Luqaimat

Luqaimat are small, round dough balls that are deep-fried until golden and served hot as a dessert in the Arabian Peninsula and the broader Middle East. The name is transliterated in several ways (luqāyāt, luqaimat, luqāyma), and in some regions they are called zalabiya or zalabia. The dish varies regionally but shares a common technique and sweet finish.

Typical dough ingredients include flour, water or milk, sugar, and a leavening agent such as yeast or baking powder, often enriched with yogurt or milk. Aromatics like cardamom, saffron, or rosewater are common. The batter is allowed to ferment briefly and is then dropped into hot oil in small scoops or teaspoons, producing puffed dumplings that are crisp on the outside and soft on the inside.

Luqaimat are traditionally served hot, drizzled with date syrup, honey, or a sugar syrup, and sometimes sprinkled with sesame seeds. They are a staple during Ramadan and Eid celebrations in many Gulf and North African communities, and are widely sold as street snacks.

There are numerous regional variations. Some recipes use semolina or ricotta to alter texture, others rely on different spice blends or flavorings. Some versions fry larger balls or pancake-like shapes and serve with thick syrup.