Arabic recipesSweets
Awameh (Luqaimat): Extra-Crispy Golden Dough Balls in Blossom Syrup
Awameh - widely known across the Arab world as luqaimat or luqmat al-qadi - are airy yeast-and-cornstarch dough puffs fried twice until shatteringly crisp outside, plunged hot into ice-cold orange blossom syrup, and finished with toasted golden sesame or crushed pistachios.
Also known as:Luqaimat / Luqmat al-Qadi / Lokma puffsDouble-fried Levantine sweet dumplings in qater syrupCrispy Ramadan dough balls with cornstarch and sesame
Servings6
Prep time50 min
Cook time20 min
Ingredients
Add ingredients to cart- 250 g all-purpose wheat flour
- 45 g fine cornstarch (3 heaped tbsp for lasting crunch)
- 1 heaped tsp instant dry yeast + 1 tbsp sugar + pinch of salt
- 260 to 280 ml lukewarm water
- For cold heavy syrup (qater): 400 g sugar + 200 ml water + 1 tsp lemon juice + 1 tbsp orange blossom or rose water
- Neutral oil for deep-frying + toasted golden sesame seeds or chopped pistachios
Preparation Steps
- 1Prepare the syrup first so it chills completely: boil the sugar and water for 8 minutes, add lemon juice for 2 minutes, remove from heat, stir in the blossom water and refrigerate.
- 2Combine flour, cornstarch, instant yeast, sugar and salt, pour in lukewarm water and beat vigorously for 3 minutes into a stretchy, thick batter; cover and proof for 45 minutes.
- 3Stir the risen batter briefly to deflate large bubbles, scoop small rounds using an oiled teaspoon into 160 °C oil for 3 minutes until puffed and pale blonde only, then lift out to cool for 15 minutes.
- 4Heat the oil to 180 °C and fry the cooled puffs a second time for 3 to 4 minutes, tumbling constantly with a slotted spoon until evenly deep golden and crisp.
- 5Dunk the piping-hot awameh straight into the cold heavy syrup for 30 seconds, lift onto a platter and sprinkle with toasted sesame or pistachios.
