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File in: Oil, Dessert

Kh. Nicole Damick's

Awami

Makes 45 pieces

  • 2 cups white flour
  • 2 tbsp. instant potatoes, optional
  • 4 tbsp. cornstarch
  • 2 tbsp. dry yeast
  • 1/4 tsp. sugar
  • 2 1/2 cups warm (not hot) water
  • 1/4 tsp. salt
  • 2 cups Uttar

This is a Middle Eastern dessert, much like a very light donut. Awameh means "a something that floats" I've been told. This is a traditional sweet prepared for the feast of Theophany, since the donuts are 'baptized' in sweet syrup! I learned this recipe from Anna Jacobs of Florida, who is famous for her tasty Awameh.

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Mix all of the ingredients well and allow to rise covered in a warm spot for 45 min to an hour.

A half hour before starting heat the frying oil on medium-high. Place a colander in a big bowl nearby your frying area.

When the dough is ready (it will be surprisingly thin), test the oil with a drop of the dough. If it starts bubbling vigorously, the oil is ready. Drop tablespoons of dough into the oil and fry until deep golden brown. (This only takes about a minute.)

Transfer finished donuts to the colander and repeat, until all the dough is fried. Then either dip each donut in syrup individually (if you like it super-sweet), or pour the syrup over the awameh while tossing to coat until desired sweetness.

(To make attar: 1 cup water and 2 cups sugar. Boil seven minutes uncovered, then add a TB lemon juice and a TB mai zaher - orange blossom water.)