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At Ramadan iftar markets across Doha, you will find vendors frying luqaimat to order — small rounds of yeasted batter dropping into oil and emerging in two minutes as perfectly round, hollow, crispy orbs, immediately doused in black date syrup that caramelizes slightly on contact. The name means "morsels" in Arabic, and these date back to medieval Arab cuisine, appearing in 13th-century cookbooks as "luqum al-qadi" (judge's morsels). In Qatar and the broader Gulf, they are the quintessential Ramadan sweet — fast to make, sold by the bag, eaten standing up in warm evening air. At home, the secret is a well-fermented batter that gives them their characteristic hollow interior and the yeasty depth that sets them apart from plain fried dough.
In a small saucepan, combine the sugar, water, and lemon juice.
Bring to a boil over medium heat, stirring occasionally until the sugar has dissolved.
Reduce the heat and let it simmer for about 5 minutes, or until the syrup thickens slightly.
Remove from heat and stir in the rose water or orange blossom water if using. Set aside to cool.
In a large bowl, mix together the flour, cornstarch, sugar, and salt.
In a small bowl, dissolve the yeast in the warm water and let it sit for 5 minutes until foamy.
Add the yeast mixture, yogurt, and egg to the dry ingredients. Mix until a smooth batter forms. The batter should be thick but pourable.
Cover the bowl with a clean cloth and let it rise in a warm place for about 1 hour, or until it has doubled in size.
Heat oil in a deep frying pan or pot over medium heat to 350째F (175째C).
Using a small spoon or ice cream scoop, carefully drop spoonfuls of the batter into the hot oil. Fry in batches to avoid overcrowding.
Fry the Luqaimat until they are golden brown and puffed up, about 2-3 minutes per side. Use a slotted spoon to remove them from the oil and drain on paper towels.
While the Luqaimat are still warm, dip them into the prepared syrup, ensuring they are well-coated.
Transfer the syrup-coated Luqaimat to a serving plate.
Luqaimat are small yeasted fried dough balls — crispy and golden outside, hollow and airy inside, eaten warm and drenched in date syrup or honey. They are not heavy doughnuts; the batter is more like a thick crepe batter that puffs dramatically in hot oil, creating the characteristic round shape and crispy shell. Sesame seeds are often sprinkled on top before serving.
Luqaimat have roots in medieval Arab cuisine — the 13th-century Baghdad cookbook "Kitab al-Tabikh" describes a very similar fried sweet dough called "luqum al-qadi." They are found across the Arabian Peninsula, the Levant, and even into North Africa under different names, but in Qatar and the Gulf states they are specifically associated with Ramadan street food culture and Eid celebrations.
The batter combines all-purpose flour, cornstarch (which lightens the texture), active dry yeast, yogurt, eggs, and a small amount of sugar and cardamom. The yogurt adds a faint tang and helps the exterior crisp properly. The finishing syrup is typically dibs (date syrup) — a thick, dark, molasses-like liquid made from pressed dates — rather than simple sugar syrup.
Let the batter ferment for at least one hour — preferably two. Under-fermented batter produces dense, greasy balls rather than light, hollow ones. The oil temperature is critical: too cool and the batter absorbs oil instead of crisping, too hot and the outside burns before the inside sets. Aim for 175°C (350°F) and fry in small batches so the temperature does not drop sharply. A wet spoon or a small ice cream scoop makes uniform balls easier to form.
The classic pairing is date syrup (dibs) poured generously over the hot balls and a sprinkle of white sesame seeds. Some households offer a choice of honey, which gives a lighter sweetness, or a simple sugar syrup with rose water for a floral finish. Luqaimat are best eaten within 15 minutes of frying — they soften quickly once the syrup soaks in, losing the satisfying crunch that makes them worth the effort.