Luqmat al-Qadi (Egyptian Sweet Dough Balls)

🧂 Ingredients

• 300 g All-purpose flour(Approximately 2.5 cups)
• 7 g Active dry yeast(One standard packet)
• 250 ml Warm water(About 105-115°F (40-46°C))
• 1 tablespoon Granulated sugar(For activating yeast)
• 1/2 teaspoon Salt
• as needed Vegetable oil, for frying(About 3-4 cups, enough for deep frying)
• 400 ml Sugar syrup (simple syrup)(Store-bought or homemade. Should be cooled.)

👨‍🍳 Instructions

1. 1

   Activate the yeast: In a small bowl, combine the warm water and 1 tablespoon of granulated sugar. Sprinkle the active dry yeast over the top. Let it sit for 5-10 minutes until it becomes foamy and bubbly. This indicates the yeast is active.

   ⏱️ 10 minutes
2. 2

   Prepare the batter: In a large mixing bowl, whisk together the flour and salt. Pour the activated yeast mixture into the bowl. Stir with a spoon or whisk until a smooth, thick batter forms, similar in consistency to pancake batter. Ensure there are no lumps.

   ⏱️ 5 minutes
3. 3

   First rise: Cover the bowl with plastic wrap or a damp kitchen towel. Place it in a warm, draft-free spot for about 1 hour, or until the batter has doubled in size and is bubbly.

   ⏱️ 1 hour
4. 4

   Prepare for frying: Pour the vegetable oil into a deep pot or Dutch oven, filling it about one-third full. Heat the oil over medium-high heat to 350-365°F (175-185°C). Use a thermometer to ensure the correct temperature. If you don't have a thermometer, a small drop of batter should sizzle and float to the surface immediately.

   ⏱️ 10 minutes
5. 5

   Shape and fry the dough balls: Wet a tablespoon or a small scoop with water to prevent sticking. Scoop small portions of the risen batter (about 1-2 teaspoons each) and carefully drop them into the hot oil. Do not overcrowd the pot; fry in batches of 8-10 balls at a time.

   ⏱️ 15 minutes
6. 6

   Fry until golden brown: Fry the dough balls for 3-5 minutes, turning them occasionally with a slotted spoon, until they are puffed up, golden brown, and crispy on all sides. The oil temperature should be maintained between 350-365°F (175-185°C).

   ⏱️ 5 minutes per batch
7. 7

   Drain and coat: Remove the fried dough balls from the oil using a slotted spoon and drain them on paper towels for a minute to remove excess oil. Immediately transfer the warm dough balls to a bowl of cooled sugar syrup and toss gently to coat them evenly.

   ⏱️ 2 minutes
8. 8

   Serve: Luqmat al-Qadi are best served warm, shortly after being coated in syrup. They can also be served at room temperature.

   ⏱️ N/A

💡 Pro Tips

• ✓For a richer flavor, you can add a pinch of cardamom or a teaspoon of rose water to the batter.
• ✓Ensure the sugar syrup is cool or at room temperature when dipping the hot fried dough balls. This contrast creates a lovely texture.
• ✓Maintain the oil temperature consistently for evenly cooked and crisp dough balls.
• ✓This is a traditional Ramadan treat, often enjoyed after breaking the fast.

🔄 Variations

• Drizzle with honey instead of or in addition to sugar syrup.
• Sprinkle with ground cinnamon and powdered sugar after coating in syrup.
• Add a touch of orange blossom water to the sugar syrup for an aromatic twist.

🥗 Nutrition

Per serving