Lugaimat – Crispy Mini Donuts

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Ever heard of Lugaimat? These bite-sized delights are a hit across North Africa and the Middle East, and trust me, they’re absolutely scrumptious! While they may go by different names like Lugma or luqma al qadi, they all share one thing in common – they’re downright delicious. Making the dough is a breeze, and the best part? You can get creative with toppings and flavors!

I like to call these treats lugaimat, but they’re known by many names depending on where you are – Lugma, luqma al qadi, zalabiya, or awameh. They’re essentially crunchy on the outside and delightfully soft on the inside. Picture this: a fluffy, sponge-like texture that’s so addictive! Traditionally, they’re dunked in honey or simple syrup, but nowadays, you’ll find them dressed up with chocolate or cookie sauces. Let’s dive into making them at home!

Here are some fun twists to try:

  • Drizzle with milk chocolate or white chocolate.
  • Top with cheesecake sauce and strawberries.
  • Dust with cinnamon sugar for a churro-inspired flavor.
  • Infuse simple syrup with orange blossom water.
  • Drizzle with honey and sprinkle with crushed nuts.

With these variations, you can put your own spin on classic lugaimat. So, roll up your sleeves, get creative, and enjoy experimenting with different flavors and textures to craft your perfect bite!

Lugaimat – Crispy Mini Donuts

Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Course Dessert
Servings 8 people


**For the Dough:**

  • – 2 teaspoons of instant yeast
  • – 1 1/2 cups of warm whole milk
  • – 1 tablespoon of white sugar
  • – 1 teaspoon of salt
  • – 2 cups of all-purpose flour
  • – 3 tablespoons of cornstarch


  • – Vegetable oil for frying
  • – Cookie butter spread
  • – Crushed cookies
  • – Pistachio sauce
  • – Chopped pistachios


  • In a large mixing bowl, mix warm milk with yeast until dissolved.
  • Add sugar, salt, flour, and cornstarch. Mix with a dough hook until a stretchy dough forms.
  • Cover and let it rise in a warm place for an hour until doubled in size.
  • Heat vegetable oil to 325°F in a frying pan.
  • Transfer dough to a piping bag and pipe small balls into the oil.
  • Fry until golden brown, then drain on a wire rack.
  • Serve warm, topped with your favorite sauces and toppings. My favorite combo? Pistachio sauce, cookie butter spread, crushed pistachios, and biscoff cookies. Enjoy!

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