Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Date-stuffed lugaimat

Arabic 20 Mins Prep · 10 Mins Cook

To make the dough, mix the flour, milk powder, instant yeast, cornstarch and salt in a large bowl. Gradually add the warm water to the dry mixture. Mix until everything is well incorporated and a soft and sticky dough forms. Add more or less water as needed. Refrigerate for 1 hour.
Pit and halve the dates.
Place the oil in a large pot or a deep fryer and heat to 180°C.
Using a teaspoon, scoop out a small amount of the dough, press a date half into the dough, covering it as much as possible, then drop it into the oil and fry until golden. Drain on paper towels. Fry in small batches until all the date halves have been used.
Drizzle the lugaimat with the honey, sprinkle with the sesame seeds and serve.