Saed News: Lugaimat is one of the delicious and traditional Iranian sweets that closely resembles the sweet known as *Bamiyeh*. The origin of this tasty treat belongs to the Bushehr province. To view the full and step-by-step guide on how to make Lugaimat, stay with us on our website.
According to Saad News Family Magazine, to prepare Lugaimat, mix the flour and yeast with warm water and let the dough rest until it rises. Then, add the egg and cornstarch, and heat the oil on low heat. Pour the dough into a piping bag, fry in hot oil until golden, and then place it in date syrup or saffron syrup. Finally, place the Lugaimat in a strainer, remove the excess oil, decorate with coconut powder, and serve.
Ingredients for Making Lugaimat: For 8 people
White flour: 2 cups
Egg: 1
Date syrup: 1 cup
Liquid oil: 1 cup
Yeast: 1 teaspoon
Cornstarch: 2 tablespoons
Water: 2 cups
Lugaimat Recipe:
Preparing the dough:
First, sift the white flour into a large bowl, add the yeast, and gradually add warm water. Mix the ingredients with a spoon until the dough forms, then cover the bowl with plastic wrap.
Resting the dough:
Place a towel over the bowl and let the dough rest in a warm place, like next to a heater, for about 2 hours to rise. Then, crack the egg into a small bowl, add the cornstarch, and mix well.
Heating the oil:
Once the dough has risen, add the egg and cornstarch mixture to it and stir until you get a soft dough. Then, pour the oil into a small, deep pot, and heat it on low heat until the oil is hot.
Frying the Lugaimat:
Place the dough in a piping bag, and when the oil is hot, squeeze the dough out into the oil, cutting it with scissors to let the dough drop in the oil and fry. You can fry as much dough as the size of your pot allows.
Soaking in date syrup:
Turn the Lugaimat over in the oil to ensure they fry evenly. Pour the date syrup into a small pot and heat it on low. Once the Lugaimat are fried, use a slotted spoon to remove them from the oil and place them in the date syrup.
Removing excess oil:
After removing the Lugaimat from the oil, place them in a strainer to drain the excess oil (or use a towel). If you don't like the taste of date syrup, you can soak them in cooled saffron syrup instead.
Decoration and serving:
Allow the sweets to soak in the syrup for 3 minutes, then remove them and place them in a strainer to remove excess syrup. Transfer them to a serving dish and decorate with coconut powder. Enjoy!
Tips for Making Soft Lugaimat: Using the above recipe, the Lugaimat will be crispy and brittle. If you prefer a softer texture, you can add half a cup of strained yogurt to the dough. Adding yogurt will make the texture of the Lugaimat soft and tender.
