Awamat
Petites boules de pâte frites et croustillantes, plongées dans un sirop parfumé au citron et à la fleur d'oranger.
Portions
Ingrédients
Nutrition
Par portion
Étapes
Make the batter
In a bowl, mix the flour, cornstarch, yeast, sugar and salt. Slowly whisk in the warm water until you have a thick, smooth, sticky batter. Cover and leave in a warm place for 1 hour, until bubbly and doubled.
Make the syrup
While the batter rises, put the 400 g of sugar and 250 ml of water in a pan. Bring to a boil and let it bubble for 8 minutes. Add the lemon juice and cook 1 more minute. Turn off the heat, stir in the orange blossom water and let it cool completely. The syrup must be cold.
Heat the oil
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Fry
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Soak in syrup
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Make the batter
In a bowl, mix the flour, cornstarch, yeast, sugar and salt. Slowly whisk in the warm water until you have a thick, smooth, sticky batter. Cover and leave in a warm place for 1 hour, until bubbly and doubled.
Make the syrup
While the batter rises, put the 400 g of sugar and 250 ml of water in a pan. Bring to a boil and let it bubble for 8 minutes. Add the lemon juice and cook 1 more minute. Turn off the heat, stir in the orange blossom water and let it cool completely. The syrup must be cold.
Heat the oil
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Fry
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Soak in syrup
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Fried dough soaked in syrup or honey goes back to ancient Greece, where similar sweets were given as prizes at the Olympic Games. Today they are found from Greece (loukoumades) to Iraq.
In Lebanon, awamat are made for the Epiphany (Eid al-Ghitas) in January, when Christian families fry them at home and share them with neighbors.
⭐ Why It's Famous
They are cheap to make, fun to eat and loved by children and adults alike.
💡 Fun Fact
Awamat means 'floaters' in Arabic, because the balls float to the top of the oil as they fry.
Lebanon and the eastern Mediterranean
33.89°N, 35.50°E
Recettes similaires
Comments (0)
No comments yet. Be the first to share your thoughts!