Luqaimat is a sweet and crunchy dumpling; a well known dessert or snack in the Arab Countries. Being here in Muscat (Oman) we normally get this delicacy in supermarkets, traditional sweet shops and also during  the traditional Muscat festival. We could spot this sweet more on Ramadan Season everywhere in gulf countries. Making a fresh lot at home is super delicious, extra crunchy, juicy as well as tastes fresh and flavourful.

Luqaimat recipe

All purpose flour- 2 cups
Corn flour- 3 tablespoons
Yogurt- 1 1/2 tablespoons
Yeast- 1 and 1/2 teaspoons
Sugar- 1 teaspoons
Warm water- 2 cups
oil- 3 cups (for frying)

Sugar syrup:
Sugar-1 and 1/2 cups
Water- 1 cup
Cardamom pods- 4 nos
Saffron strands- pinch (optional)

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  • In a deep bowl add all purpose flour, corn flour, yogurt, yeast and sugar.
  • Add the warm water little by little and knead with hands by mashing the lumps.
  • Add the water till the batter becomes loose and beat with hand till the dough becomes soft without any lumps. It should not be watery.
  • Close the dough with a lid or a clingfilm and keep in a warm place to raise for about 30 minutes.
  • The raising time normally depends on the weather, the quality and the freshness of the yeast. The dough has to double its volume.
  • Once the dough raises mix the dough with hand and set aside.
  • Heat oil in a deep pan, once the oil is hot pinch a small gooseberry sized batter and shape it with hand as a ball and drop it in a hot oil.
  • Likewise repeat till the pan is about to fill. Do not cram or overcrowd them.
  • Using a slotted spoon turn the balls and allow the balls to cook until they become crisp and golden all around. 
  • Remove with slotted spoon and transfer it on a warm sugar syrup for 2 minutes.
  • Remove immediately and transfer it on another container and serve hot.
Sugar syrup:
  • Add the sugar and water in a pot and bring it to boil.
  • Slightly crush the cardamom pods and add them in the syrup to soak to release all the flavour.
  • Add a pinch of saffron if you like the flavour.
  • Allow the syrup to simmer till it becomes slightly starts to becomes sticky.
  • Do not make a too sticky or runny sugar syrup.
  • Runnys makes the luqaimat becomes soft and loose its shape.
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Arabic snack recipes