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Lgimat, Persian fritters in date syrup

Lgimat, Persian fritters in date syrup

Desserts

Golden Persian doughnuts, made with a light and airy dough and then dipped in warm date syrup: a delicious and energy-boosting treat.

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Recipe from Roozitaa, Doostdar, 1TouchFood, adapted by Recette de cuisine · · updated on

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The “ligamat,” also known as “lig”, is a Persian fried dough pastry that is then soaked in date syrup. It’s a sweet and energy-rich treat that is popular with children.

Ingredients and directions

  • Prep time20 min
  • Cook time20 min
  • Resting2 hr 30 min
  • Total3 hr 10 min
  • DifficultyMedium
  • CostBudget
  • Cooking methodfrying
  • Estimated cost$4.56 $0.76 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.
  • Vegetarian

Ingredients

6 people
  • $0.40
  • $2.64
  • $0.11
  • $0.40
  • $1.01

Prices from US supermarkets for 4 of 5 ingredients; Belgian prices for the rest.

Directions

  1. Mix the yeast and flour together, then gradually add the water to form a dough. ≈ 4 min
  2. Pour the dough into a covered container and let it rise for 2 to 3 hours in a warm place.
  3. First, beat the egg, then incorporate it into the dough along with the flour to create a fairly fluid dough. ≈ 4 min
  4. Pour commencer, pour the dough into a special funnel, then let it fall into the hot oil in small circles. Fry until golden brown. If you don’t have a funnel, use a tablespoon.
  5. Remove the doughnuts using a slotted spoon and then dip them in the gently warmed date syrup, allowing them to absorb the flavor.
  6. Drain them on a colander, then serve.

The bill

Lgimat, Persian fritters in date syrup

  • 250 g of wheat flour$0.40
  • 240 ml date syrup$2.64
  • 2 tablespoons of cornstarch$0.11
  • 1 egg$0.40
  • 240 ml of neutral oil$1.01

Total$4.56

that's $0.76 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 250 g of wheat flour
  • 480 ml of water
  • 240 ml date syrup
  • 2 tablespoons of cornstarch
  • 1 teaspoon of yeast
  • 1 egg
  • 240 ml of neutral oil

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