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!
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!
Awamah (Lukaimat, Zaalabia, Lokma)
Mix the sugar and water in a pan. Stir well. Place over medium heat, add the lemon juice.
Once it starts to boil, reduce heat and leave it for around 8 mins until it becomes thick (don't stir it during simmering).
Finally, add the rose water. Take it off heat and set aside until cold.
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.
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.
Keep on frying the Awameh balls until they are lightly golden in color.
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) .
Finally, remove from oil and drop in the cold sugar syrup for a few minutes. Remove and serve.