About
In the heat and shimmer of Emirati hospitality, there’s one dessert that does more than satisfy a sweet tooth — it tells a story. Luqaimat. Golden, bite-sized, sticky as sin and loved by everyone from desert nomads to skyscraper-dwelling city kids. These little fried dumplings have been part of the UAE far longer than the glass towers and supercars.
Luqaimat is simple food — flour, yeast, sugar, water — a batter dropped into hot oil until it puffs and browns, then drenched in date syrup or honey. Nothing fancy. Nothing complicated. But simplicity is deceptive. When something has survived this long, it’s because it hits the human brain in a place deeper than flavor.
Centuries ago, Bedouin tribes made luqaimat around campfires — a sweet reward at the end of brutal desert days. They were food for gatherings, for storytelling, for hospitality. When you welcomed someone into your tent, you offered sweetness, warmth, abundance. These little fried orbs became edible goodwill.
As the UAE grew from nomadic encampments to modern cities, luqaimat never went anywhere. Weddings, Eid, National Day, family gatherings — there’s always a plate of them somewhere, glistening under syrup, disappearing faster than they can be fried. Each family has its own version, its own secrets. Maybe a pinch of saffron. Maybe cardamom. Maybe just the touch of the person who’s been making them for 40 years.
But the symbolism always stays the same: generosity, unity, the old values that built this country long before the oil and the wealth. Luqaimat is tradition you can taste — soft, warm, sweet, shared.
These days, you’ll find them in upscale restaurants or fried fresh at market stalls, yet the soul remains Bedouin. They’re more than dessert. They’re a reminder that no matter how fast a place modernizes, some things deserve to stay exactly as they are.
Take a bite of luqaimat and you’re tasting the UAE’s past and present at the same time — the desert camps, the family kitchens, the celebrations, the hospitality that refuses to fade. Sweet, simple, unforgettable.
Samp is meant to be simple and nourishing. Its texture can be adjusted easily: add more water for a looser porridge or simmer longer for a thicker, almost pudding-like consistency. It is one of the closest dishes you can make today to the foods shared at the earliest recorded harvest gatherings in New England.
If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. Let's explore international cuisine together!
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Luqaimat From The United Arab Emirates
In the vibrant tapestry of Emirati cuisine, one dessert stands out as a quintessential symbol of hospitality, celebration, and tradition: Luqaimat.
Prep time
45 mins
Cook time
10 mins
Serves
6
INGREDIENTS
For Donuts
2 cups all-purpose flour
1 tablespoon instant yeast
1/2 tablespoon baking powder
1 tablespoon sugar
1 tablespoon oil
1/4 teaspoon salt
1 1/4 cups warm water
Vegetable oil, for frying
For Syrup
3/4 cup water
1.5 cups white sugar
1/2 cup honey
1 teaspoon rose or orange blossom water (be gentile with this!)
Optional: Sesame Seeds for garnish
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Instructions
Simple to make yeasted donuts with an addictingly sweet syrup
Click here for video recipe and story on Instagram
In a large mixing bowl, combine the flour, instant yeast, baking powder, sugar, and salt. Mix well to ensure the ingredients are evenly distributed.
Gradually add the warm water and oil to the dry ingredients, stirring continuously until a smooth batter forms. The consistency should be thick enough to coat the back of a spoon. If the batter is too thick, you can add a little more water, a tablespoon at a time.
Cover the bowl with a clean kitchen towel or plastic wrap and let the batter rest in a warm place for about 1-2 hours, or until it doubles in size. This allows the yeast to activate and the batter to ferment, resulting in light and fluffy Luqaimat.
In a pot, add in sugar, water and honey, heating over medium heat until sugar fully dissolves. Add in lemon juice and heat for 10 minutes, or until it thickens a bit. Don't cook too long for it to become a caramel consistency. Once you're satisfied you can add in the rose or orange blossom water, stir and set aside.
Once the batter has risen, heat vegetable oil in a deep frying pan or pot over medium heat. The oil should be hot enough to fry the Luqaimat but not smoking.
Fill a plastic bag with the corner cut out, or a pastry bag with the Luqaimat batter and carefully drop spoonfuls of the batter into the hot oil. You can use a scissor to cut the batter out when squeezing. Be cautious as the oil may splatter.
Fry the Luqaimat in batches, turning them occasionally with a slotted spoon, until they are golden brown and puffed up, about 2-3 minutes per batch.
Once cooked, remove the Luqaimat from the oil using a slotted spoon and transfer them to a plate lined with paper towels to drain any excess oil.
While still warm, Quickly submerge the Luqaimat in the syrup and then cover quickly with sesame seeds.
Enjoy these irresistible golden treats with family and friends, savoring the sweetness and warmth of Emirati hospitality with every bite!
