Luqaimat

Luqaimat, which means small bites, are the Gulf’s most beloved sweet, served at Ramadan iftars, Eid gatherings, and happy occasions of every kind. A yeasted batter is dropped by spoonfuls into hot oil, where the little dumplings puff into golden orbs, crisp outside and feathery inside. They are drenched in date syrup and scattered with sesame, and they disappear as fast as they are made. They are sold by the bagful from street stalls that set up as the sun sets during the holy month. The tradition goes back centuries, and the recipe has barely changed since.

Golden bites in a syrup bath

The contrast is everything: a shattering, sugary crust giving way to a hollow, airy center that soaks up the sticky date syrup like a sponge. The cardamom in the batter adds a warm perfume that pairs beautifully with the caramel notes of the syrup. Make a big batch, because nobody has ever eaten just one. For an extra treat, some cooks add a pinch of saffron to the syrup.

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