Awameh is a very popular dessert, especially during the holidays. Recipe here courtesy of Nahed, Cooking.Journey.

Nahed of Cooking.Journey shares unique twists to traditional Middle Eastern Dishes. We love the vibrant colors in her food! Illustrative, informative captions accompany her posts, and we’ve certainly learned a new thing or two about dishes we thought we were already familiar with!

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These Mediterranean sweet dumplings are called Awameh or some call them Lukaimat or Zaalabia or Lokma, Lukum, Lukomadis, etc. Many names were given to these beauties as they were and still treasured by many cultures and areas. They are small doughnut balls that are fried then dipped in sugar syrup, very simple to make and a pleasure to eat. They are moist from the inside but so creamy from the outside. They just melt in your mouth but be warned as you can’t stop at one, two or even three! What an incredible watery treat especially with a nice cup of coffee or tea!

Print Recipe

Awamah (Lukaimat, Zaalabia, Lokma)

Course

Dessert

Cuisine

Middle Eastern

Prep Time

15 minutes

Cook Time

20 minutes

Servings

dumplings

Ingredients

• 1 cup all-purpose flour
• 3/4 cup warm water
• 1 teaspoon sugar
• 1 teaspoon yeast
• 1 tablespoon corn starch
• 2 tablespoons vegetable oil
• oil for frying

Sugar Syrup

• 2 cups sugar
• 1 cup water
• 1 teaspoon lemon juice
• 1 teaspoon rose water

Course Dessert Cuisine Middle Eastern Prep Time 15 minutes Cook Time 20 minutes Servings dumplings Ingredients 1 cup all-purpose flour 3/4 cup warm water 1 teaspoon sugar 1 teaspoon yeast 1 tablespoon corn starch 2 tablespoons vegetable oil oil for frying Sugar Syrup 2 cups sugar 1 cup water 1 teaspoon lemon juice 1 teaspoon rose water

Instructions

Sugar Syrup

1. Mix the sugar and water in a pan. Stir well. Place over medium heat, add the lemon juice.
2. Once it starts to boil, reduce heat and leave it for around 8 mins until it becomes thick (don't stir it during simmering).
3. Finally, add the rose water. Take it off heat and set aside until cold.

Dough Method

1. Mix all ingredients together, cover and let it rest in a warm place for one hour. Halfway through, uncover and stir gently to get rid of air bubbles and cover again.
2. Heat the frying oil on medium heat. With a teaspoon dipped in oil, pick up a small portion of the mixture, slide gently into the hot frying oil. It should not float quickly. If it does, this means the oil is too hot.
3. Keep on frying the Awameh balls until they are lightly golden in color.
4. Strain and wait till they cool completely and then re-fry them again until they are light brown ( this step of re-frying makes the Awameh crispy) .
5. Finally, remove from oil and drop in the cold sugar syrup for a few minutes. Remove and serve.

   

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