Ingredients

  • SpinneysFOOD Bottled Drinking Water 610ml
  • Dry yeast 1 tsp
  • SpinneysFOOD All-Purpose Flour 360g
  • SpinneysFOOD Extra Fine Caster Sugar 209g
  • Corn flour 2 tbsp
  • Coconut oil 2 tsp
  • Ground cardamom 1 tsp
  • Saffron A pinch
  • SpinneysFOOD Fine Sea Salt 1 tsp
  • SpinneysFOOD Pure Sunflower Oil For frying
  • Fresh ginger 5cm piece
  • SpinneysFOOD Cardamom Pods 5
  • SpinneysFOOD Cinnamon Stick 1
  • Cloves 6
  • Rooibos tea bags 2

Nutrition (Per serving)

  • Calories 700
  • Fat 17.6g
  • Saturates 3.6g
  • Protein 10.4g
  • Carbs 128.7g
  • Sugars 52.7g

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

Lugaimat with rooibos karak syrup

Middle Eastern 30 Mins Prep · 15 Mins Cook


  1. To make the lugaimat, combine 360ml of warm water and the yeast in a bowl and set aside for approx. 5 minutes or until foamy.
  2. Place the all-purpose flour, 2 tsp (approx. 9g) of caster sugar, corn flour, coconut oil, ground cardamom, saffron, salt in the bowl of a stand mixer fitted with the dough hook. Mix to form a soft dough. Cover the bowl with a cloth and set aside in a warm area until doubled in size (approx. 1 hour).
  3. Meanwhile, prepare the syrup, by combining 250ml of water, 200g of caster sugar, ginger, cardamom pods, cinnamon stick and cloves in a medium pot and bring to a gentle boil. Simmer for 5 minutes before removing the pot from the heat. Add in the tea bags and steep for 20 minutes. Strain the syrup and keep warm.
  4. Heat a pot of oil to 180°C. Dip a spoon in the hot oil. Then take a heaped teaspoon of the batter and using the oiled spoon push the batter off the teaspoon into the hot oil. Fry the lugaimat for 5-10 minutes or until golden. Repeat with the remaining batter. Drain on paper towels.
  5. Drizzle with the karak syrup immediately and serve.