لقيمات

Mix the dry ingredients (flour, sugar, cornstarch, semolina, yeast, and salt) in a bowl.

Gradually add the vegetable oil and warm water, stirring until a consistent mixture is formed.

If the batter is too thick, add a small amount of water to adjust the consistency.

Cover the batter and let it rest for 1 hour until it doubles in size.

Prepare the syrup by combining 2 cups of sugar and 1 1/4 cups of warm water in a saucepan over medium heat, stirring until the sugar dissolves. Add the lemon juice and let it boil for 10 minutes, then remove from heat to cool completely.

Heat the oil well in a deep frying pan over medium heat.

Reduce the heat slightly before frying.

Use a small spoon dipped in oil to scoop and drop small portions of batter into the hot oil.

When the luqaimat turn light golden, remove them from the oil and let them cool slightly.

Reheat the oil and fry the luqaimat again until they become golden brown and crispy.

Immediately transfer the fried luqaimat into the cooled syrup to absorb it.

Garnish with cinnamon and crushed pistachios if desired.