4 Reviews

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!

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Ms. B June 10, 2013

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.

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lzena2 January 04, 2012

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]

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Sydney Mike April 30, 2009

Hubby liked this recipe and said it was authentic. I had to add a bit more water to the mixture for you said it had to be a pancake batter consistency, even then it was still thick, but I knew that the batter is usually a bit thick. This recipe makes a big batch ....I had a hard time making small balls, so I made big ones, then at the end, Hubby showed me how to get smaller balls out of it, pour mixture into a glad lock baggie and cut a small hole in baggie. With kitchen shears pour and cut batter at the same time, this will allow you to better control size of balls. Big awwami balls will be fluffy, smaller awwami balls will be crunchy.

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chef FIFI September 24, 2008
Awwami ("crisp Donut Balls") Middle East, Palestine