Like donuts, but feel like something a little different? Try this Middle Eastern take on deep-fried breakfast (or dessert) food. Infused with rosewater syrup, they’re as fragrant as they are delicious. These are the fluffiest and lightest awwameh I have ever tried.
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In a pot, combine the sugar, water, and lemon juice and cook over medium heat until it comes to a boil and all of the sugar has dissolved. Reduce the heat to low and cook for 2-5 more minutes. Remove from the heat, let cool, then stir in the rosewater. Set aside.
Proof the yeast by mixing it with the water and sugar in a bowl and waiting for it to foam and bubble (if it doesn’t, then the yeast has gone bad; use another packet). In another bowl, mix together the flour, semolina, yogurt, salt, and cornstarch, then add the yeast mixture and Sprite and stir with a spoon.
The batter should be like a cake batter in thickness, so it may be necessary to add more water or flour , but do it 1 tablespoon at a time. Stir the batter for 2-4 minutes. Cover and let rise in a warm place until it doubles in size.
Stir the batter. Fill part of the batter in a small plastic bag and tie it off. Cut off one of the corners (the size of the opening depends on the desired size of the awwameh). In a wide pot or deep sauté pan, heat 1-inch vegetable oil over medium heat until a small piece of dough fizzes immediately when dropped into the oil.
Prepare a small cup filled with oil and a teaspoon. Hold the bag in your hand and squeeze a little of the batter onto the wet teaspoon. Drop the dough in the hot oil and repeat. (You will need to wet the spoon in the oil after every few times because the batter will stick to it.) Stir the dough balls in the oil to ensure they get golden on all sides. Repeat until all of the batter is used up.
Remove the awwameh from the oil with a slotted spoon and place into the syrup (the syrup should be room temperature). Stir the awwameh in the syrup until uniformly coated and then plate.