AJ’s doughnut submission is one that I think a lot of us around the world are very familiar with. Egyptian Loqma, often called Luqmat al-Qadi or simply Loqmet el-Qadi (meaning “Judge’s Bite”), is a beloved dessert with a long history rooted in Middle Eastern and Mediterranean cuisine. These golden, crispy dough balls have been a staple in Egyptian culture for centuries, delighting people with their light texture and delicate sweetness.

Origins of Loqma

The origins of Loqma date back to the Abbasid Caliphate (8th-13th century), where they were first recorded in Arabic culinary texts. Historically, they were served in the palaces of Baghdad, later spreading across the Islamic world, from Persia to the Ottoman Empire and North Africa. The name Luqmat al-Qadi suggests that these bite-sized treats were once reserved for the elite, particularly judges and high-ranking officials.

Loqma made its way to Egypt through trade and cultural exchanges, becoming a staple in Egyptian street food culture and home kitchens. Today, it is one of the most popular traditional desserts in Egypt, especially during festive occasions and Ramadan.

Loqma in Egyptian Tradition

In Egypt, Loqma is commonly enjoyed as a warm, syrupy treat after meals or during family gatherings. It is especially popular during religious celebrations such as Ramadan and Eid, where sweet dishes symbolize joy and togetherness. Street vendors and bakeries across Egypt serve fresh, hot Loqma, often offering them in small paper cones to be eaten on the go.

The traditional preparation involves deep-frying small spoonfuls of yeast-based dough until golden brown and then soaking them in sugar syrup or honey, often infused with rose water or orange blossom for added aroma and sometimes topped with crushed nuts for extra flavor. Some variations, like AJ’s, instead use a dusting of cinnamon and powdered sugar.

The Spread of Loqma

Over time, Loqma has traveled beyond Egypt’s borders, influencing desserts in Greece (as Loukoumades), Turkey (as Lokma), and other Mediterranean and Middle Eastern countries. Despite regional differences, the core elements remain the same: a light, airy dough fried to perfection.

Loqma Today

Modern variations of Loqma continue to evolve, with some chefs incorporating chocolate, caramel, or even Nutella fillings to cater to contemporary tastes. However, the traditional version remains a timeless favorite, preserving the authenticity of this centuries-old dessert.

Whether enjoyed on the bustling streets of Cairo or made at home for a special occasion, Egyptian Loqma remains a cherished symbol of sweetness, hospitality, and cultural heritage.