Lgeimat (Saffron Fritters)

Name: Lgeimat (Saffron Fritters)
Prep time: PT0D0H0M
Cook time: PT0D0H44M
Total time: PT0D0H44M
Yield: About 2½ dozen
Ingredients: 2 cups sugar; 2 tsp. saffron threads; 2 green cardamom pods, crushed; 1 cinnamon stick; 1 Tbsp. fresh lemon juice; 2 cups all-purpose flour; 1 Tbsp. baking powder; 1 Tbsp. sugar; 1 tsp. baking soda; ½ tsp. kosher salt; ½ cup plain Greek yogurt; 1 large egg, lightly beaten; Vegetable oil, for frying

Soaked in spiced syrup, these fried bites are a favorite Emirati dessert, especially during Ramadan.

Makes
About 2½ dozen
Time
45 minutes

PHOTO: MURRAY HALL • FOOD STYLING: THU BUSER

By Mariam Saeed

Updated on March 24, 2025

These fluffy fritters, soaked in a syrup flavored with saffron, cardamom, and cinnamon, are an Emirati version of luqaimat (little bites), doughnut-like treats served throughout the Middle East, especially during Ramadan.

Featured in “Breaking the Fast” by Anissa Helou in the August/September 2011 issue.

Ingredients

For the syrup:

2 cups sugar
2 tsp. saffron threads
2 green cardamom pods, crushed
1 cinnamon stick
1 Tbsp. fresh lemon juice

For the fritters:

2 cups all-purpose flour
1 Tbsp. baking powder
1 Tbsp. sugar
1 tsp. baking soda
½ tsp. kosher salt
½ cup plain Greek yogurt
1 large egg, lightly beaten
Vegetable oil, for frying

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Instructions

Step 1

Make the syrup: To a small pot over medium-high heat, add the sugar, saffron, cardamom, cinnamon, and 1 cup of water and bring to a boil. Remove from the heat and set aside to infuse for 30 minutes.

Step 2

Pour the syrup through a fine-mesh strainer into a medium bowl and stir in the lemon juice. Set aside.

Step 3

Make the fritters: In a large bowl, stir together the flour, baking powder, sugar, baking soda, and salt. In a small bowl, whisk together the yogurt, egg, and ½ cup of water. Add to the flour mixture and stir with a fork just until a dough forms. Set aside for 10 minutes.

Step 4

Meanwhile, line a baking sheet or large plate with paper towels. Into a large pot fitted with a deep-fry thermometer, pour 2 inches of oil and turn the heat to medium-high. When the temperature reaches 360°F, working in batches and using a ½-ounce ice cream scoop or tablespoon-size measuring spoon, drop balls of dough into the oil and fry, tossing, until golden brown and cooked through, about 3 minutes. Transfer the fritters to the prepared baking sheet to drain briefly, then transfer to a large shallow serving dish or platter.

Step 5

Pour the syrup over the fritters and toss to coat evenly. Serve immediately.

Make the syrup: To a small pot over medium-high heat, add the sugar, saffron, cardamom, cinnamon, and 1 cup of water and bring to a boil. Remove from the heat and set aside to infuse for 30 minutes.
Pour the syrup through a fine-mesh strainer into a medium bowl and stir in the lemon juice. Set aside.
Make the fritters: In a large bowl, stir together the flour, baking powder, sugar, baking soda, and salt. In a small bowl, whisk together the yogurt, egg, and ½ cup of water. Add to the flour mixture and stir with a fork just until a dough forms. Set aside for 10 minutes.
Meanwhile, line a baking sheet or large plate with paper towels. Into a large pot fitted with a deep-fry thermometer, pour 2 inches of oil and turn the heat to medium-high. When the temperature reaches 360°F, working in batches and using a ½-ounce ice cream scoop or tablespoon-size measuring spoon, drop balls of dough into the oil and fry, tossing, until golden brown and cooked through, about 3 minutes. Transfer the fritters to the prepared baking sheet to drain briefly, then transfer to a large shallow serving dish or platter.
Pour the syrup over the fritters and toss to coat evenly. Serve immediately.