Sharjah 24: The UAE’s and the GCC’s most celebrated fried dessert – the luqaimat (pronounced lugaimat in Emirati dialect) – takes pride of place at the 18th edition of Sharjah Heritage Days (SHD), underway at the historical district of Heart of Sharjah until April 10.
As visitors walk around the bustling festival space, the tantalising aroma of the deep-fried dessert often draws them to one of the many kiosks run by local women who are pushing out hot batches along with other Emirati delicacies.
From the standard preparation drizzled with date molasses and sesame seeds to unconventional varieties featuring chocolate sauce and other toppings, this traditional dessert hasn’t shied away from changing with the times.
But, what did the original luqaimat look and taste like when it wasn’t a national sensation on every other restaurant’s menu? At SHD’s Heritage Crafts Village’s live kitchen that has been demonstrating time-honoured local and regional dishes, long-time friends and colleagues at the Sharjah Institute for Heritage (SIH), Mariam Rashid and Moza Rashid are working swiftly, frying up dozens of fritters in a matter of minutes as they simultaneously talk about the roots of the luqaimat.
“The round ones as we know them today were called fugaa”, Mariam explained as Moza continues to pour the batter mix comprising all-purpose flour, sugar, cardamom, saffron and black sesame seeds in a large skillet with hot oil.
These fritters are flatter, different from the usual round variety. “The flat, disk-like shape has been adapted because these don’t require to be completely submerged in ghee to be cooked,” Mariam said adding, “this variety is still made in Emirati homes as it is a healthier option, but the rounded ones are more presentable which is why they became more popular.”
She generously plates these hot fritters and squeezes dark brown date molasses before offering it to curious visitors eagerly waiting to sink their teeth into this 100-year-old recipe.
An audible crunch through the crisp cover makes way for the soft, airy and flavourful interior, and the delightful experience of the contrasting textures is rounded off with the tangy date syrup. Immediately, the distinct character of this particular luqaimat can be felt by the palette.
“We have made this exactly the way it was done in the olden days when we did not have sesame seeds to sprinkle on top,” Mariam continues.
These ladies have been part of SHD since its inception 18 years ago, and said they loved demonstrating the various facets of Emirati heritage to curious visitors who pour in from around the world.
Even though the lugaimat is readily available at restaurants they say the only ones acceptable to them are the ones that are made at home.
This demo was good practice for Ramadan, during which Mariam and Moza will continue making the original luqaimat to share with neighbours and children who stop by. The luqaimat is an important Ramadan dish, usually eaten as an accompaniment with qahwa (coffee) after the taraweeh prayers.
If you've never tried luqaimat, SHD is the perfect place to do so.
For an optimal experience, please
