Desserts
How to Make Crispy Fried Awamat
Homemade awamat at their best. The awamat are fried in two stages to achieve the desired crispness, and they should be dipped in cold syrup while still hot.
Crispy fried awamat... a recipe that is simply the best. Here are all the details, from the dough to the frying method.
Ingredients
Start here, then move straight into the method.
- 2 cups flour
- 1/2 cup semolina
- 1/2 cup cornstarch
- 1/4 cup vegetable oil
- 2 cups warm water
- 2 tablespoons powdered milk
- 1 tablespoon sugar
- 1 tablespoon yeast
- 1 tablespoon vanilla
- Cold syrup for dipping the awamat after frying
- Also from Fatima, here is this easy dessert recipe: Puff Pastry Cups with Ashta
- For more Arabic desserts from Fatima, here is Crispy Meshabak
Method
Follow the cooking sequence without leaving the page.
- Mix all the ingredients together using a hand whisk or electric mixer until you get a fairly soft dough that is still cohesive, not too runny
- Place the dough in a bowl, cover it with a plastic bag, and let it rise in a warm place for at least two hours. After just one hour, stir the dough with a large spoon, then cover it again and leave it to finish rising for another hour
- Heat plenty of oil. Shape the awamat using a small spoon and your hand. Dip the spoon in oil and take a little of the dough, about one spoonful, then help shape it with your hand into a small ball
- Place the awamat in the oil and fry them only once first so they puff up, then remove them from the oil
- Fry them a second time until golden brown
- Then remove them from the oil and immediately dip them in the cold syrup
- Drain from the syrup and serve
Recipe tags
DessertsInternationalVegetarianVeganDairy freeGluten freeNut freeEgg free
Notes and serving ideas
- Puff Pastry Cups with Ashta
- Crispy Meshabak
