Middle Eastern Sweets Middle EasternMedium

Beetroot Luqaimat with Tahini-Date Dipping Sauce

Name: Beetroot Luqaimat with Tahini-Date Dipping Sauce
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: ¾ cup (180 g) beetroot puree (fresh or canned, drained), drained if canned, at room temperature; 1 cup (120 g) whole wheat flour; ¾ cup (90 g) all-purpose flour; 1½ teaspoon (6 g) baking powder; ¼ teaspoon (1½ g) fine sea salt; ½ teaspoon (1 g) ground cardamom; ½ teaspoon (2½ ml) vanilla extract; ½ cup (120 g) plain Greek yogurt, full-fat, at room temperature; 2 tablespoon (30 ml) neutral vegetable oil; 3 cup (700 ml) neutral vegetable oil for deep frying, for frying to 350°F (175°C); ¾ cup (150 g) Medjool dates, pitted, pitted; ⅓ cup (85 g) tahini (sesame paste); 2 tablespoon (40 g) honey; ½ cup (120 ml) warm water; 1 tablespoon (15 ml) fresh lemon juice; to taste fine sea salt

From the MyKitchenBank Kitchen

Crispy, golden fried dough balls infused with vibrant beetroot puree, served warm with a silky tahini-date sauce. These luqaimat are aromatic with cardamom and vanilla, with a tender crumb inside. The earthy sweetness of beetroot pairs beautifully with the nutty tahini and caramelized date syrup, making these an elegant twist on the traditional Middle Eastern favorite.

Prep: 20 min
Cook: 15 min
Wait: 30 min
Total: 1 hr 5 min
Makes: About 16 luqaimat (serves 4 as a dessert)

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Ingredients

4 servings

For the luqaimat
¾ cup (180 g) beetroot puree (fresh or canned, drained), drained if canned, at room temperature
1 cup (120 g) whole wheat flour
¾ cup (90 g) all-purpose flour
1½ teaspoon (6 g) baking powder
¼ teaspoon (1.5 g) fine sea salt
½ teaspoon (1 g) ground cardamom
½ teaspoon (2.5 ml) vanilla extract
½ cup (120 g) plain Greek yogurt, full-fat, at room temperature
2 tablespoon (30 ml) neutral vegetable oil
For frying
3 cup (700 ml) neutral vegetable oil for deep frying, for frying to 350°F (175°C)
For the tahini-date sauce
¾ cup (150 g) Medjool dates, pitted, pitted
⅓ cup (85 g) tahini (sesame paste)
2 tablespoon (40 g) honey
½ cup (120 ml) warm water
1 tablespoon (15 ml) fresh lemon juice
to taste fine sea salt

Equipment (7)

Large heavy-bottomed saucepan or Dutch oven
Candy or deep-fry thermometer
Two small bowls (one for water, one for dough)
Small slotted spoon or ladle with holes
Paper towels
Small saucepan for sauce
Whisk

Steps

Before you start

Heat oil to 350°F (175°C) just before frying; a kitchen thermometer is essential for safe deep frying
Have wet hands ready for handling the dough
Prepare the tahini-date sauce first so it can cool slightly while you fry

1
Prepare the tahini-date sauce
- In a small saucepan over medium-low heat, combine the pitted dates and warm water.
- Simmer for 5–6 minutes until the dates are very soft and break apart easily.
- Remove from heat and let cool for 2 minutes.
- Add the tahini, honey, and lemon juice.
- Whisk until smooth and creamy, about 1 minute.
- Season with a pinch of salt to balance sweetness.
- If the sauce is too thick, whisk in 1–2 tablespoons more warm water until you reach a pourable consistency that coats the back of a spoon.
- Set aside and keep warm.
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Ready when: Dates are soft and dissolve easily; sauce is creamy and pourable
Tip: If sauce thickens as it sits, reheat gently with a splash of warm water to restore pourable consistency.
2
Mix dry ingredients
- In a medium bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, salt, and ground cardamom until evenly combined, about 30 seconds.
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Ready when: Spices are evenly distributed throughout the flour
3
Make the dough
- In a large bowl, gently fold together the beetroot puree, Greek yogurt, vegetable oil, and vanilla extract until just combined.
- Avoid overmixing.
- Add the dry ingredients to the wet ingredients and fold gently until a thick, shaggy dough forms.
- The dough should hold together but be slightly sticky—do not knead or overwork it.
- The dough should be softer and wetter than bread dough, more like a thick pancake batter that can be spooned.
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Ready when: Dough just comes together, slightly sticky, no streaks of dry flour
Tip: Overmixing toughens luqaimat; fold gently until ingredients are barely combined for tender results.
4
Rest the dough
- Cover the bowl with a damp kitchen towel and let rest at room temperature for 20–30 minutes.
- This allows the baking powder to activate and the flour to fully hydrate, ensuring light and fluffy fried balls.
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Ready when: Dough will be slightly puffed
5
Heat oil to frying temperatureOven 350°F / 175°C
- While the dough rests, pour the neutral vegetable oil into a large heavy-bottomed saucepan or Dutch oven.
- Heat over medium to medium-high heat until a candy or deep-fry thermometer reads 350°F (175°C).
- This should take about 8–10 minutes.
- Maintain the temperature throughout frying; use the thermometer to monitor.
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Ready when: Oil reaches 350°F (175°C) on a thermometer
Tip: Do not let oil smoke or exceed 360°F (182°C), or the luqaimat will brown too fast and remain raw inside.
6
Prepare for frying
- Fill a small bowl with cool water and set it beside your frying station.
- Line a plate with paper towels.
- Dip a small slotted spoon or ladle with 1-inch holes into the water to wet it slightly—this prevents the sticky dough from sticking to the utensil.
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Tip: Wet the spoon before each scoop to prevent dough from sticking.
7
Fry the luqaimatOven 350°F / 175°C
- Working in batches to avoid crowding, use the wet spoon to scoop roughly walnut-sized portions of dough (about 1 tablespoon each).
- Drop 4–5 balls at a time into the 350°F (175°C) oil.
- They will sink briefly, then rise.
- Fry for 2–3 minutes, then gently turn with a slotted spoon and fry the other side for 1–2 minutes more, until deep golden brown on all sides.
- Each batch takes about 4–5 minutes total.
- Transfer to the paper towel-lined plate to drain.
- Keep the oil temperature steady at 350°F (175°C).
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Ready when: Luqaimat are deep golden brown on all sides, hollow and crispy on the outside, cooked through inside
Tip: If the first batch sinks and does not rise, the oil is not hot enough or the dough is too heavy; check temperature and let oil reheat between batches.
8
Serve warm
- Arrange the warm luqaimat on a serving platter.
- Drizzle generously with the tahini-date sauce or serve it alongside in a small bowl for dipping.
- Serve immediately while the luqaimat are still warm and crispy on the outside.
- The sauce will coat the warm balls beautifully.
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Tip: Luqaimat lose crispness after 15–20 minutes; eat them as soon as possible for the best texture contrast.

Good to know

Tips

Keep your thermometer handy during frying; oil temperature is the key to luqaimat that are golden outside and cooked through inside without absorbing excess oil.
Do not skip the rest period for the dough—it allows the baking powder to activate, resulting in light, airy luqaimat rather than dense, heavy ones.
The dough will be sticky by design; this produces tender, pillowy luqaimat. Wet your spoon frequently to prevent sticking when scooping.
For a crunchy exterior and tender interior, serve the luqaimat within 10–15 minutes of frying while they are still warm. After this, they soften as they cool but can be crisped again by gentle reheating.

Make ahead

The tahini-date sauce can be made up to 2 days ahead and stored in an airtight container in the refrigerator. Reheat gently over low heat, whisking in a tablespoon of warm water to restore a pourable consistency. The dough is best fried fresh, but you can prepare it up to 2 hours ahead, cover it, and fry just before serving.

Storage & reheating

Luqaimat taste best eaten fresh and warm but can be stored in an airtight container at room temperature for up to 24 hours. To reheat, place on a baking sheet and warm in a 300°F (150°C) oven for 5–7 minutes until they crisp up. The tahini-date sauce keeps covered in the refrigerator for up to 4 days. Both the luqaimat and sauce can be frozen separately for up to 1 month in airtight containers; thaw at room temperature and reheat as described.

Substitutions

beetroot puree (fresh or canned, drained) → Cooked and mashed sweet potato or carrot puree (drained of excess liquid). Will give a milder, slightly sweeter flavor; the color will be less vibrant but the texture remains airy.
plain Greek yogurt, full-fat → Buttermilk or plain unsweetened dairy-free yogurt (oat or soy). Provides acidity and tender crumb; adjust water in dough if using a thinner liquid.
whole wheat flour → All-purpose flour or spelt flour. All-purpose flour yields a lighter, paler result; spelt adds nuttiness. Reduce total flour by 1–2 tablespoons if substituting with spelt.
Medjool dates, pitted → Dried figs or raisins reconstituted in warm water. Figs create a slightly earthier sauce; raisins result in a fruitier sweetness. Use the same weight and processing method.