Desserts
Luqaimat with date syrup
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Small golden yeast dumplings with soft centres, date syrup and sesame. Luqaimat are found around the Gulf; this Emirati-style version uses cardamom and saffron.
Timing
- Preparation: about 15 minutes
- Rising: about 60 minutes
- Frying: about 20 minutes
- Total time: about 1 hour 35 minutes
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 380 kcal
- Protein
- ≈ 7.8 g
- Carbohydrates
- ≈ 62.4 g
- Fat
- ≈ 10 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Includes 80 g date syrup using documented Rapunzel product data and an estimated 32 g absorbed frying oil for four servings, excluding the remaining oil bath. Twenty-four dumplings make four servings.
Dattelsirup (Rapunzel Referenzprodukt)
Quantity assumptions and ingredient mapping
- 1 l neutral frying oil; not all is absorbed · ≈ 32 g
- 80 g date syrup · ≈ 80 g · Assumed quantity / reference product
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 250 g wheat flour
- 230 ml lukewarm water
- 4 g instant dried yeast
- 10 g sugar
- 2 g salt
- 1 g ground cardamom
- 0.1 g saffron threads
- 1 l neutral frying oil; not all is absorbed
- 80 g date syrup
- 10 g sesame seeds
Instructions
- Crush saffron and steep in 20 ml of the measured water for 5 minutes. Mix flour, yeast, sugar, salt and cardamom. Work in saffron water and remaining water, stirring vigorously for 3 minutes to form a very soft, sticky dough.
- Cover and rise at room temperature for about 60 minutes until visibly expanded and bubbly. Stir briefly once.
- Heat oil to 170 °C in a deep pan filled no more than halfway. Use two lightly oiled teaspoons to slide small portions carefully into the oil from just above its surface. Make about 24 dumplings in three or four batches rather than all at once.
- Fry each batch for 4–5 minutes, turning repeatedly, until golden. Open one test dumpling: soft and airy inside, with no raw dough. Lower the temperature slightly if browning too fast. Drain and cool briefly.
- Drizzle with date syrup, scatter with sesame and serve warm. Avoid leaving in syrup for long if you want a crisp surface.
Tips
- Date syrup is concentrated date juice. Honey or sugar syrup are possible variations but change the intended flavour.
- The spoon method keeps hands away from directly over the hot oil. Small portions cook more evenly.
