Awwami Delight: Crispy Middle Eastern Donut Balls
Savor the delightful taste of Awwami, also known as crispy donut balls, a cherished dessert from the Middle East, specifically Palestine. These delectable treats are made by combining flour, cornstarch, and yeast to create a light and airy dough, which is then fried to a perfect golden brown and generously dipped in sweet attar syrup. Perfect for sharing with family and friends, these donut balls make for an irresistible addition to any gathering or a sweet indulgence on any occasion.
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
all-purpose flour
2 cups (sifted)
cornstarch
4 tablespoons (none)
dry yeast
1/4 ounce (activated in warm water)
sugar
1/4 teaspoon (for activating yeast)
water
1 1/4 cups (divided)
salt
1/4 teaspoon (none)
attar syrup
2 cups (prepared)
oil
for deep frying (enough to fill the frying pan)
Instructions
1
In a large mixing bowl, combine the flour and cornstarch. Add the salt and mix well.
2
In a separate small bowl, dissolve the dry yeast in 1/4 cup of warm water and sprinkle with 1/4 teaspoon of sugar. Let it sit for about 5 minutes until it becomes frothy.
3
Pour the yeast mixture into the flour mixture, then add an additional 1 cup of water. Mix until smooth, ensuring the batter has a consistency similar to pancake batter. If needed, adjust with a bit more water or flour.
4
Cover the bowl with a clean cloth and let the batter rise in a warm place for about one hour, or until it has doubled in size.
5
In a deep-frying pan, heat oil over medium to high heat until it's hot, but not smoking.
6
Once the dough has risen, stir it gently to deflate. Dip a tablespoon or scoop into water, then scoop a small amount of the batter. Drop the batter into the hot oil, being careful not to overcrowd the pan. Repeat until all the batter is used.
7
Fry the donut balls until they turn light golden brown, about 2-3 minutes, flipping them halfway through for even cooking.
8
Using a slotted spoon, remove the donut balls from the oil and drain on paper towels.
9
Immediately dip each warm donut ball in prepared cold attar syrup, ensuring they are well-coated.
10
Serve while hot for the best taste and texture.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Awwami?
Awwami is a traditional Middle Eastern dessert consisting of crispy, deep-fried dough balls that are coated in a sweet sugar syrup known as attar.
What makes Awwami donut balls crispy?
The inclusion of cornstarch in the batter is the secret to achieving that signature crispy exterior while maintaining a light and airy interior.
Which country does Awwami come from?
While popular across the Middle East, Awwami is particularly cherished as a traditional dessert in Palestinian cuisine.
What is attar syrup?
Attar is a simple syrup made of sugar, water, and often flavored with lemon juice, orange blossom water, or rose water, used to sweeten many Middle Eastern pastries.
Should the attar syrup be hot or cold when dipping?
The syrup should be cold when you dip the warm, freshly fried donut balls into it to ensure they absorb the sweetness without becoming soggy.
How long does the Awwami batter need to rise?
The batter should be covered and left in a warm place for about one hour, or until it has doubled in size.
What is the ideal consistency for the batter?
The batter should be smooth and have a consistency similar to pancake batter.
How do I prevent the dough from sticking to the spoon when frying?
Dipping your spoon or scoop into water before portioning the batter helps it slide easily into the hot oil.
What type of yeast is used in this recipe?
This recipe calls for dry yeast which is activated in warm water with a bit of sugar before being added to the flour.
Can I use all-purpose flour for this recipe?
Yes, all-purpose flour is the standard flour used to create the base of the Awwami dough.
How hot should the frying oil be?
The oil should be heated over medium to high heat until it is hot but not smoking, allowing the balls to fry evenly without burning.
How do I ensure the donut balls are cooked evenly?
Flipping the donut balls halfway through the frying process ensures they achieve an even golden brown color on all sides.
How many ingredients are needed for Awwami Delight?
The recipe requires 8 main ingredients: flour, cornstarch, dry yeast, sugar, water, salt, attar syrup, and oil.
Can I store leftover Awwami?
Awwami is best served fresh and hot to enjoy the crispiness, but leftovers can be stored in an airtight container, though they may lose their crunch over time.
Is it necessary to sift the flour?
Sifting the flour helps ensure there are no lumps in the batter, resulting in a smoother consistency.
What should I do if my batter is too thick?
If the batter is too thick to resemble pancake batter, you can adjust it by adding a small amount of water until the desired consistency is reached.
How long do the balls take to fry?
They typically take about 2-3 minutes to fry until they reach a light golden brown color.
Can I make Awwami without cornstarch?
While you can make them without it, the cornstarch is essential for providing the specific 'crunch' that Awwami is known for.
What does 'deflating the dough' mean?
Stirring the dough gently after it has risen releases the excess air bubbles, making it easier to scoop and fry.
Are Awwami donut balls vegan?
Yes, this specific recipe is vegan as it uses only plant-based ingredients like flour, starch, yeast, sugar, and oil.
What size should the donut balls be?
They are usually small, bite-sized treats formed by scooping about a tablespoon of batter at a time.
Can I add flavorings to the dough?
While the traditional recipe is plain, some variations include a hint of vanilla or cardamom in the batter or the syrup.
Why did my yeast not become frothy?
If the yeast doesn't foam, the water may have been too hot (killing the yeast) or too cold, or the yeast itself may be expired.
Can I bake these instead of frying them?
Awwami are traditionally deep-fried to get their specific texture; baking would result in a very different, bread-like consistency.
Is Awwami the same as Luqaimat?
They are very similar; Awwami is the Levantine name, while Luqaimat is the name commonly used in the Gulf region.
How much oil is needed?
You need enough oil to fill a deep-frying pan so that the balls can float and fry freely without touching the bottom.
What is the purpose of salt in the dough?
A small amount of salt enhances the flavor of the dough and balances the sweetness of the syrup.
Can I use a piping bag to shape them?
Yes, some people use a piping bag and snip the dough with scissors into the oil for more uniform rounds.
Do I need to wait for the balls to cool before dipping in syrup?
No, they should be dipped while still warm immediately after draining on paper towels for the best syrup absorption.
What is a good occasion to serve Awwami?
They are perfect for festive gatherings, family reunions, or as a sweet treat during Ramadan.