The Best Awameh (Luqaimat)
Crispy, crunchy, and mouthwatering Awameh. This is the best and easiest recipe to use to have the crunchiest and fluffiest Luqaimat and awameh!
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2¼ cups All purpose flour (sifted)
- 1½ tablespoons Cornstarch (sifted)
- 1¼ teaspoons Active dry yeast
- 1½ tablespoons Granulated sugar
- 1 tablespoon Powdered milk
- ⅛ teasoon Salt
- ⅛ teaspoon Baking powder
- ½ teaspoon Orange blossom water
- 1½ cups Lukewarm water
Instructions
- 1
To start, prepare the sugar syrup ahead of time so it cools to room temperature.
- 2
In a bowl, sift together the flour, powdered milk, salt, baking powder, cornstarch, sugar and yeast.
- 3
Add the water and mix well with a spatula until well mixed. Cover tightly and let the dough rise for 2-3 hours, until doubled in size and the dough puffy.
- 4
Deflate the dough using a spatula and gather the dough from the sides of the bowl towards the middle, it should look alot smaller now.
- 5
Heat up a few inches of oil, enough for the dough to be deep fried.
- 6
If you're using a piping bag, transfer the dough to it now. Cut open a small slit to the balls. Using kitchen shears, dip them in a little oil so they don't stick to the dough. Snip off your desired dough ball size and add to the oil.
- 7
Once they float to the top of the oil, let them become a light golden color before removing from the oil and onto a colander or strainer.
- 8
Once all the dough balls are golden, heat the oil for another 2 minutes before adding the previously fried dough balls. Fry for another few minutes until a dark golden color, making sure to use your metal spoon to move them around.
- 9
Immediately remove using a slotted spoon, and toss them in 1-1.5 cups of syrup for about 20-30 seconds before straining and serving.