Qatari Luqaimat bil Fustuq

Golden, bite-sized fritters from the Gulf, Luqaimat carry crisp exteriors with custardy centers, traditionally drizzled with fragrant syrup and sprinkled with nuts. This Qatari version leans into vibrant aromas—perfumed with saffron and cardamom, coated in glossy date syrup, and finished with a generous shower of pistachios—for a festive sweet that pairs beautifully with Arabic coffee or mint tea.

Ingredients

Dough

• 1½ cups flour
• 2 tablespoons sugar
• ½ teaspoon salt
• 1 teaspoon instant yeast
• 1 teaspoon baking powder
• ¾ cup warm water
• ⅓ cup yogurt
• ½ teaspoon ground cardamom
• A pinch of crushed saffron

Syrup and Finish

• ¾ cup date syrup
• 2 tablespoons sugar
• 1–2 tablespoons rose water
• 1 teaspoon lemon juice
• ¼ teaspoon ground cardamom (optional, for the syrup)
• Neutral oil for frying
• ½ cup finely chopped pistachios

Preparation

1. Make the syrup: In a small saucepan, combine date syrup, sugar, rose water, lemon juice, and a pinch of cardamom. Simmer gently for 5–7 minutes until lightly thickened, then set aside to cool for about 10 minutes.
2. Mix the dry ingredients: In a bowl, whisk together flour, sugar, salt, baking powder, and instant yeast, plus the ground cardamom and crushed saffron.
3. Form the batter: Add yogurt and gradually whisk in warm water to make a thick, smooth, pourable batter that falls in ribbons.
4. Rest the batter: Cover and let the batter rise until puffed and bubbly, about 30–45 minutes.
5. Heat the fryer: Pour enough oil into a deep pot so the fritters can float freely, and heat to about 175–180°C. A small drop of batter should sizzle immediately and rise to the surface.
6. Fry: Using a small scoop or spoon, drop teaspoon-sized mounds of batter into the hot oil, working in batches to avoid crowding. Fry, turning for even color, until deep golden and crisp, about 2–3 minutes per batch. Transfer to a rack or paper towel briefly.
7. Coat and finish: While warm, tumble the fritters into the prepared syrup, tossing until coated. Sprinkle generously with pistachios and serve immediately.

Tips and Serving

• For a stronger floral note, bloom the crushed saffron in a tablespoon of warm water and whisk it into the batter.
• If the batter seems too loose after resting, whisk in a teaspoon of flour; if too thick, splash in a little more warm water.
• Keep the oil hot but not smoking to maintain a crisp shell and tender interior.
• Adjust sweetness and aroma by balancing the date syrup with a touch more lemon juice or rose water.