Luqaimat means Saudi Arabia did doughnut holes first

Luqaimat are traditional Gulf donuts, often enjoyed during festive occasions, especially during the holy month of Ramadan. These small, fried dough balls are coated with honey, date molasses, or sugar syrup and sometimes garnished with black cumin seeds. The sweet, golden Luqaimat are a beloved treat, providing a perfect balance of crispy and soft textures. You can find them cooking in many Middle East kitchens and markets, even in Jaffa, Israel where there is a thriving Muslim population.

Luqaimat also called lokma, lugaimat or awameh (or loukoumades in Greek)  are crisp on the outside, soft and fluffy on the inside, and absolutely delicious drizzled with a homemade sugar syrup.

During Ramadan, they are often served as a delicious dessert to break the fast, offering a sweet and comforting end to the iftar meal. The rich, syrup-soaked dough balls are not only a culinary delight but also a symbol of celebration, community, and tradition. In recent years, modern chefs have embraced the classic recipe and experimented with new variations, such as maple syrup, melted chocolate, vanilla, pistachio, and jam, adding contemporary twists to this cherished dish.

Related: green your Ramadan with this guide

Try our simple and delicious recipe below to recreate these light, golden donuts at home and enjoy a taste of Saudi Arabia’s rich culinary heritage, especially during the Ramadan season.

Preparation Time: 1 hour

Ingredients

For the dough (serves 4 people):

• 170g all-purpose flour
• 12g sugar
• 1/4g salt
• Oil for frying
• 4g instant yeast
• 13g cornstarch
• 200ml water

For the homemade syrup:

• 420g sugar
• 225ml water
• 3 cardamom pods
• 6ml lemon juice

Method

For the dough:

1. In a deep bowl, combine the flour, salt, sugar, cornstarch, and yeast until well mixed.
2. Gradually add water while stirring continuously for 2 minutes until a semi-liquid dough forms.
3. Cover the bowl and let the dough rest for 40 minutes to ferment.
4. Heat oil in a deep-frying pan over medium heat for 5 minutes until hot.
5. Reduce the heat to low, and drop spoonfuls of dough into the oil to form medium-sized balls.
6. Fry the dough balls, turning them continuously for 2 minutes until golden brown. Remove from the oil and drain. Repeat with the remaining dough.
7. Increase the heat to medium for 1 minute, then return the Luqaimat to the oil. Fry for another 2 minutes, turning them until golden brown and crispy on all sides.
8. Place the Luqaimat into the sugar syrup to soak thoroughly, then transfer them to a serving plate.

For the homemade syrup:

1. In a medium-sized saucepan, combine sugar, water, cardamom pods, and lemon juice. Heat over medium until it begins to boil (about 2 minutes).
2. Reduce the heat to low and simmer for 8 minutes, allowing it to cool. The syrup is now ready to use.

To Serve:

1. Dip the still-hot Luqaimat into the syrup, ensuring they are thoroughly coated.
2. Place three pieces on a serving plate.
3. Optionally, sprinkle with black and white sesame seeds for a decorative touch.
4. Serve immediately while they are crispy, paired with Saudi coffee for an authentic experience.

Luqaimat and Ramadan

Luqaimat are particularly cherished during Ramadan, where they play a special role in the iftar meal. After a day of fasting, the sweetness of Luqaimat provides a satisfying and energy-boosting treat to break the fast. The dough balls, soaked in syrup, are a source of comfort and a reminder of the rich cultural and culinary traditions of the Gulf region.

Luqaimat are not just a treat for the body but also a connection to the spirit of Ramadan, a time for reflection, family, and community. Sharing Luqaimat with loved ones during this special month brings people together, creating lasting memories and a sense of unity.

Enjoy your homemade Luqaimat, a delicious taste of Saudi Arabia’s rich culinary heritage, especially during the Ramadan season!