One of the most popular Emirati desert dishes is ‘Ligamat’, which are small dumplings made of butter, milk, sugar, flour,saffron, cardamom, deep-fried and then drizzled with date syrup. They are served at anytime, as a breakfast food or a late night dessert. ‘Ligamat’ happen to be the most popular item in the cultural meals we offer at SMCCU. Therefore, this week, we would like to share with you the recipe so you can try making them at home.
- 2 1/2 cups flour
- 1 tablespoon yeast
- 2-2 1/4 cups warm milk
- 3 tablespoons yogurt
- 3 tablespoons cornflour
- 1 teaspoon salt
- Vegetable oil (for frying)
- Sesame seeds (optional)
- Sift dry the ingredients into a bowl.
- Add in the yoghurt and milk and mix them well until the batter is somewhat thicker than a pancake batter consistency. The mixture should not be watery or too thick.
- Rest the batter, allowing it to rise in a warm place for 1/2 an hour.
- Heat the vegetable oil. When hot, drop a teaspoonful of the batter and cook until it just turns golden brown.
- Drain the oil and place the ‘Ligamat’ immediately into the date syrup and toss it well, allowing it to coat the dumpling.
- When coated completely remove and place on a serving dish.
- Sprinkle sesame seeds over it before serving (optional)
- Serve warm and “bil afieh’ or as the French say ‘bon appétit’ 🙂