Luqaimat

Prepare the Dough

In a large bowl, mix together the flour, cornstarch, instant yeast, sugar, and salt.

Gradually add the warm water and mix until you get a smooth, thick batter.

Stir in the tablespoon of vegetable oil.

Cover the bowl with plastic wrap and let it rest in a warm place for about 1-2 hours, or until the batter doubles in size.

Prepare the Sugar Syrup

In a small saucepan, combine the sugar and water. Bring to a boil over medium heat, stirring until the sugar is dissolved.

Add the lemon juice and continue to boil for another 5-7 minutes until the syrup thickens slightly.

Remove from heat and stir in the rose water or orange blossom water if using. Set aside to cool.

Fry the Luqaimat

In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Using a spoon or your hands, drop small portions of the batter into the hot oil. Fry in batches to avoid overcrowding the pan.

Fry the dough balls until they are golden brown and crispy on all sides, about 3-4 minutes.

Use a slotted spoon to remove the luqaimat from the oil and drain on paper towels.

Coat with Syrup

While the luqaimat are still warm, dip them into the prepared sugar syrup, ensuring they are well-coated.