Chef Waruna Kumara shows us how to prepare this hearty and flavourful Emirati dish that is traditionally eaten during suhoor
ITP Images
August 01, 2018
Level Easy
Preparation Time 5 minutes
Cooking Time 10 minutes
Serves 4
PHOTO BY Aasiya Jagadeesh
RECIPE BY Waruna Kumara


340g spinneysFOOD All-Purpose Flour
170g milk powder
1 tsp instant yeast
1 tsp corn starch
spinneysFOOD Salt
240ml warm water
spinneysFOOD Sunflower Oil, for frying
10ml date syrup
Sesame seeds, to serve


  • 1

    Mix the flour, milk powder, instant yeast, corn starch, and salt in a large bowl.

  • 2

    Gradually add the warm water to the dry mixture.

  • 3

    Mix until the batter is well incorporated.

  • 4

    Preheat the oil and, using a spoon, drop the batter into the oil and fry until the luqaimat are golden.

  • 5

    Drain, then drizzle with date syrup, sprinkle with sesame seeds and serve while still hot.


This Middle Eastern-inspired treat by Maria Jesusa DV Crisostomo, head pastry chef at the Sharjah Art Foundation’s Fen Café and Restaurant, is ideal for an iftar spread
We've taken blondies to the next level, not only swapping white for brown chocolate, but adding pistachios which create a vibrant green colour
Piled into a little box and tied with a pretty ribbon, these French treats with a Middle Eastern twist make an excellent gift
Here's a no-brainer combo which will leave you wondering where it's been all your life