Lgeimat (Luqaimat) Recipe
A favourite Emirati desert during Ramadan, no Iftar is complete without Lgeimat or Luquaimat! We like these fluffy, saffron-cardamom infused fritters soaked in Blossom Honey Yemeni Sidr Do’Ani Raw Honey. Incredibly moreish, they are easy to make as long as you fry the fritters correctly. If the oil is too hot, they’ll only cook from the outside, if the oil is not hot enough the dumplings will absorb it and become soggy. This recipe is courtesy of my mother in law and the addition of mashed potato here ensures a Lgeimat that is crispy on the outside and soft and fluffy inside.
- 2 cups all purpose flour
- 1 teaspoon dry yeast
- 1 1/2 teaspoon sugar
- Pinch of salt
- 5 tablespoons mashed potato
- 1/2 teaspoon cardamom powder
- 1/2 teaspoon saffron
- 1 1/4 cup warm water
- Sunflower oil for deep frying
- Add the saffron and cardamom to 1/4 cup warm water. Keep aside.
- Sift the flour with salt and keep aside.
- Add sugar and yeast the remaining 3/4 cup warm water. Keep aside for 5 minutes.
- Add the mashed potato, saffron, and cardamom mixture, to the flour and stir.
- Gradually add the sugar/yeast mixture and keep on stirring, until the batter looks like cake batter.
- Leave for 30-40 minutes for the batter to double in size. It should now have bubbles and be somewhat “bouncy”.
- Pour oil into a saucepan, and heat over medium-high heat until a deep-fry thermometer reads 360°.
- Use a tablespoon-size measuring spoon and drop balls of dough into oil and fry, turning them until golden brown and cooked through. This will take about 3 minutes.
- Transfer lgeimat to paper towels to drain briefly, and then transfer to a large shallow serving dish or platter.
- Pour Blossom Honey Yemeni Sidr Do’Ani raw honey over. You can also sprinkle sesame seeds too.
- Eat immediately!
Yield: makes about 30 pieces