Luqaimat Doughnut Holes

Luqaimat or Awameh is a sweet doughnut ball dessert or dumpling that is popular in Middle Eastern countries. These light and fluffy balls are deep fried and then dipped in a simple sweet syrup that is flavored with rosewater for a sensational Arabic dessert.

What Is Luqaimat?

Also known as Awama, Lukaimat, Zalabia, Lokma, or Lukum. These golden dumplings are similar to donut holes, but instead of rolling in sugar or icing, these are dipped in a cold simple syrup and enjoyed immediately while still crunchy on the outside and soft and fluffy on the inside.

Luqaimat also exists in other cultures where the dessert is slightly different, but the concept is the same. In Greece, there are Loukoumades, and in India, you will find a similar dessert (with a slightly different texture) called Gulab Jamun.

The word “Luqaimat” in Arabic translates into “little bites”, these sweet bites are especially popular during the month of Ramadan but can be found in dessert shops all year round. In Jordan, this dessert is called Awameh and is often enjoyed with a cup of Turkish coffee.

The good news is that these are quite easy to make, the dough does not require kneading, and the result is phenomenal!

Key Ingredients

To make Awameh or Luqaimat, you will need the following ingredients:

• Flour and Cornstarch: The dough is very light and fluffy, so we’re using a mixture of all-purpose flour and cornstarch here.
• Yeast: You will need one packet of instant yeast to be added to the flour mixture.
• Oil: For deep frying, go for a neutral-tasting oil with a high smoke point. I use sunflower or vegetable oil. You can also use canola oil.
• For the Simple Syrup: Equal amounts of sugar and water, and to flavor the syrup you can use a squeeze of fresh lemon juice and rose water (optional).

How to Make Simple Syrup (Atir)?

1. In a saucepan over medium-high heat, combine an equal amount of water and sugar. Give it a quick stir, and let it come to a boil without stirring any further.
2. Remove from the heat, and mix in the lemon juice and rose water (and orange blossom if using).
3. Allow the sugar syrup to cool completely before dipping the doughnut holes in it. The syrup must be cold, so you can chill it in the fridge.

How to Make Luqaimat (Awameh)?

1. Mix flour, sugar, and cornstarch with warm water and add the instant yeast. Stir to combine.
2. Cover the bowl with a clean towel, and let it rest in a warm place for about one hour. Mix the dough again to get rid of trapped air bubbles.
3. Take small portions with a teaspoon and using another teaspoon, slide the dough to drop in hot frying oil forming small rounded shapes. (To know if the temperature of the oil is correct, add a teaspoon of the batter and carefully drop it in the oil. If it floats quickly, it means that the oil is too hot). Alternatively, you can use a Ziploc bag, fill it with the batter and snip off the corner of the bag. Drop the dough into hot oil, cutting off with kitchen shears as you would do with churros.
4. Let the Awameh balls fry until they’re golden in color and float to the surface.
5. Strain in a colander then drop in cold sugar syrup for a few minutes to allow it to get absorbed. Remove from syrup and serve immediately.

Storing Tips

Luqaimat balls are best enjoyed immediately! I do not recommend making them ahead on purpose. If you have leftovers, store them in an airtight container in the fridge but keep in mind that the texture will change and they will lose their crunch.

Leftover sugar syrup can be stored in a container in the fridge for up to 2 weeks, and can be repurposed and used for many Middle Eastern desserts.

Recipe Tips

• The dough will be soft and loose, you might be tempted to add more flour to it but don’t! If you add too much flour, the doughnut holes will be too cakey and won’t have the desired fluffy texture to them.
• Make sure that the doughnuts are hot, and the sugar syrup is cold! This combination of hot and cold is used to make many Middle Eastern desserts and ensures that you get the right texture.

More Middle Eastern Desserts

Mouhalabieh (Lebanese Milk Pudding)

Nescafe Cake

Atayef (Middle Eastern pancakes)

Aniseed Cookies

Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!

Recipe

5 from 14 votes

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Middle Eastern Sweet Dumplings (Awameh)

Prep Time: 15 minutes mins

Cook Time: 15 minutes mins

Resting time: 1 hour hr

Total Time: 1 hour hr 30 minutes mins

Author: Diana

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Luqaimat or Awameh is a sweet doughnut ball dessert or dumpling that is popular in Middle Eastern countries. These light and fluffy balls are deep fried and then dipped in a simple sweet syrup that is flavored with rosewater for a sensational Arabic dessert.

12 servings

Luqaimat or Awameh is a sweet doughnut ball dessert or dumpling that is popular in Middle Eastern countries. These light and fluffy balls are deep fried and then dipped in a simple sweet syrup that is flavored with rosewater for a sensational Arabic dessert.

Ingredients

For sugar syrup

• ▢ 1 cup granulated sugar
• ▢ 1 cup water
• ▢ 1 teaspoon rose water or orange blossom
• ▢ 1 teaspoon fresh lemon juice

To make Luqaimat:

• ▢ 2 cups all-purpose flour
• ▢ 2 cups warm water 105-115°F (40-46°C)
• ▢ 2 teaspoons instant yeast
• ▢ 2 teaspoons granulated sugar
• ▢ 1 tablespoon cornstarch
• ▢ Oil For frying

Instructions

To make the sugar syrup:

• In a saucepan over medium-high heat, combine an equal amount of water and sugar. Give it a quick stir, and let it come to a boil without stirring any further.
• Remove from the heat, and mix in the lemon juice and rose water (and orange blossom if using).
• Allow the sugar syrup to cool completely before dipping the doughnut holes in it. The syrup must be cold, so you can chill it in the fridge.

To make Luqaimat:

• Mix flour, sugar, and cornstarch with warm water and add the instant yeast. Stir to combine.
• Cover the bowl with a clean towel, and let it rest in a warm place for about one hour. Mix the dough again to get rid of trapped air bubbles.
• Take small portions with a teaspoon and using another teaspoon, slide the dough to drop in hot frying oil forming small rounded shapes. (To know if the temperature of the oil is correct, add a teaspoon of the batter and carefully drop it in the oil. If it floats quickly, it means that the oil is too hot). Alternatively, you can use a Ziploc bag, fill it with the batter and snip off the corner of the bag. Drop the dough into hot oil, cutting off with kitchen shears as you would do with churros.
• Let the Awameh balls fry until they’re golden in color and float to the surface.
• Strain in a colander then drop in cold sugar syrup for a few minutes to allow it to get absorbed. Remove from syrup and serve immediately.

Notes:

• Storing: Luqaimat balls are best enjoyed immediately! I do not recommend making them ahead on purpose. If you have leftovers, store them in an airtight container in the fridge but keep in mind that the texture will change and they will lose their crunch.
• Leftover sugar syrup can be stored in a container in the fridge for up to 2 weeks, and can be repurposed and used for many Middle Eastern desserts.

Nutrition Information

Serving: 1doughnut hole, Calories: 147kcal, Carbohydrates: 34g, Protein: 2g, Sodium: 2mg, Potassium: 28mg, Sugar: 17g, Vitamin C: 0.2mg, Calcium: 3mg, Iron: 1mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

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