Luqaimat

Step 1: Crumble ¼ tsp saffron threads into ¼ cup warm milk and leave for 5 minutes until the milk is deep yellow.

Step 2: In a large bowl whisk 9 oz plain flour, 2 tbsp cornflour, ¼ oz instant dried yeast, 1 tbsp sugar, ½ tsp ground cardamom and ¼ tsp salt. Add the saffron milk, 2 tbsp plain yogurt and 1 cup warm water and beat with a spoon or your hand for 2–3 minutes into a smooth, thick, sticky batter, a little looser than bread dough.

Step 3: Cover and leave in a warm spot for 45 minutes to 1 hour, until doubled, bubbly and stretchy when you lift a spoonful.

Step 4: Heat 4 ¼ cups vegetable oil in a deep pan to 350°F over a medium heat; a drop of batter should rise at once and sizzle steadily. Common mistake: oil that is too hot browns the outside before the middle cooks, leaving doughy centres.

Step 5: Take a handful of batter and squeeze it up between thumb and forefinger, scooping off walnut-sized balls with a wet teaspoon straight into the oil. Fry 10–12 at a time, turning them with a slotted spoon, for 4–5 minutes until deep golden and crisp all over. They often turn themselves.

Step 6: Drain on kitchen paper. While still warm, drizzle with ½ cup date syrup (dibs) and scatter with 1 tbsp toasted sesame seeds. Eat within the hour, while crunchy.