Description
Awameh, also known as Luqaimat or Lokma, are Middle Eastern golden dough balls that are crisp on the outside, fluffy on the inside, and soaked in fragrant syrup. A festive favorite, especially during Ramadan, they’re simple yet indulgent.
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)
Instructions
- Prepare syrup: In a saucepan, combine sugar and water. Bring to a boil, simmer for 5 minutes, then add lemon juice and optional rosewater/orange blossom water. Cool completely in the fridge.
- Make batter: In a large bowl, mix flour, cornstarch, sugar, salt, yeast, and warm water until smooth and sticky. Cover and let rise 1–3 hours until bubbly.
- Heat oil to 325–350°F (160–175°C).
- Drop spoonfuls of batter into hot oil using two spoons or a piping bag. Fry until puffed, golden, and crisp.
- Remove with a slotted spoon and immediately place into chilled syrup for 1–2 minutes.
- Transfer to a plate, garnish with pistachios or sesame seeds if desired, and serve warm.
Notes
Cold syrup is key to crispy texture—never soak in warm syrup.Double-fry method yields extra crunch: fry lightly, rest, then fry again before soaking.Add spices like saffron, anise, or cinnamon to batter for variation.Serve fresh; storing will soften their texture.Garnish with crushed pistachios, sesame, or a dusting of cinnamon for presentation.
Nutrition
- Serving Size: 5 pieces
- Calories: 220
- Sugar: 18 g
- Sodium: 75 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 0 mg
