Levantine cuisine · Desserts & Sweets

Awameh (Fried Dough Balls in Syrup)

Crispy yeast-dough balls, fried golden and dipped hot into cold lemon syrup.

Ingredients · for 6 servings

• 300 g flour
• 60 g cornstarch
• 7 g dry yeast
• 1 tsp sugar
• 280 ml lukewarm milk
• 1 pinch salt
• 500 g sugar for the syrup
• 1 tbsp lemon juice
• 1 tbsp orange blossom water
• 700 ml frying oil
• 2 tbsp sesame seeds

Instructions

1. Dissolve the yeast and 1 tsp sugar in the lukewarm milk and let stand for 10 min., until a foamy crown forms.
2. Stir the flour, cornstarch, and salt with the yeast milk into a very soft, sticky batter, and let rise covered in a warm spot for 1 hour, until it bubbles and has doubled.
3. Meanwhile, cook 500 g sugar with 300 ml water and the lemon juice for 10 min. into a lightly thickened syrup, stir in the orange blossom water, and chill the syrup completely.
4. Heat the frying oil to 170 °C and, using two wet teaspoons, scoop small balls of batter and slide them into the oil – keep dipping the spoons in water so nothing sticks.
5. Fry the balls for 4–5 min., turning occasionally, until golden brown and crisp all over; don't crowd the pot so the oil stays hot.
6. Dip the hot balls in the cold syrup for 30 sec., drain, sprinkle with sesame seeds, and serve while still warm.