Emirati Luqaimat

Method

1. 1

   Prepare and Rise the Dough

   1 hr

   Begin by activating the yeast: In a large mixing bowl, combine the warm water, active dry yeast, and sugar. Stir gently and allow the mixture to sit undisturbed for about 10 minutes until a noticeable foamy layer forms on the surface. This indicates the yeast is active. Next, in a separate bowl, whisk together the all-purpose flour, salt, and the optional ground cardamom. Pour the activated yeast mixture and the vegetable oil into the dry ingredients. Mix everything thoroughly until you achieve a smooth, thick, and sticky batter. It should be noticeably thicker than a pancake batter but thinner than a typical bread dough. Cover the bowl tightly with plastic wrap or a clean kitchen towel and let the dough rise in a warm place for approximately 1 hour, or until it has roughly doubled in size and shows plenty of bubbles.

2. 2

   Heat the Frying Oil

   While your dough is rising, or as it nears the end of its rising time, prepare for frying. Pour enough vegetable oil into a deep, heavy-bottomed pot or Dutch oven to reach a depth of about 5 cm (approximately 2 inches). Heat the oil over medium-high heat until it reaches a consistent temperature of 180°C (350°F). If you don't have a thermometer, you can test the oil by dropping a tiny bit of batter into it; it should sizzle immediately and float to the surface, indicating it's ready.

3. 3

   Shape and Fry the Luqaimat

   4 min

   Once the oil is hot and the dough is perfectly risen, wet your hands and a small spoon (a regular teaspoon works well) to prevent the sticky dough from adhering. Gently scoop about a teaspoon of batter with the wet spoon, then use your wet fingers to carefully push the batter directly into the hot oil. The dough should naturally form small, round balls as it enters the oil. Fry the luqaimat in batches, making sure not to overcrowd the pot, as this can lower the oil temperature. Turn them occasionally with a slotted spoon to ensure they brown evenly, until they achieve a beautiful deep golden color and a wonderfully crispy exterior, which usually takes 3 to 4 minutes per batch.

4. 4

   Drain and Serve

   As each batch of luqaimat finishes frying, use a slotted spoon to carefully remove the golden, crispy balls from the hot oil. Transfer them to a plate lined with paper towels to drain any excess oil, ensuring they remain delightfully crisp. Once all the luqaimat are fried, arrange them on a serving platter while they are still warm. Generously drizzle them with date syrup (dibs) or honey. For the perfect finishing touch, sprinkle with toasted sesame seeds and, if desired, a dash of ground cinnamon. Serve immediately and savor their irresistible combination of crispy outside and soft, airy inside!