It’s time for the next Muslim Food Blogger Challenge. The days from the tenth to the tenth just flies as if it’s nobody’s business! This month, choosing the theme wasn’t tough since within the next one week, we are going to be blessed with the beautiful month of Ramadan. “Allahumma Ballighna Ramadan” is the prayer on every Muslim’s tongue, eagerly waiting to reap the immense benefits and rewards that these 30 days hold. May Allah give us the blessing of living to see the dawn of the month as well grant our souls to go through the month with maximum ibaadah and taqwah… Aameen Ya Rubb….
So coming to this month’s challenge, we were supposed to dig into some Ramadan special across the world. There are certain dishes that are specifically cooked for Ramadan, or cooked more during this month than the others. If I talk about my place, we make dishes like Thari Kanji and Jeera Kanji almost every day during Ramadan! If you move towards the northern Malabar side, then Alsa appears frequently. Similarly, in the UAE, you will find Harees in every nook and corner of the country! So is Lqeimat. I have already shared a recipe of this delicacy before on the blog, but after finding this recipe, this has been my favorite!
As per the person who shared this recipe on a group, this was from somebody who is a cook in an Arab household. I was actually a bit hesitant to try this recipe, since there are hardly any ingredients into it. Actually speaking, these dumplings only need flour, yeast, and sugar mixed in the correct proportion of warm water, so that you have a drop-able batter. The flavorings, egg and other ingredients are just add-ons. The chickpea flour or besan is the highlight of this recipe. It provides are a crunchy outer layer for each ball of Luqeimat that you fry. I am yet to master making them into proper rounds and the haughty me is not ready to invest in a dumpling dispenser! 😀 But as long as my children love what I am making and eat it wholeheartedly, I guess the shape doesn’t matter. 😉
I would urge you to try this recipe from your normal Luqaimat recipe that you have been making and know the difference. It is delicious – you can even eat it without that drizzle of date syrup or honey on it! Off to the recipe…
- 1 cup all purpose flour
- 1 tsp instant yeast
- 1 tbsp sugar
- ¼ tsp salt
- 2 tsp chickpea flour
- 1 cup lukewarm water
- Date syrup for serving
- Whisk all the dry ingredients together. Add the water and mix to make a thick batter.
- Keep for around an hour to double in size.
- Heat oil and using a wet spoon, drop spoonfuls into the oil and fry till golden brown.
- Top with date syrup and serve.
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