Monday, 29 September 2008

Dumplings (Luqaimat)

Dumplings are crispy little balls made of fermented batter that is deep fried in oil and then served with sugar syrup. This is another recipe that I used to have during Ramadan in my hostel. My flatmates used to make this but at that time, again, I never bothered to learn the recipe cause I was not into cooking at all. But I have seen them making it and used to give a hand. So I know what consistency the batter has and how it is done. So this recipe that got from here, was altered accordingly to bring that consistency and crispiness that last quite long.

1 1/2 cups plain flour
1 teaspoons yeast
1 tsp sugar
salt as required
1/3 cup yogurt
3/4 cup warm water
oil for deep frying

1. In ¾ cup of lukewarm water, add sugar and yeast and stir well. Keep aside for around half an hour until a thick layer of froth forms over the yeast mixture.

2. Take a large bowl, Add flour, salt and mix well. Then add yogurt and yeast mixture and stir well until you get a sticky batter. You can mix the batter in the food processor if difficult to mix them by hand. I usually use hand for mixing the batter, but it takes quite longer time. Keep it in a warm area for about 4-6 hours.
3. At this stage you can see bubbles formed in the batter. Knock down the bubbles and stir well again.
4. Heat oil (to deep fry) in a pan or wok until it really gets hot.
5. Dip the fingers in water and take a good size pinch of batter(a teaspoon size) and drop in oil slowly. Since the batter is sticky and has dropping consistency, it will be difficult to handle the batter without dabbing the fingers with water. Add few more pinches of batter in oil by dabbing finger in water every time you take the batter.
6.Once they fall in oil they will puff up and take round shapes or almost round shapes. DOesnt matter if it doesnt come into exact round shapes. Deep fry them until they turn golden on all sides. It is very important not to make it golden brown cause it will be hard rather than crispy. Strain them using slotted spoon and place them on kitchen towel to drain out excess oil.
7. Repeat the process until all the batter is fried into dumplings.
8. Transfer into serving dish and pour syrup all over.

For syrup:

1 cups sugar
1 1/2 cup water
1 tablespoon lime/lemon juice


Put the water in a pan with the sugar and place over a medium heat; bring to boil and allow to boil for ten minutes, removing the froth as it appears. Add the lemon juice and leave to simmer for ten minutes. Pour it over the fried dumplings and serve warm or cold.


Pavithra said...

so much new to me.. loved and bookmarked it too..its looking so cute balls.. surely childrens will love tis.

Anonymous said...

I had luqaimat in Iraq and was searching for the recipe,thank you very much ,hope I can make it as good and as pretty as I tasted .

Shabs.. said...

Pavithra, do try and let me kn ow..

Anonymous, I had this thing prepared by my arab colleagues in hostel. When I prepared it tasted the same and we loved it alot. Hope u love it too. Try and let me know.

Shehar Banu said...

Salam Alaikum Shabs!

The recipe is good. But i prsonally add either fresh milk/milk powder instead of yoghurt. Al so mor sugar & a little bit of food (orange) color to it. It tastes a lot better with honey or date syrup.

Shabs.. said...

Hi shehar banu, Thanks for getting back to me. I never tried it with milk since i was happy with this outcome. I got another recipe of luqaimat with honey and I seriously want to try that one out. Before that i think i will try with milk. Thx for the suggestion.

naumana said...

which cheese did u use in usbu al zainab? i didnt get what u meant by cheese triangles

Shabs.. said...

You can use cream cheese. We get cheese in a circle carton and they are wrapped in individual traingle portions in aluminium wrap. Thats what i use. They are easily available in Gulf(Kiri or laughing cow brand) and UK (Dairyle brand).

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