Awameh

Name: Awameh
Prep time: 26 min
Cook time: 75 min
Total time: 101 min
Yield: 8
Cuisine: Levantine
Ingredients: 2 cups flour; 2 tablespoons cornstarch; 1 tablespoon instant yeast; 1 teaspoon sugar; a pinch salt; 1.5 cups warm water; about 2 cups frying oil; 1 cup cold syrup

Light dough balls that are fried until golden and crispy and dipped in syrup — floating on top of it, hence the name.

Vegan

Cooking time: 1 hr 41 min
Hands-on time: 26 min
Free time: 1 hr
Difficulty: Medium
Cuisine: Levantine
Calories: 430
Contains: Gluten

Some call it luqmat al-qadi, others awameh — but the pleasure is the same: a thin, crisp shell, an airy, almost hollow center, and cold syrup. The secret of real crunch is a quick dip in the cold syrup, not a long soak.

Before you start

Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the fire or oven.
Heat and restingPrepare the ingredients precisely and allow the dessert time to cool or set before cutting.

Ingredients

8people

Amounts follow the number of people

To prepare awameh

2 cups flour — Sifted, then spooned lightly into the cup
2 tablespoons cornstarch — Sifted, then spooned lightly into the cup
1 tablespoon instant yeast — Instant, and within its use-by date
1 teaspoon sugar — fine white
a pinch salt — Add gradually, tasting as you go
1.5 cups warm water — A thick batter
about 2 cups frying oil — As needed
1 cup cold syrup — Two cups

When doubling the quantity, use two molds of the same size instead of one deep mold, and maintain an even thickness for cooking.

Equipment

Small pot for the syrup — The syrup must be completely cold when the awameh come out of the oil.
Deep pot for frying — Plenty of medium-hot oil with constant stirring so the balls stay round.

Method

Mix the flour, starch, yeast and sugar, then gradually add warm water until you get a soft, liquid batter.
8 min
You’ll know it’s ready when
A thick consistency that flows slowly from the spoon like liquid yogurt — it cannot be shaped by hand.
Tip: Slightly looser is better than too stiff: a stiff dough gives hard awameh.
Cover the dough and leave it to rise in a warm place.
1 hrYou can walk away
You’ll know it’s ready when
It has doubled in size and small bubbles cover the surface.
Tip: Keep it out of drafts, or it will stop rising.
Prepare the syrup and let it cool completely.
15 minYou can walk away
You’ll know it’s ready when
It flows heavily from the spoon and is cold on the back of the hand.
Tip: The syrup rule: cold syrup on hot fried dough, otherwise it soaks in and goes soggy.
Heat the oil over medium heat, then drop small balls with a spoon moistened with water.
5 min
You’ll know it’s ready when
The ball floats within seconds and steady bubbles rise around it.
Tip: Wet the spoon each time so that the dough does not stick.
Stir it constantly until it puffs up and browns on all sides.
8 min
You’ll know it’s ready when
Evenly dark golden, and light in the strainer.
Tip: Medium heat is a must: very hot oil browns the outside and leaves the center raw.
Remove them from the oil and dip them directly into the cold syrup, then drain them.
5 min
You’ll know it’s ready when
Shiny on the outside and remains crispy when bitten after draining.
Tip: A few seconds in the syrup is enough — a long dip softens them.