Luqaimat with date syrup

Ingredients

• 180 g T55 wheat flour
• 3 g active dry yeast
• 8 g granulated sugar
• 1/2 tsp ground cardamom
• 1 pinch saffron threads
• 1 pinch fine salt
• 190 ml water
• 600 ml sunflower oil
• 100 g date syrup
• 1 tsp white sesame seeds

Method

1. Take a little of the water, warm it slightly, and dissolve the yeast and sugar in it. Let it sit until a fine foam appears, indicating the yeast is active.
2. Gently crush the saffron threads between your fingers and let them steep in the remaining warm water.
3. Combine the flour, cardamom, and salt in a bowl. Add the dissolved yeast mixture, then gradually pour in the saffron water while mixing vigorously.
4. Beat the dough with a sturdy spoon or by hand until smooth, elastic, and very sticky. The consistency should be softer than bread dough and fall slowly in a thick ribbon.
5. Cover the bowl tightly and let it rise in a warm place until the dough has noticeably puffed up and its surface is covered in bubbles. Do not punch it down after fermentation.
6. Heat the oil in a deep pot over medium heat. It must reach a stable temperature of about 175 °C: if too cold, the dough will absorb excess oil; if too hot, the luqaimat will brown before the center is cooked.
7. Lightly oil a small spoon and one of your hands. Grab a small amount of dough in your palm, close your fingers, and squeeze a small ball out between your thumb and index finger. Scoop it off with the spoon directly over the oil.
8. Continue forming small, even balls without overcrowding the pot. Turn them continuously with a skimmer so they puff up, cook evenly, and develop a golden brown color all over.
9. Remove the luqaimat when they are crisp and evenly browned. Drain them briefly on a wire rack or paper towels, leaving them uncovered to preserve their crust.
10. Arrange the still-warm luqaimat on a serving dish, drizzle them with date syrup, and finish with the sesame seeds. Serve immediately.

Nutrition

Per serving

Energy

417.9 kcal

Protein

5.24 g

Carbohydrate

51.4 g

Fat

21.28 g

Fibre

1.97 g

Calcium

36.48 mg

Iron

0.99 mg

Magnesium

29.83 mg