Loqmat Al-Qadi, are delightful Middle Eastern small spherical dumplings that are crispy on the outside and soft on the inside. These sweet treats are traditionally soaked in aromatic syrup and are perfect for gatherings or as a delicious snack. Enjoy them warm with a dusting of powdered sugar or a drizzle of Middle Eastern Atir (sugar syrup), honey or date syrup!  There are also premade dough powder that you can get from Middle Eastern stores to save time (so you just have to add liquids and fry), but here is the real thing from scratch.  Just be careful when deep frying.

Time:

1 hour and 35 min (includes 1 hour for resting)

Serves:

4-6

Good for:

• Easy dessert that had dough and sugar (can’t go wrong)      
• Looks impressive
• Great for bitesize finger eating

Ingredients:

For the Dough:

• 250 g all-purpose flour
• 1 tsp instant yeast
• 1 tbsp sugar
• 1/2 tsp salt
• 1 cup (250 ml) warm water
• 1 tbsp yogurt (optional for extra softness)

For the Atir Syrup:

• 200 g sugar
• 200 ml water
• 1 tsp rose water (or orange blossom water)
• 1/2 tsp lemon juice

Kitchen things you’ll need:

• A medium frying saucepan, with enough oil for deep frying
• Ideally a perforated skimmer/spatula (with holes) to drain out the oil
• A small saucepan for the syrup
• A mixing bowl and a towel or plastic wrap to let the dough rest

Making it:

• In a large bowl, mix the flour, instant yeast, sugar, and salt.  Then gradually add warm water and yogurt (if using) to the dry ingredients, stirring until a soft dough forms.
• Cover the bowl with a cloth and let it rest for about 1 hour, or until it has doubled in size.
• In a small saucepan, combine sugar and water, bring to a boil and stir until sugar dissolves.  The add rose water and lemon juice. Simmer for about 5 minutes, then remove from heat and let it cool.
• After the dough rests for about an hour, heat the oil in a deep frying pan over medium heat.  Once the oil is hot, use a spoon or your hands to drop small balls of dough into the oil. Fry in batches until golden brown and puffed up, about 3-5 minutes.
• Remove the dumplings and drain them on paper towels.
• While still warm, dip each fried dumpling in the atir syrup, ensuring they are well-coated. Let them sit for a minute to absorb the syrup.  Or alternatively you can pour the syrup on top and gentle mix.
• Serve warm, optionally dusted with powdered sugar or topped with sesame seeds.

Tips/notes:

• Experiment with different flavorings in the syrup, such as cardamom or cinnamon.  Or use honey instead.
• Add toppings like crushed pistachios, or shredded coconut for added texture.
• Incorporate spices like cinnamon or nutmeg into the dough for a warm, aromatic flavor.
• Serve with a side of date syrup, chocolate or caramel sauce for a modern twist.