Homemade Awwamat: An Easy-to-Follow Recipe for Lebanese Doughnut Balls

Ingredients

  • 2 cups All-purpose flour
  • 1 teaspoon Instant yeast
  • 1/2 teaspoon Sugar
  • 1/2 teaspoon Salt
  • 3/4 cup Warm water
  • 2 cups Vegetable oil (for deep frying)
  • 2 cups Sugar (for syrup)
  • 1 cup Water (for syrup)
  • 1 teaspoon Lemon juice (for syrup)

Steps and instructions

  1. In a large bowl, combine the all-purpose flour, instant yeast, sugar, and salt.
  2. Gradually add the warm water to the dry ingredients, stirring until a dough forms.
  3. Once the dough is formed, knead it on a lightly floured surface for about 5 minutes, until it is smooth and elastic.
  4. Cover the dough and allow it to rest for about an hour, until it doubles in size.
  5. During the resting time, prepare the syrup by combining the sugar and water in a saucepan. Bring to a boil, then reduce the heat and let it simmer for about 10 minutes.
  6. Add the lemon juice to the syrup, stir, then remove from heat and allow it to cool.
  7. After the dough has risen, roll it into small balls about the size of a marble.
  8. Heat the vegetable oil in a deep fryer or large pan. When the oil is hot, gently drop the dough balls into the oil, taking care not to overcrowd them.
  9. Fry the dough balls until they are golden brown, then remove them with a slotted spoon and drain on paper towels.
  10. While still warm, dip each fried dough ball into the syrup, then place them on a serving dish.
  11. Repeat with the remaining dough balls. Allow the awwamat to cool slightly before serving.

Tools for making

Recipe variations

  • Coating the awwamat in cinnamon-sugar instead of dipping them in syrup
  • Adding a pinch of cardamom or nutmeg to the dough for a hint of spice
  • Using whole wheat flour or a mix of whole wheat and all-purpose flour for a healthier version
  • Adding finely chopped nuts like pistachios or almonds to the dough for added texture and flavor
  • Using coconut milk instead of water for a subtle coconut flavor
  • Adding a teaspoon of rosewater or orange blossom water to the syrup for a floral twist
  • Stuffing the awwamat with a small piece of chocolate, Nutella, or a date paste before frying
  • Drizzling the fried awwamat with honey or chocolate sauce instead of using syrup
  • Serving the awwamat with a side of flavored dipping sauces like caramel, raspberry, or vanilla
  • Making savory awwamat by adding herbs like parsley, cilantro, or dill to the dough

Recipe overview

Awwamat is a delightful Lebanese dessert that is cherished in various parts of the Middle East. This sweet treat, composed of deep-fried dough balls soaked in a sugary syrup, is a familiar sight at festive occasions and gatherings. Making Awwamat at home is a fun and rewarding process, resulting in a delicacy that is both enjoyable to make and delicious to eat. The simple dough, which is made from everyday pantry ingredients, is deep-fried until golden and then dipped in homemade sugar syrup. The result is a deliciously sweet dessert with a unique texture that is crispy on the outside, yet soft and fluffy on the inside. Get ready to immerse yourself in the rich flavors of the Middle East with this simple yet indulgent recipe for Awwamat.

Common questions

  1. Can I use whole wheat flour instead of all-purpose flour?
    While you can substitute whole wheat flour for all-purpose flour, it may result in a denser texture for the awwamat.
  2. How long does it take for the dough to double in size?
    The dough usually takes about an hour to double in size, but the time can vary depending on the temperature of the room.
  3. Can I use a different type of oil for deep frying?
    Yes, you can use other types of oil suitable for deep frying, such as canola oil or peanut oil.
  4. Can I skip the lemon juice in the syrup?
    The lemon juice helps balance the sweetness of the syrup, but if you prefer, you can omit it.
  5. How long can I store the awwamat?
    The awwamat is best enjoyed fresh and is recommended to be consumed within a day or two. However, you can store them in an airtight container at room temperature for up to 3 days.
  6. Can I freeze the awwamat?
    It is not recommended to freeze the awwamat as they may become soggy and lose their texture when thawed.
  7. Can I make the syrup ahead of time?
    Yes, you can prepare the syrup ahead of time and store it in the refrigerator for up to a week. Just make sure to reheat it before dipping the awwamat.

Serving dishes and utensils

Origin stories

Awwamat, these delightful little spheres of sweetness, hail from the Levant region, embracing countries like Lebanon, Syria, Palestine, and Jordan. They've been a staple in these cultures for centuries, owing their presence to the age-old tradition of using simple ingredients to create something truly extraordinary. The name “Awwamat” translates to "floaters" in Arabic, referring to the way these dough balls float in the sugary syrup they are soaked in. Traditionally, they are served during the month of Ramadan and other festive occasions, symbolizing sweetness, celebration, and the beauty of sharing. The charm of Awwamat lies in its simplicity and the joy it brings to those who partake. Every bite into these sugar-soaked balls takes you on a gastronomical journey through the rich culinary heritage of the Levant.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.