📝 About This Recipe
Awamat, which literally translates to 'floaters' in Arabic, are the quintessential Lebanese street food dessert—delightfully crispy on the outside and airy on the inside. These golden spheres are double-fried to achieve a glass-like crunch before being plunged into a cold, aromatic syrup scented with orange blossom and rose water. Every bite offers a satisfying snap followed by a burst of floral sweetness, making them an irresistible centerpiece for festive gatherings or a cozy afternoon tea.
🥗 Ingredients
The Aromatic Syrup (Atar)
- 2 cups Granulated sugar
- 1 cup Water
- 1 teaspoon Lemon juice (freshly squeezed)
- 1 tablespoon Orange blossom water (high quality)
- 1 teaspoon Rose water
The Doughnut Batter
- 2 cups All-purpose flour (sifted)
- 1/4 cup Cornstarch (key for extra crunch)
- 1 tablespoon Instant yeast
- 1 tablespoon Granulated sugar (to feed the yeast)
- 1/4 teaspoon Salt
- 1 1/2 cups Warm water (approx. 105°F to 110°F)
- 1/4 cup Mashed potatoes (boiled, peeled, and mashed until smooth; secret for internal texture)
- 1 tablespoon Vegetable oil (for the batter)
For Frying and Garnish
- 4 cups Vegetable oil (for deep frying)
- 2 tablespoons Pistachios (finely crushed for garnish)
- 1 teaspoon Dried rose petals (optional, for aesthetic)
👨🍳 Instructions
-
1
Prepare the syrup (Atar) first. In a small saucepan, combine sugar, water, and lemon juice. Bring to a boil over medium-high heat without stirring.
-
2
Once boiling, reduce heat to low and simmer for 8-10 minutes until slightly thickened. Stir in the orange blossom and rose water, then remove from heat. The syrup must be completely cold when the hot doughnuts are added.
-
3
In a large mixing bowl, whisk together the flour, cornstarch, yeast, sugar, and salt.
-
4
Add the smooth mashed potatoes and vegetable oil to the dry ingredients. Gradually pour in the warm water while whisking or using your hand to beat the mixture.
-
5
Beat the batter vigorously for 2-3 minutes. It should be thicker than a pancake batter but thinner than bread dough—stretchy and elastic. Cover with a damp cloth and let it rise in a warm place for 1 to 1.5 hours until doubled in size and bubbly.
-
6
After the dough has risen, punch it down gently to release the large air bubbles. This ensures even, round balls during frying.
-
7
Heat the vegetable oil in a deep pot to 325°F (165°C). You want a medium heat for the first fry.
-
8
To shape the balls: Dip a small teaspoon in a little oil. Hold a handful of dough in your left hand and squeeze it through your thumb and forefinger to create a small ball. Scoop it off with the oiled spoon and drop it into the hot oil.
-
9
Fry the balls in batches, stirring constantly with a slotted spoon to ensure they rotate. For the first fry, cook only until they are a very pale yellow and have a firm skin (about 2-3 minutes). Remove and drain on paper towels.
-
10
Let the par-fried balls rest for at least 15 minutes. This cooling period is the secret to the ultimate crunch.
-
11
Increase the oil temperature to 375°F (190°C). Return the balls to the oil for the second fry. Fry until they are a deep, uniform golden brown and very crisp.
-
12
Immediately transfer the hot doughnuts from the oil into the cold syrup. Toss them for about 30-60 seconds to allow them to absorb the sweetness while maintaining their crunch.
-
13
Remove with a slotted spoon to a serving platter and garnish immediately with crushed pistachios and rose petals.
💡 Chef's Tips
The double-fry method is non-negotiable for authentic Awamat; it creates a thick, crunchy shell that doesn't go soggy. Always ensure the syrup is cold and the doughnuts are hot; this temperature shock creates the perfect glaze. If the batter is too runny, add a tablespoon of flour at a time; if too stiff, add a tiny bit of water. It should 'snap' back when pulled. Using a tiny bit of mashed potato or potato starch is a traditional baker's secret for a soft, airy interior that contrasts the shell. Don't overcrowd the pot during frying, or the oil temperature will drop and the balls will become greasy.
🍽️ Serving Suggestions
Serve warm or at room temperature alongside a glass of hot Lebanese Mint Tea. Pair with a side of 'Ashta' (clotted cream) for a luxurious dipping experience. These are best enjoyed the day they are made to experience the maximum crunch. Serve as part of a Lebanese dessert platter with Baklawa and Namoura. For a modern twist, drizzle with a little extra honey and a sprinkle of sea salt.