Awameh (Luqmat al-Qadi)

Ingredients

• 2 cups flour
• 2 tablespoons cornstarch
• 2 tablespoons syrup
• 1 tablespoon sugar
• 1 tablespoon yeast
• About 1 1/2 cups lukewarm water
• Syrup:
• 3 cups sugar
• 1 1/2 cups water
• 1/2 teaspoon citric acid / lemon salt, or 1 tablespoon lemon juice
• 2 tablespoons rose water

Method

1. We start by making the syrup. In a pot, combine the sugar and water and turn on the heat.
2. Once it comes to a boil and the sugar has dissolved, add the citric acid or lemon juice and leave it for 10 minutes over low heat. Then add the rose water and leave it for 2 more minutes to get a slightly thick syrup, then turn off the heat.
   Timers: 10 min
3. Let the syrup cool.
4. Use the syrup cold and thick to ensure the awameh stays crisp.
5. Start making the awameh batter. Mix all the ingredients together, then gradually add the lukewarm water while stirring in a circular motion with your hand until you get a soft dough.
6. Let the dough rest for 30 minutes or more as needed so it can rise well.
   Timers: 30 min
7. Beat it before frying to release the air.
8. Shape the awameh using a piping bag and fry the pieces in plenty of hot oil in two stages. Fry them once for a partial fry so the pieces take on a little color, then remove them from the oil.
9. Fry them a second time in the same oil until golden brown.
10. Remove them from the oil and drain, then place them in the syrup (at room temperature) for a few minutes.
11. Drain off the excess syrup and serve.
12. Awameh Luqmat al-Qadi recipe from our friend and cook at What Are We Cooking Today?
13. For more easy Arab sweets from Ruwaida, click on Zainab Fingers Macarons
14. Click the following link for the best Brazek