Luqaimat (Sweet Dumplings)

Ingredients

• 1 cup All-purpose flour
• 1 tablespoon Cornstarch
• 1 teaspoon Dry yeast
• 1 teaspoon Sugar
• 1/4 teaspoon Salt
• 3/4 cup Warm water
• 2 cups Vegetable oil
• 1/2 cup Date syrup (dibbs)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large mixing bowl, combine the 1 cup of all-purpose flour, 1 tablespoon of cornstarch, 1 teaspoon of dry yeast, 1 teaspoon of sugar, and 1/4 teaspoon of salt. Whisk these ingredients together until they are thoroughly mixed.
2. 2Add the 3/4 cup of warm water to the dry ingredients and mix well with a spoon or whisk until a smooth, lump-free batter forms. Cover the bowl with plastic wrap or a clean kitchen towel and let the batter rest in a warm place for 1 hour, or until it has visibly doubled in size and appears bubbly.
3. 3Pour the 2 cups of vegetable oil into a large, heavy-bottomed pot or a deep fryer. Heat the oil over medium-high heat until it reaches 175°C.
4. 4Using two small spoons (or a piping bag with a round tip), scoop about 1 teaspoon of batter with one spoon and use the second spoon to gently push it into the hot oil. Work in batches to avoid overcrowding the pot.
5. 5Fry each batch for 3 to 5 minutes, turning the luqaimat occasionally with a slotted spoon or spider, until they are evenly golden brown and crispy on all sides.
6. 6Carefully remove the fried luqaimat from the oil using a slotted spoon and transfer them to a plate lined with paper towels to drain any excess oil.
7. 7Immediately drizzle the warm luqaimat with the 1/2 cup of date syrup (dibbs) and serve.

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