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Logaimat: little orbs of deliciousness
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Logaimat: little orbs of deliciousness

Logaimat: little orbs of deliciousness
Food
Logaimat. Pic: Rotana.

 

Fried, crispy dumplings, drizzled with date molasses, the humble logaimat has come a long way. While you can still find Emirati women frying massive batches of the hand-rolled dumplings in places like Global Village, restaurants have upped the game by adding a variety of flavours and toppings that have elevated the sweet dish to new heights.

 

Here’s where to find some of the best versions of logaimat and learn how to make it at home!

 

LOGMA, BOXPARK

For Logma’s loyal diners, its logaimat offerings are legendary. The little dough balls are spongy to bite into and come with sesame seeds and deliciously rich date syrup. Logma offers many tempting variants of the traditional logaimat: honey, nutella, Oreo, lotus and white chocolate, to name a few. They even have a salted caramel version, which comes with a generous topping of pecan nuts.

 

Prices range from AED 34 for the basic dish to AED 36 for the variations. Each dish has about 12 pieces, which can easily be shared by two.

 

AL FANAR RESTAURANT & CAFE, DUBAI FESTIVAL CITY

Logaimat

Logaimat. Pic: Dubai Festival City.

 

This Emirati restaurant serves the traditional version of logaimat, keeping it simple and delicious. Al Fanar serves a portion of dough balls that are fried to a golden crisp, with about 12 in a bowl, and drenched in date syrup. It’s best enjoyed while still fresh and warm.

 

A portion of logaimat here will set you back about AED 26.

 

SEVEN SANDS RESTAURANT, DUBAI MARINA

As its name suggests, this restaurant wants to take you through a culinary journey across the seven Emirates. Seven Sands believes in authenticity of experience, and thus their logaimat, or legemat as they spell it, is as close to tradition as you can get. The dough balls are set in a deep bowl and drizzled with syrup and topped with pistachios for an extra crunch.

 

The serving is generous and priced at AED 27 per portion.

 

KARAK AND RIGAG, UMM SUQUEIM

This Emirati food joint offers three versions of the logaimat, or luqaimat as they spell it. While Karak and Rigag has replaced the traditional date syrup with honey in their basic version, they appeal to a younger audience with the Lotus and Nutella variations.

 

The serving is generous, with 18–20 pieces, and prices starting at just AED 18.

 

TREEJ CAFE, LA MER

“Emirati and beyond” is the slogan for this new addition to Dubai’s culinary scene. Although the menu at Treej Café reflects a lot of fusion food, they have stuck to tradition when it comes to their logaimat, keeping it simple with a date topping.

Priced at AED 30 per serving, this warm dessert is perfect for the ambience at the location.

 

KARAK HOUSE, DOWNTOWN DUBAI

A fusion concept, Karak House blends the best of Emirati and Indian flavours for a unique culinary experience. In addition to the range of tea and accompaniments, their logaimat is a sweet-lover’s delight. They label it Choco Lugaimat and serve the dough balls coated in chocolate date syrup and Nutella, garnished with sesame seeds.

 

Each portion is priced at AED 36, but the generous chocolatey flavours make it worthwhile.

 

MAKE LOGAIMAT YOURSELF

Logaimat

Logaimat. Pic: Rotana.

 

Chef Maher Aljawabra, Executive Sous Chef, Rose Rayhaan by Rotana, provides an easy recipe for making the deliciously decadent logaimat at home.

 

Ingredients (about 14 pieces)

  • 3 cups of flour
  • 2 1/4 cups of warm water
  • 1/2 cup of sugar
  • 1 teaspoon of instant yeast
  • 2 eggs
  • 1/2 teaspoon of cardamom powder
  • 1/2 teaspoon of saffron
  • Frying oil (shallow)

 

Method

  1. Add all the ingredients except for the oil to a deep pot and mix well to create the dough.

  2. Leave the dough for 1 hour until it doubles in size (depending on the room temperature).

  3. Pour the oil into a frying pan on medium heat; make sure the oil does not fill more than half the depth of the pan.

  4. Drop bite-sized amounts of dough by hand or with a spoon into the oil, and keep on turning them over until they turn golden brown.

  5. Drain the excess oil by placing the dough balls in a strainer or on drying paper.

  6. Place the logaimat on a plate, pour molasses to cover, and garnish with roasted sesame seeds.