Fried Awama (Luqaimat / Lokma)

Ingredients

• 3 cups all-purpose flour
• 3 teaspoons granulated sugar
• 3 teaspoons cornstarch
• 1½ teaspoons active dry yeast
• 2 tablespoons qatr/syrup (for the dough)
• 2 cups warm water, or as needed to form the dough
• Syrup (qatr) for dipping the awama after frying
• Umm Taha al-Hamawi
• For Umm Taha's cinnamon roll method see the link Cinnamon roll recipe

Method

1. We start by preparing the awamat dough which should be sticky and elastic... we put all the dry ingredients together then gradually add the syrup and water and knead well until the dough becomes smooth and soft
2. We cover it then leave it to ferment for about half an hour
3. We fry them in plenty of hot oil after we test it — the awama should float to the surface quickly
4. We fry the pieces the first time without letting them take a blond color, then allow them to cool completely after removing them from the oil
5. After about an hour we fry them a second time over medium heat and when the awamat darken we put them into the cold syrup quickly
6. We drain them from the excess syrup before serving
7. Um Taha Al-Hamawi
8. To make cinnamon rolls Um Taha’s way, here is the link: How to prepare cinnamon rolls