffron threads
• 1 1/4 cups (300 ml) warm water
• 2 cups (250 g) all purpose flour
• 1 tablespoon (8 g) cornstarch
• 2 teaspoons (7 g) instant yeast
• 1 tablespoon (13 g) sugar
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon fine salt

Method

1. Crumble the saffron into the warm water and leave for 5 minutes.
2. Whisk the flour, cornstarch, yeast, sugar, cardamom and salt in the large bowl. Pour in the saffron water and whisk for 2 minutes.
3. Cover and leave in a warm place for about 1 hour.

Frying

Ingredients

• about 6 cups (1.4 liters) neutral oil for frying
• 1 cup (240 ml) cold water

Method

1. Heat 3 inches (7.5 cm) of oil in the pot to 350°F (175°C).
2. Stir the batter once to knock out the big bubbles. Dip a teaspoon in the cup of cold water, scoop up a rounded spoon of batter and push it off with a second wet spoon, close to the surface of the oil so it does not splash. Fry 10 to 12 at a time.
3. Turn them constantly with the slotted spoon for 3 to 4 minutes; many will roll over on their own.
4. Lift onto the rack and repeat with the rest of the batter.

To finish

Ingredients

• 1/2 cup (160 g) date syrup
• 1 tablespoon sesame seeds

Method

1. Toast the sesame seeds in the dry skillet over medium low heat, shaking, for 2 to 3 minutes.
2. Put the warm luqaimat in the serving bowl, drizzle with the date syrup and toss gently, then scatter with sesame.

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