Lukhmi
In its own language: لقمی
Square pastry from Hyderabad filled with spiced minced meat
Lukhmi is a savoury pastry from Hyderabad, India, made by filling a yogurt-based dough with spiced minced meat, usually mutton. It is served as a starter or snack, especially at weddings and celebrations, and is shaped into flat squares.
- Lukhmi is a square, stuffed pastry from Hyderabad.
- The filling is usually spiced minced mutton (qeema).
- Yogurt is mixed into the dough for a tender texture.
- It is a traditional starter at Hyderabadi weddings.
- The name comes from the Arabic word for morsel.
What is Lukhmi?
Lukhmi is a savoury pastry from Hyderabad, shaped into flat squares and filled with a spiced minced meat mixture, usually mutton. The outer layer is made from a dough that uses yogurt, giving it a tender texture. The filling, known as qeema, is seasoned ground meat. Lukhmi is known for its crisp exterior and rich, savoury filling. It is typically served as a snack or as a starter at gatherings.
Where does Lukhmi come from?
Lukhmi comes from Hyderabad in the Deccan region of India. Its name is rooted in the Arabic word 'loqma', meaning morsel. The dish is a part of Hyderabadi cuisine and is especially linked to festive and celebratory occasions. Over time, it has become a staple at Hyderabadi weddings and other special events, reflecting the region’s rich culinary traditions.
How is Lukhmi made?
To make lukhmi, a smooth dough is prepared by mixing flour with yogurt. This dough is then rolled out and cut into squares. Each square is filled with a spiced minced meat mixture, often mutton qeema. The filled squares are then sealed and cooked, resulting in a pastry with a crisp outer layer and a savoury meat filling inside.
How and when is Lukhmi eaten?
Lukhmi is usually served as a starter or snack, especially at weddings and festive gatherings in Hyderabad. It is often enjoyed at the beginning of a meal, sometimes alongside other Hyderabadi dishes. The pastry is eaten by hand, and its small, square shape makes it easy to share at social events.
Kinds of Lukhmi
While the traditional filling is minced mutton, other meats like chicken can also be used. The basic method remains the same, but the choice of filling may vary according to taste or dietary preference. However, the classic Hyderabadi version is known for its mutton qeema filling.
What Lukhmi means
Lukhmi holds a special place in Hyderabadi celebrations, particularly weddings, where it is still served as an authentic starter. Its presence at such events highlights its role in local tradition and hospitality. The dish is closely associated with the festive and communal aspects of Hyderabadi cuisine.
Questions people ask about Lukhmi
What is lukhmi made of?
Lukhmi is made from a dough of flour and yogurt, filled with spiced minced meat, usually mutton.
Where does lukhmi come from?
Lukhmi comes from Hyderabad, in the Deccan region of India, and is part of Hyderabadi cuisine.
When is lukhmi usually eaten?
Lukhmi is typically served as a starter or snack, especially at weddings and festive gatherings.
What does lukhmi look like?
Lukhmi is a flat, square pastry with a crisp exterior and a savoury minced meat filling inside.
Are there variations of lukhmi?
While the traditional filling is mutton, other meats like chicken can be used, but the classic version uses mutton qeema.
Good reading and sources
The facts on this page come from the Wikipedia article "Lukhmi", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.
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