Prep 1 hr
Cook 10 mins
Awwami is a traditional sweet made in many parts of the middle east. It is absolutely DELICIOUS!!
- 2 cups flour
- 4 tablespoons cornstarch
- 1⁄4 ounce dry yeast
- 1⁄4 teaspoon sugar
- 1 1⁄4 cups water
- 1⁄4 teaspoon salt
- 2 cups syrup (attar)
- oil (for deep frying)
- Mix flour, salt, and cornstarch.
- Dissolve yeast in 1/4 cup of water and sprinkle with 1/4 teaspoons sugar.
- Add yeast mixture and 1 cup of water to flour and cornstarch. Beat well until smooth. (Batter should have the same consistency as pancake mix). Set aside one hour to rise.
- Heat oil in a deep-frying pan on medium to high fire.
- Dip a tablespoon in water, and pick up a small portion of the batter and drop it into the hot oil. Repeat until all the batter is used.
- Fry until light brown. Remove and dip in prepared cold attar (syrup).
- Serve while hot.
I was looking for a quick and easy yeast glazed donut recipe, but came across these wonderful bites. I made half a recipe and had to add an additional ounce or so of water to get my batter pancake like. I fried them in peanut oil, and used a small cookie scoop to make the balls. I used Sydney Mike's recipe for the the Attar Syrup. This took care of my craving for donuts! Very good!
These are also made in Sicily. They are so fantastic! They must be eaten hot and can also be coated with confectioners sugar as they are by Sicillians from Tropani and other small Italian towns.
Please cross list with the name Sicillian sfinigi...different from the northern Italian versions.
SO VERY WONDERFUL!
You're partially right about these tasty thingies ~ THEY ARE DELICIOUS, OUTRAGEOUSLY SO! And, for those who might not know about attar syrup, I made mine with 2 cups of sugar, 1 1/2 cups water & 1 tablespoon of fresh lemon juice! It makes for a very, very tasty glaze on these balls, but I also thought that they were great dipped in some of Lyle's Golden Syrup! I'll be making these again for one of the up-coming monthly groups that I host! [Tagged, made & reviewed for one of my adoptees at the tail end of the current Pick A Chef]