Awamat (Lebanese doughnuts) rank high with me; I am ashamed to say that awamat is one of those recipes that I avoid making, simply because I would eat the whole thing! Yes, these things are so addictive, so plan a little extra work out this week if you are planning to make!!
The fried balls have a crispy brown exterior with a dense sugar syrup interior. A vegan, dairy free and egg free recipe and a crowd pleaser both in taste and quantity – though a bit of project but tasting the final product makes it all worthy!
What ingredients go into awamat?
- All-purpose flour: All-purpose flour has a moderate protein content, it helps the batter hold without producing an overly chewy awamat!
- Cornstarch: It helps in browning and creating a super crisp crust!
- Potato: Most people don’t use potatoes to make awamat, but I believe they should! This magic ingredient helps the awamat absorb the sugar syrup way better! They don’t taste like mashed potatoes at all, so no worries here!
- Active dry yeast: It is the leavening ingredient to help the batter rise! It does require some rising time, usually 1 to 11/2 hours
- A very small pinch of salt: This very small pinch of salt will enhance the natural flavor, you won’t taste the salt!
- Lukewarm water: Lukewarm water activates the yeast better! But beware boiling and hot water can damage or kill the yeast!
Tips For Making Best Awamat!
- For best looking round balls, scoop out a little of the batter, enough to fill your hand. Squeeze your fist hand enough to push a ball dough between your thumb and index finger, the size of a cherry. This may look like a complicated process, but believe me it is not. Watch the video to make it easier for you to understand. Anyway, if you have 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, but definitely with your hands you are able to create better looking balls.
- One secret you need to know for making crispy awamat! In order to get a perfect awamat, you need to use a double fry method. This will cook the awamat balls way through, while also achieving the golden delicious crust that everyone loves.
- The sugar syrup should be room temperature when dipping the hot fried awamat!
Awamat (Lebanese doughnuts)
Description
The fried balls have a crispy brown exterior with a dense sugar syrup interior. A vegan, dairy free and egg free recipe and a crowd pleaser both in taste and quantity – though a bit of project but tasting the final product makes it all worthy!!
Ingredients
- 2 cups + 1 tablespoon all-purpose flour
- 1 teaspoon active dry yeast
- ¼ teaspoon salt
- 1 medium-sized potato boiled to fork tender
- 2 tablespoons corn flour/ cornstarch
- 2 cups lukewarm water
Sugar syrup
- 3 cups granulated sugar
- 11/2 cups water
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons orange blossom water
4 cups vegetable or sunflower oil
Instructions
- Prepare the sugar syrup: Add the water, sugar and lemon juice to a saucepan and cook over medium heat. Stir occasionally with a wooden spoon, until the mixture starts boiling. Reduce heat to low and simmer uncovered for 7 minutes. Add the orange blossom water, remove from heat and set aside.
- Place the potato in a pot, cover with water and bring to a boil. Cover the pot, reduce heat to low and simmer for 20 minutes or until fork tender. Drain. When cool enough to handle, peel the potato and mash well with a potato masher, leaving no lumps.
- Transfer the mashed potato to a large bowl, add the flour, active dry yeast, cornstarch and the lukewarm water. Whisk the batter until it becomes smooth. Cover the batter with cling film and store for 11/2 hours or until it doubles in size.
- In a large deep heavy-bottomed pot, heat oil to an adequate frying temperature.
- Scoop out a little dough, enough to fill your hand. Squeeze your fist hard enough to push a ball between your thumb and index finger, the size of a cherry. Watch the video to make it easier for you to understand.
- Drop into the hot oil, and start frying the balls in batches, as to not crowd the oil. Reduce heat to medium, and stir every now and then until the balls start to firm up a bit and turn to pale yellow. Watch the video!! Remove with a slotted spoon. Repeat until you have fried the whole batter.
- Return the fried balls to the hot oil, you need to do that in 3 batches, and fry again the awamat to a brown golden color. The double frying makes the awamat crispier.
- Remove with a slotted spoon, and drop into the sugar syrup. Allow the balls to absorb the sugar, for about 2-3 minutes. Remove the balls from sugar syrup and transfer to a serving dish, enjoy!!
Video
Notes
If you make this recipe, share your pictures on Facebook! I would love to see your creations!Hashtag them #Hadia's Lebanese Cuisine
Tried this recipe?Let us know how it was!
7 Comments
Wow, these Lebanese doughnuts look amazing! I think I could eat that whole bowlful!!
This looks super tasty!! I can’t wait to give it a try! It’s all delicious ingredients 🙂
are these like lukumades? I love those.
I’ll have to try these
This will be a sure hit at my house!
Definitely going to try this recipe/method.
I made these today and are absolutely delicious and came out sweet, perfect and crispy. I am into making desserts these days and so glad I found your blog. I was in Lebanon many years ago and your awamat bring back so many lovely scrumptious food memories. Thank you Hadia.