Name: Best Awameh
Prep time: 15 min
Cook time: PT-488722H14M30S
Total time: PT-488722H14M30S
Cuisine: Middle Eastern
Ingredients: 2 cups all-purpose flour; 2 tbsp cornstarch; 1 tbsp granulated sugar; 1/2 tsp salt; 2 tsp instant yeast; 1 1/4 cups warm water (approx.); Neutral oil, for frying (sunflower, canola, or vegetable oil); For Syrup:; 2 cups granulated sugar; 1 cup water; 1 tbsp lemon juice; 1 tsp rosewater or orange blossom water (optional)

Why You’ll Love This Recipe

Awameh offer the perfect balance of textures and flavors. Their light, airy centers paired with crunchy exteriors create a heavenly bite, especially when combined with cold syrup and a warm dough. With simple ingredients and a no-knead dough, this dessert is accessible and impressive—even for first-time

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All‑purpose flour
Cornstarch
Instant yeast
Granulated sugar
Warm water
Salt
Neutral oil (for frying)
For syrup: sugar, water, lemon juice (optional: rosewater or orange blossom)

Directions

Prepare the simple syrup: Combine equal parts sugar and water in a saucepan. Heat until the sugar dissolves and the mixture boils, then simmer briefly. Remove from heat and stir in lemon juice and, if using, rosewater or orange blossom. Chill completely—cold syrup is essential for the perfect texture.
Make the batter: Mix flour, cornstarch, sugar (a small amount), salt, yeast, and warm water until smooth and sticky. Cover and let it rise until bubbly and airy (usually ~1 hour, or up to 3 hours by some recipes).
Fry the dough balls: Heat oil to medium (about 325–350 °F / 160–175 °C). Using two spoons or a pastry bag, drop small spoonfuls of batter into the oil. They should puff up and float. Fry until golden and crisp.
Soak in syrup: Transfer hot fried balls into the cold syrup for a few minutes to absorb flavor—then remove and serve immediately.

Servings and timing

Yield: Approximately 40–55 pieces, depending on size
Prep time: 10–15 minutes
Rising time: 1–3 hours (batter fermenting period)
Cooking time: 15–20 minutes
Total time: Approximately 1¼ to 3¼ hours

Variations

Flavor-infused syrup: Add rosewater, orange blossom, cardamom, or a cinnamon stick to your syrup for extra aroma.
Spiced dough: Mix in ground anise, cinnamon, or saffron into the batter for depth and warmth.
Double-fry technique: For an even crunchier exterior, fry once to cook, drain, then fry a second time shortly before soaking.

Storage/Reheating

Awameh are best enjoyed fresh, immediately after frying and soaking—this ensures they stay crispy. If stored, keep in an airtight container and refrigerate; however, they will lose some texture over time. Leftover syrup can be refrigerated and reused for up to 2 weeks.

FAQs

What makes awameh float in oil?

The dough is light and airy; when dropped into hot oil, they rise to the surface, giving them the name “awameh,” meaning “floaters.”

Why should the syrup be cold?

The contrast between hot fried dough and cold syrup helps achieve the ideal texture: crunchy outside, tender inside.

Can I skip cornstarch?

Cornstarch contributes to the crispiness. Without it, the exterior may be softer.

Why did my awameh turn soggy?

Possible reasons: syrup was warm, dough didn’t rise enough, or oil wasn’t hot enough. Ensure hot-to-cold contrast and proper rising.

Can I make the dough without kneading?

Yes! Most recipes use a simple stir-and-rest method—no kneading

What oil is best for frying?

Use neutral oils with high smoke points, like sunflower, canola, or vegetable oil.

Can I bake awameh instead of frying?

Traditional awameh are deep-fried; baking won’t achieve the same texture.

Are they vegan?

Yes. The basic recipe contains no animal products when using plant-based syrup.Plant Based Arab

Can I freeze them?

It’s not recommended; freezing alters the texture significantly.

How to serve awameh?

Serve warm, garnished with crushed pistachios, sesame seeds, or a sprinkle of cinnamon—pairing beautifully with coffee or tea.

Conclusion

Awameh are a charming and indulgent Middle Eastern dessert that’s surprisingly simple to prepare. Their ethereal fluffiness, golden crunch, and syrupy sweetness make them endlessly satisfying—especially fresh from the fryer. Whether enjoyed during Ramadan or any cozy afternoon, mastering awameh means bringing a piece of tradition (and pure delight) into your kitchen