Crispy Sweet Fried Dough Dumplings with Syrup (Luqaimat)

Prepare the dough: In a large bowl, combine the flour, yeast, 1 tablespoon of sugar, and salt. Gradually add the warm water, mixing until a smooth, slightly sticky batter forms. Cover the bowl with plastic wrap and let it proof in a warm place for 1-1.5 hours, or until doubled in size.

Make the syrup: While the dough proofs, combine 200g sugar, 150ml water, lemon juice, and cardamom pods (if using) in a small saucepan. Bring to a boil over medium heat, then reduce heat and simmer for 5-7 minutes until slightly thickened. Remove from heat and let it cool completely.

First Fry: Heat the vegetable oil in a deep pot or wok to 160°C. Using two small spoons (or your hand, squeezing dough between thumb and forefinger and scraping with a spoon), carefully drop small balls of dough into the hot oil. Fry in batches for 3-4 minutes until lightly golden and cooked through but not fully browned. Remove with a slotted spoon and place on a wire rack.

Second Fry: Increase the oil temperature to 180°C. Return the partially fried luqaimat to the hot oil in batches. Fry for another 2-3 minutes, stirring constantly, until they are deep golden brown and crispy.

Soak in syrup: Immediately transfer the hot, crispy luqaimat from the oil directly into the cooled syrup. Toss gently to coat them evenly.

Serve: Remove the luqaimat from the syrup using a slotted spoon, allowing excess syrup to drip off. Serve warm, garnished with sesame seeds or chopped pistachios if desired.