Awameh (Crispy Fried Dough in Syrup)
A successful, fail-proof awameh batter that fries up crisp and golden, then soaks in sweet syrup.
Awameh are golden dough balls, crisp outside and soft within, fried and then bathed in sweet syrup. A beloved treat across the Arab world tied to gatherings and celebrations, their secret lies in a light batter and frying at just the right heat.
How to Prepare
In a bowl, mix the flour, cornstarch, milk powder, yeast, baking powder, sugar, oil and a pinch of salt.
Knead into a soft batter using the warm water.
Cover and leave to ferment for about 1 hour.
Drop small balls of the batter into hot oil and fry over medium heat until golden and crisp.
Soak the fried awameh in sugar syrup and serve.
Made it? Rate this recipe
Fry over medium heat so the awameh cook through and turn deep golden and crunchy; dip them in cool syrup for the best crunch.
Ingredient Swaps
Add a spoon of yogurt to the batter for extra crispness.
Replace the syrup with honey or date molasses for a different coating.
Sprinkle sesame or coconut over them after the syrup for garnish.
Common Questions
Why did my awameh not puff up?
Make sure the yeast is active and the batter has risen, and that the oil is hot enough.
How do I get even round shapes?
Use two wet spoons or a piping bag, dipping them in water between each ball.
Why did they absorb too much oil?
Oil that is not hot enough makes them greasy; fry at medium-high heat.
Should the syrup be cold?
Yes, dip the hot awameh into cold syrup for a better crunch.
How do I keep them crisp?
Serve them fresh the same day, as the syrup softens them over time.
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