Awamat (Lebanese doghnuts)

 

 

Awamat (Lebanese doughnuts)

 

Awamat are balls of yeast dough fried in oil and  dipped in orange blossom flavored sugar syrup (atter).  They are crunchy on the outside and soft, sweet and syrupy on the inside.  Almost all oriental sweet shops sell these treats so no one bothers to make them at home in Lebanon.  To all my fellow Lebanese readers living abroad, here is a wonderful recipe that will help you cure your cravings for awamat.  And to all my readers who have never heard about awamat, I tell you, do give these crispy balls a try – though awamat are a bit of a project but tasting the final product makes it all worthy.  .  A crowd pleaser both in taste and quantity.

 

Awamat - that are egg and dairy free - are normally made with flour. I added mashed potatoes to the batter, and glad I did! The potato puree did its magic to these balls, giving them the perfectly crispy texture. 

 

Follow the step by step photos.  Happy eating!!

 

If you are having difficulty scooping the dough with your hands, you may place the dough in a pastry bag with a plain tip and start squeezing the pastry bag to pop up the balls.  I believe that with your hands you are able to create better looking balls.

 

 

 

 

 

 

 

 

 

 

 

 

Prepare sugar syrup

 

 

 

 

Place the potatoes in a large pot, cover with water and bring to a boil. Cover the pot and simmer for 20 minutes or until fork tender.  Drain and when cool enough to handle, peel the potatoes

 

 

 

 

 Mash well, using a potato masher

 

 

 

 

 In a bowl, mix together the dry yeast, flour, baking soda and 2 cups of lukewarm water.

 

 

 

 

To the mashed potatoes, add the batter and mix well to homogenize the mixture.

 

 

 

 

Cover the batter with a piece of cloth and store in a warm place for 11/2 hours or until it doubles in size.

 

 

 

 

Scoop out a little dough, enough to fill your hand.  Squeeze your fist hard enough to push a ball dough between your thumb and index finger. (The size is of a cherry). Drop into the hot oil and start frying the balls in batches.  

 

 

 

 

Reduce heat to medium to ensure complete cooking and even browning. The balls will swell and float on top. Stir until golden and crisp.

 

 

 

 

Remove from oil with a slotted spoon and drop into the sugar syrup.  Allow the balls to absorb the sugar (just for one minute)

 

 

 

 

 Transfer to a dish and serve.

 

 

 

 

 

 

 

 

 

 

 

 

 


     Ingredients:

 

 

3 cups all-purpose flour

 500g. / 1 lb. 2 oz. potatoes, about 3 medium sized pieces

1 tablespoon active dry yeast

2 cups lukewarm water

¼ teaspoon baking soda

4 cups of canola oil, for deep frying

 

 

For the sugar syrup

3 cups granulated sugar

11/2 cups water

2 tablespoons lemon juice

2 tablespoons orange blossom water

 

 

Directions:

 

First off, prepare the sugar syrup:  Add the sugar, water and lemon juice to a saucepan and cook over medium heat.  Stir occasionally until the mixture starts boiling.  Reduce heat to very low and simmer, uncovered, for 7 minutes. Add the orange blossom water, remove from heat and set aside.

 

Place the potatoes in a large pot, cover with water and bring to a boil. Cover the pot and simmer for 20 minutes or until fork tender.  Drain and when cool enough to handle, peel the potatoes and mash well, using a potato masher.  Transfer to a large bowl.

 

To the mashed potatoes, add the dry yeast, flour, baking soda and 2 cups of lukewarm water.

 

Beat the batter with a wooden spoon until it becomes smooth.

 

Cover the batter with a piece of cloth and store in a warm place for 11/2 hours or until it doubles in size.

 

After 11/2 hours, heat the oil in a saucepan to an adequate frying temperature.

 

Scoop out a little dough, enough to fill your hand.  Squeeze your fist hard enough to push a ball dough between your thumb and index finger. (The size is of a cherry)

Drop into the hot oil and start frying the balls in batches.  Reduce heat to medium to ensure complete cooking and even browning.

 

The balls will swell and float on top. Stir until golden and crisp.

 

Remove from oil with a slotted spoon and drop into the sugar syrup.  Allow the balls to absorb the sugar (just for one minute). Transfer to a dish and serve.

 

 

 

 

NB: For a more crispy texture, fry the balls twice befrore dipping in the sugar syrup. That is optional.

 

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Marhaba, and welcome to my blog! Discover the secrets behind the symphonies of flavor that make up Lebanese cuisine. Join my blog and take a sneak peak at my cookbook, Hadia... Lebanese Style Recipes .