Luqaimat

Ingredients

Quantities for 6 servings.

• 300 g Flour
• 50 g Cornflour
• 7 g Dry yeast
• 100 ml Yoghurt
• 280 ml Warm water
• 2 tbsp Sugar
• 1 tsp Ground cardamom
• 1 pinch Saffron
• 200 ml Date syrup
• 30 g Sesame seeds
• 1 l Oil for frying
• 1 pinch Salt

Method

1. Steep the saffron in a spoon of warm water and leave it.
2. Mix the flour, cornflour, yeast, sugar, cardamom and salt.
3. Add the yoghurt, warm water and saffron infusion and whisk to a smooth loose batter.
4. Leave it somewhere warm for an hour; the batter should rise and bubble.
5. Heat the oil to 170 °C and drop the batter in by the teaspoon, dipping it in water each time.
6. Fry in batches for three to four minutes, moving them with a slotted spoon, to a deep gold.
7. Drain on paper, pour over the date syrup and scatter with sesame. Serve at once.