Lugemat is a popular everyday sweet in the UAE. A yeasted dough made of wheat and rice flour is fried and then soaked in a sugar or date syrup. Lugemat spiced with cardamom, saffron, and rosewater and with sugar in the dough is a popular Ramadan treat. Recipe Serving: Serves 8–10
+ 2 hours resting
- 1 cup (240 ml) whole wheat flour
- 1 cup (240 ml) white flour
- 2 cups (480 ml) yogurt
- 1 Tbsp (15 ml) yeast
- 1 potato, boiled and mashed
- Oil for frying
- 6 cups (1.4 l) sugar
- 3 cups (720 ml) water
- 1/2 Tbsp (7 ml) lemon juice
- Pinch saffron
- Sift together dry ingredients.
- Add yogurt and knead into a smooth batter.
- Cover with a damp towel and set aside in a warm place until doubled, about 2 hours.
- For sugar syrup, combine all ingredients in a nonreactive saucepan and cook over low heat about 1 hour, until thickened.
- When batter has risen, beat in mashed potato.
- In a deep pan, heat oil for frying.
- Drop spoonfuls of batter into the oil and fry until golden.
- Remove and drain.
- Pour sugar syrup over all before serving.
NotesDate syrup to taste may be substituted for sugar syrup. Up to 1 1/2 tsp (7 ml) cardamom powder may be substituted for saffron in the soaking syrup. Up to 1/2 cup (120 ml) sugar may be added to the batter with the dry ingredients. Up to 1 tsp (5 ml) cardamom, 1/2 tsp (2 ml) saffron threads, and 1 tbsp (15 ml) rosewater may be added to the batter with the yogurt.
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