Luqaimat Emirati

Method

1. 1 Mix the flour with cornstarch, yeast, yogurt, and water to form a thick paste, then let it rest for 2 hours.
2. 2 The cornstarch in the batter gives the crust a long-lasting crispiness, while the wheat flour causes the crust to become soggy after a few minutes.
3. 3 Simmer date syrup with saffron and cardamom, then let it cool slightly.
4. 4 The Emirati version is dipped in date syrup instead of honey, resulting in a richer and darker flavor.
5. 5 Using a wet spoon, scoop out small balls of batter and drop them into 170-degree oil, frying for 4 minutes until golden brown.
6. 6 Remove from the water, then immediately dip into the syrup for 20 seconds and sprinkle with toasted sesame seeds.

With an appliance

• Air fryer 45 min

  Replace step 5: drop the glue onto parchment paper, spray with oil, and steam in a 190-degree oven for 12 minutes.