Luqaimat (also known as lokma or awamat) are golden, bite-sized dough balls, fried until crisp on the outside and soft and chewy on the inside. They're drenched in fragrant syrup and best enjoyed with a cup of Turkish coffee; you can thank me later!
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Crispy on the outside, pillowy on the inside, and dripping with fragrant syrup, luqaimat are one of the Middle East's most beloved desserts. Whether served during the holidays or at family gatherings, these golden bites disappear almost as quickly as they're fried.
What Are Luqaimat?
Luqaimat are known by different names, depending on the region. In Greece, they're called loukoumades; in Turkey, lokma (not to be confused with lokum 😉). Throughout the Levant, they're often referred to as awamat, which loosely translates to "floaters."
"Luqaimat" is an Arabic word that translates to "little morsels," while "lokma" simply means "morsel" or "bite" in Turkish. No matter the name, they're the same irresistible, syrup-soaked fried dough bites loved across the Mediterranean and Middle East.
Luqaimat are especially popular during Ramadan and Eid, often appearing alongside other syrup-soaked favorites like baklawa and zlabia. But honestly, you don't need a holiday to justify making them. They're simple, comforting, and wildly addictive.
In this post, I'll show you how to make perfectly crisp, fluffy luqaimat at home, along with tips to keep them light (not greasy) and beautifully golden every time.
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🔖 Ingredients & Substitutions
Batter Ingredients
Syrup Ingredients
- Flour: All-purpose flour
- Yeast: Dry active yeast
- Sugar: Granulated sugar
- Syrup: Prepared with granulated sugar, water, lemon juice, rosewater, and cardamom pods. You can substitute orange blossom water for the rosewater, if you prefer.
- Spices: I like to add cardamom pods to my syrup; you can also add a small portion of a cinnamon stick or cloves. Sometimes I also add a few slices of dehydrated oranges.
- Oil: Avocado oil or vegetable oil for frying.
*Find a full list of ingredients in the recipe card.
🍩 How to Make Lebanese Luqaimat
Prepare Syrup
Step 1: Add the sugar, water, cardamom pods, and lemon juice to a medium saucepan. Bring to a simmer over medium heat for 5-10 minutes, or until slightly thickened and syrupy. Stir in the rose water, then remove from the heat and allow to cool.
Make Batter
Step 2: Add the warm water, yeast, and sugar to a mixing bowl. Let it sit for 10 minutes, or until the mixture becomes foamy and the yeast is activated.
Step 3: Add flour, salt, and cornstarch to the bowl with the yeast mixture. Stir with a rubber spatula until combined, then mix batter by hand or with a stand mixer's hook attachment for a few minutes to incorporate air and create a smooth, elastic texture.
Step 4: Cover with plastic wrap and let the batter proof in a warm place for 1½ hours, stirring it down every 30 minutes to help develop structure and maintain an airy texture.
Fry Luqaimat
Step 5: Heat the oil to 350°F. Give the batter a quick stir, then transfer it to a piping bag. Cut a small hole in the corner, making sure it's not too large so the dough balls stay bite-sized. The dough will expand once fried.
Pro Tip: If the luqaimat are coming out too small, snip a slightly larger opening in the corner of the piping bag.
Step 6: Dip kitchen scissors in the hot oil to prevent sticking. Hold the bag over the oil, squeeze out a small amount of dough, and quickly snip it off so it falls into the oil. Working quickly helps create round shapes, but slight irregularities are perfectly fine.
Step 7: Fry each lokma batch for approximately 2 minutes or until golden brown, moving them around with a spider skimmer the entire time so they cook evenly, then remove. Once the batter is used up, either dunk them in the syrup or drizzle the syrup over them until they're all coated. Lokma are best when served fresh.
🌰 Optional Toppings
Although they're delicious on their own, luqaimat are often finished with a simple garnish for extra flavor and texture:
- Drizzle of tahini (less traditional, but delicious)
- Ground pistachios
- Crushed walnuts
- Toasted sesame seeds
- Cinnamon
For a more modern twist, try drizzling chocolate or adding a scoop of vanilla ice cream.
👩🏼🍳 Pro Tips
- Use a digital thermometer to keep the oil temperature at 350°F. If the oil is too hot, they'll burn. If it's too low, they will absorb too much oil and end up greasy.
- Fry in small batches so the oil temperature doesn't drop. Crowding = uneven cooking and pale spots.
- The batter naturally relaxes while proofing. A quick stir redistributes the air and helps with even texture.
- Warm luqaimat absorb syrup better. If the syrup is room temp and the dough is warm, you'll get that perfect glossy coating.
- If you prefer luqaimat extra crispy, double-fry them. Fry once until lightly golden, rest 2-3 minutes, then fry again until deep golden.
🥮 Related Recipes
If you enjoy this lokma recipe, check out these related Middle Eastern desserts
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📖 Recipe
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Luqaimat Recipe (Lokma) - Crispy Middle Eastern Fritters
Ingredients
Equipment
Method
- Add the sugar, water, cardamom pods, and lemon juice to a medium saucepan. Bring to a simmer over medium heat for 5-10 minutes, or until slightly thickened and syrupy. Stir in the rose water, then remove from the heat and allow to cool.
- Add the warm water, yeast, and sugar to a mixing bowl. Let it sit for 10 minutes, or until the mixture becomes foamy and the yeast is activated.
- Add flour, salt, and cornstarch to the bowl with the yeast mixture. Stir with a rubber spatula until combined, then mix batter by hand or with a stand mixer's hook attachment for a few minutes to incorporate air and create a smooth, elastic texture.
- Cover with plastic wrap and let the batter proof in a warm place for 1½ hours, stirring it down every 30 minutes to help develop structure and maintain an airy texture.
- Heat the oil to 350°F. Give the batter a quick stir, then transfer it to a piping bag. Cut a small hole in the corner, making sure it's not too large so the dough balls stay bite-sized.
- Dip kitchen scissors in the hot oil to prevent sticking. Hold the bag over the oil, squeeze out a small amount of dough, and quickly snip it off so it falls into the oil. Working quickly helps create round shapes, but slight irregularities are perfectly fine.
- Fry each lokma batch for approximately 2 minutes or until golden brown, moving them around with a spider skimmer the entire time so they cook evenly, then remove. Once the batter is used up, either dunk them in the syrup or drizzle the syrup over them until they're all coated. Lokma are best when served fresh.
Nutrition
Video
Notes
- If the luqaimat are coming out too small, snip a slightly larger opening in the corner of the piping bag.
- Use a digital thermometer to keep the oil temperature at 350F. If the oil is too hot, they'll burn. If it's too low, they will absorb too much oil and end up greasy.
- Fry in small batches so the oil temperature doesn't drop. Crowding = uneven cooking and pale spots.
- The batter naturally relaxes while proofing. A quick stir redistributes the air and helps with even texture.
- Warm luqaimat absorb syrup better. If the syrup is room temp and the dough is warm, you'll get that perfect glossy coating.
- If you prefer luqaimat extra crispy, double fry. Fry once until lightly golden, rest 2-3 minutes, then fry again until deep golden.
Hilda Sterner says
We hope you enjoy this recipe!