Crunchy airy Awameh (Fried Dough Balls), drenched in rosewater simple syrup for an irresistible Ramadan dessert. Make this naturally vegan Arab dessert to enjoy with your coffee or tea!
About The Recipe
- Crunchy airy treats
- Naturally vegan
- Easy to make
- Ramadan dessert
What Is Awameh?
Awameh are fried dough balls that are crunchy on the outside, with airy insides. Drenched in a rosewater simple syrup (called Atterr) for the most irresistible Ramadan treat. The batter is made in a blender, then rested to rise, and scooped into small balls to fry up in oil.
It’s a popular Arabic dessert that’s often enjoyed during Ramadan. Pairs great with a cup of coffee (or tea!). Garnished with crushed nuts, then cooled
Simple Syrup (Atterr)
There are many variations to the Middle Eastern simple syrup (called Atterr). It’s sugar and water that’s melted down, then flavoured with rosewater, orange blossom water, cinnamon, and others. Used to sweeten lots of Arabic desserts (like Atayef, Layali Lubnan, Znoud el Sit, and more).
Find the full recipe (along with 19 others) in the Vegan Middle Eastern eBook.
Step-by-Step Video
Watch this tutorial to see how we make our Awameh (Fried Dough Balls):
Related Recipes
Check out more vegan Arabic desserts to enjoy during Ramadan. Soaked in a sweet simple syrup, then garnished in crushed pistachios for a heavenly treat.
Awameh Recipe
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Awameh (Fried Dough Balls)
Course: Desserts, RamadanCuisine: Arabic, Middle Eastern40
servings15
minutes45
minutes1
hourCrunchy airy Awameh (Fried Dough Balls), drenched in rosewater simple syrup for an irresistible Ramadan dessert. Make this naturally vegan Arab dessert to enjoy with your coffee or tea!
Ingredients
- For The Batter:
2 cups all-purpose flour
1 tsp instant yeast
1 tbsp cornstarch
1/4 tsp salt
1 tsp sugar
1 tsp rose water
1 1/2 cup water – room temperature
- For The Simple Syrup:
2 cups sugar
1 cup water
1 tsp lemon juice, freshly squeezed
1/2 tsp rose water
- The Rest:
Canola/neutral oil for frying
Deep frying pan/large pot for frying
Crushed pistachios & rose petals to garnish
Directions
- Prepare the Batter. Combine the ingredients in a blender on low speed (or by hand mixer). Empty into a large bowl.
Cover with food wrap. Let it rise for 3 hours at room
temperature, mixing every hour to release air bubbles. - Prepare the Atr. In a saucepan over medium heat, whisk
together the sugar & water until dissolved. Bring to a boil. Turn the heat to low. Continue cooking for 20 minutes, whisking frequently. Remove from heat. Stir in lemon juice & rose water. Empty into a large bowl to cool down. - Once the batter is ready, heat the oil in a deep frying pan/large pot to medium heat (between 325 to 350 F). You need roughly 2 inches of oil.
- Set up the work station. Place the bowl of batter on one side of the frying pan, and the bowl of Atr on the other side – with a slotted spoon for each. Place a large plate next to the Atr to add the Awameh after drenching. Place a small bowl of oil with a small spoon next to the bowl of batter.
- Using gloves, grab a handful of batter with your non- dominant hand. Squeeze a few times to release air bubbles. On the last squeeze (between the thumb and index finger), hold to form a small ball (the size of a coin). With your dominant hand, use the oily spoon to scoop out the small ball of batter. Carefully drop into the hot oil using your thumb to slide it off. Repeat without overcrowding. Each Awameh should immediately puff up into a ball and float.
- Fry for 3 to 5 minutes, until lightly golden. Gently press down with the back of the slotted spoon to cover with oil on top. Carefully flipping each to cook the other side.
- Strain from oil completely. Immediately drop into the bowl of syrup (while hot). Toss to cover and soak for a minute. Drain and place on the plate to cool down.
- Garnish with crushed pistachios & rose petals and serve.
