Middle Eastern Sweets Middle EasternMedium

Air Fryer Clove and Date Luqaimat with Orange Honey Dip

Name: Air Fryer Clove and Date Luqaimat with Orange Honey Dip
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1½ cups (188 g) all-purpose flour; 1 teaspoon (5 g) instant yeast; 1 tablespoon (13 g) granulated sugar; ¼ teaspoon (1½ g) fine salt; ¾ cup (180 ml) warm water, 110°F (43°C); ¾ cup (115 g) pitted dates, preferably Medjool or Deglet Noor, finely chopped; ¼ teaspoon (½ g) ground cloves; ¼ teaspoon (½ g) ground cinnamon; 1 tablespoon (14 g) unsalted butter; 1 tablespoon (21 g) honey; 2 tablespoons (30 ml) cooking spray or oil spray; ¾ cup (255 g) honey; ¼ cup (60 ml) fresh orange juice, freshly squeezed; ½ teaspoon (2 g) orange zest, finely grated; ¼ teaspoon (1¼ ml) vanilla extract

From the MyKitchenBank Kitchen

Golden, pillowy luqaimat filled with spiced dates and cloves, air-fried until crispy on the outside and tender within. Served with a warm orange-infused honey dip that soaks into every crevice. This modern take on the classic Middle Eastern sweet uses the air fryer for a lighter result—no deep frying required.

Prep: 30 min
Cook: 20 min
Wait: 1 hr 30 min
Total: 2 hr 20 min
Makes: 12 luqaimat (3 per serving)

Save to My Kitchen Jump to recipe

Ingredients

4 servings

For the dough
1½ cups (188 g) all-purpose flour
1 teaspoon (5 g) instant yeast
1 tablespoon (13 g) granulated sugar
¼ teaspoon (1.5 g) fine salt
¾ cup (180 ml) warm water, 110°F (43°C)
For the date filling
¾ cup (115 g) pitted dates, preferably Medjool or Deglet Noor, finely chopped
¼ teaspoon (0.5 g) ground cloves
¼ teaspoon (0.5 g) ground cinnamon
1 tablespoon (14 g) unsalted butter
1 tablespoon (21 g) honey
For frying
2 tablespoons (30 ml) cooking spray or oil spray
For the orange honey dip
¾ cup (255 g) honey
¼ cup (60 ml) fresh orange juice, freshly squeezed
½ teaspoon (2 g) orange zest, finely grated
¼ teaspoon (1.3 ml) vanilla extract

Equipment (12)

Large mixing bowl
Medium saucepan
Small saucepan
Whisk
Wooden spoon
Measuring cups and spoons
Kitchen scale (optional but recommended)
Ziploc bag or plastic wrap
Two spoons or a small ice-cream scoop
Air fryer (4-quart or larger)
Paper towels
Shallow bowl for dipping

Steps

Before you start

Preheat your air fryer to 350°F (175°C) for at least 5 minutes before frying
Have all ingredients measured and the date filling prepared before starting the dough
Use pitted dates or pit them yourself—this matters for texture and safety
Read through the entire recipe; the dough needs to rise for 60 minutes

1
Prepare the date filling
- In a small saucepan over medium heat, combine the chopped dates, ground cloves, cinnamon, butter, and honey.
- Stir frequently for 3–4 minutes until the mixture becomes a thick paste that holds together when squeezed.
- The dates should soften and the butter should melt into the mixture.
- Remove from heat and let cool to room temperature (about 10 minutes) before using.
- The filling should be cool enough to handle but still spreadable.
+ Show details− Hide details
Ready when: Mixture is thick and holds its shape
Tip: Don't skip cooling the filling; warm filling can make the dough sticky and hard to handle.
2
Mix the dough
- In a large mixing bowl, whisk together the flour, instant yeast, sugar, and salt.
- Make a well in the center and pour in the warm water (110°F / 43°C).
- Using a wooden spoon, stir until a soft, sticky dough forms.
- The dough should come together but feel quite wet—don't add more flour.
- Stir for about 1 minute until all flour is incorporated and no dry pockets remain.
+ Show details− Hide details
Ready when: Soft, sticky dough with no dry flour streaks
Tip: The dough will be wetter than bread dough—this is normal and produces tender luqaimat.
3
First rise
- Cover the bowl with a damp kitchen towel or plastic wrap.
- Place in a warm, draft-free spot (around 75–80°F / 24–27°C) for 60 minutes until the dough roughly doubles in size.
- You can place it in a turned-off oven with the light on, or in a proofing box.
+ Show details− Hide details
Ready when: Dough has increased by about half its original volume
Tip: A warmer environment speeds rising; cold spots will slow it down. Ideally aim for 75–80°F (24–27°C).
4
Prepare the orange honey dip
- While the dough rises, make the dip.
- In a small saucepan, combine the honey, fresh orange juice, orange zest, and vanilla extract.
- Heat gently over low heat, stirring occasionally, for 3–4 minutes until the honey is thinned and the mixture is warm and aromatic.
- Do not boil.
- Transfer to a shallow bowl and keep warm (you can place the bowl in a warm water bath or reheat gently just before serving).
+ Show details− Hide details
Ready when: Honey is warm and liquid, orange aroma is fragrant
Tip: Keep the heat low to avoid caramelizing the honey. The dip can be made up to 30 minutes ahead and gently reheated.
5
Preheat the air fryerOven 350°F / 175°C
- About 15 minutes before you're ready to fry, set your air fryer to 350°F (175°C) and preheat for at least 5 minutes.
- A properly preheated air fryer ensures even cooking and a golden exterior.
+ Show details− Hide details
Ready when: Air fryer displays ready temperature and any preheating indicator has cleared
Tip: Don't skip preheating; cold air fryers produce uneven results.
6
Shape the luqaimat
- Once the dough has risen and the filling is cool, dust a work surface lightly with flour.
- You'll now shape each ball: Using two spoons (or a small ice-cream scoop), scoop about 1 tablespoon of dough.
- Gently pat it flat in the palm of your hand into a thin disc (about 2.5 inches / 6 cm wide).
- Place about ½ teaspoon of date filling in the center, then fold the edges of the dough up and pinch to seal, forming a small round ball.
- The seam should be on the bottom.
- Repeat until all dough and filling are used—you should make 12 balls.
- Place them seam-side down on a parchment-lined tray.
+ Show details− Hide details
Ready when: 12 smooth, sealed balls with the seam on the bottom
Tip: Work quickly so the dough doesn't dry out. If the dough becomes stiff, cover unused portions with a damp towel. Keep filling amounts small—overstuffing makes them burst.
7
Spray and arrange in air fryer
- Lightly spray the air fryer basket or tray with cooking spray to prevent sticking.
- Arrange the luqaimat seam-side down in a single layer, leaving a small gap between each (about ½ inch / 1 cm).
- They will puff slightly during cooking.
- Work in batches if your air fryer is small and cannot fit all 12 at once.
+ Show details− Hide details
Ready when: Luqaimat are arranged in a single layer with space between them
Tip: Crowding the basket causes uneven cooking. If necessary, cook in two batches of 6.
8
Fry until goldenOven 350°F / 175°C
- Air fry at 350°F (175°C) for 10–12 minutes.
- Halfway through (at about 5–6 minutes), shake the basket or use tongs to turn each luqaimat so they brown evenly on all sides.
- Continue until they are golden brown all over, puffed, and sound slightly crispy when tapped.
- They should feel light and have a firm, golden exterior.
+ Show details− Hide details
Ready when: Golden brown on all sides, puffed, and crispy to the touch
Tip: Every air fryer behaves slightly differently—watch closely near the end of cooking. If they are still pale at 10 minutes, add 1–2 minutes. Overcooking will make them hard; slightly underdone is better.
9
Cool slightly and dip
- Transfer the fried luqaimat to a plate lined with paper towels to blot excess oil.
- Let them cool for 2–3 minutes (they will firm up slightly but remain warm).
- While still warm, dip each ball into the orange honey dip, coating generously on all sides.
- The warm luqaimat will absorb the honey beautifully.
- Serve immediately while warm.
+ Show details− Hide details
Ready when: Luqaimat are blotted dry, still warm to the touch, and coated in honey
Tip: Dipping while warm allows the honey to soak in and coat the inside. If the dip cools and thickens, gently rewarm it over low heat.

Good to know

Tips

The air fryer method uses significantly less oil than traditional deep frying while delivering a crispy exterior and tender, fluffy center. This is the main advantage over stovetop frying.
If you don't have an air fryer, you can deep-fry these in 350°F (175°C) oil for 2–3 minutes per side until golden, turning once. Watch carefully; they brown quickly.
Don't overstuff the luqaimat with date filling. About ½ teaspoon is perfect—more will burst during cooking or make the dough too heavy to puff properly.
For extra richness, add a pinch of nutmeg or ground ginger to the date filling, or drizzle the warm luqaimat with a bit of rose water or orange blossom water before serving (about ¼ teaspoon per batch).

Make ahead

The dough can be prepared up to 8 hours ahead: Mix and let rise for 60 minutes, then refrigerate covered for up to 8 hours. Before shaping, let it rest at room temperature for 20 minutes to warm slightly. The orange honey dip can be made up to 1 day ahead and reheated gently before serving.

Storage & reheating

Store cooled luqaimat in an airtight container at room temperature for up to 2 days. They will soften slightly but remain edible. Do not refrigerate (this accelerates staling). To reheat, place on a tray and warm in a 300°F (150°C) oven for 3–4 minutes until heated through. The orange honey dip keeps in a sealed jar in the refrigerator for up to 1 week; reheat gently before using.

Substitutions

pitted dates, preferably Medjool or Deglet Noor → figs, chopped. Use the same weight. Figs will create a slightly drier, less sweet filling; add 1 teaspoon of honey to compensate.
ground cloves → ground cardamom. Use the same amount. Cardamom gives a floral, spiced note instead of the warm clove flavor. This is a traditional Middle Eastern alternative.
fresh orange juice → fresh lemon juice. Use the same volume. This creates a sharper, more citric dip. Reduce the zest from ½ teaspoon to ¼ teaspoon lemon zest.
instant yeast → active dry yeast. Use the same weight (5 g). Active dry yeast works but may need an extra 10–15 minutes to rise fully.