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Awama / Luqaimat

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Awama, also known as luqaimat, have a crisp outside and a soft, airy center that catches the syrup with every bite. The ingredients are simple, and shaping them gets easier as you fry a few batches.
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Ingredients

Dough

  • 1 cup all-purpose flour
  • 1 cup warm water
  • 1 teaspoon yeast
  • 1 teaspoon sugar
  • 1/2 tablespoon cornstarch
  • Oil, for frying

Simple Syrup

  • 2 cups white sugar
  • 1 1/4 cups water
  • About 1 teaspoon fresh lemon juice

Instructions

  • Prepare the dough.
  • In a bowl, mix the flour, yeast, sugar, and cornstarch.
  • Gradually stir in the warm water until smooth. The mixture should be a thick, sticky batter suitable for dropping from a spoon.
  • Cover and let rise in a warm place for about 1 hour, until puffy and bubbly.
  • Make the syrup.
  • While the dough rises, combine the sugar, water, and lemon juice in a saucepan.
  • Heat gently, stirring just until the sugar dissolves. Bring to a boil, then stop stirring.
  • Reduce the heat to low and simmer for 5 minutes. Remove from the heat and let cool completely.
  • Heat the oil.
  • Pour about 2 inches of oil into a deep, heavy pan, leaving plenty of room above the oil. Heat over medium heat to approximately 340–350°F, adjusting the burner as needed to maintain the temperature.
  • Shape the dough balls.
  • Gently stir the risen batter to release large air pockets.
  • Using two lightly oiled teaspoons, scoop small portions and carefully slide them into the oil.
  • Alternatively, transfer the batter to a piping bag. Pipe small portions close to the oil’s surface, snipping with lightly oiled kitchen scissors. Keep your hands and the bag away from the hot oil.
  • Fry until golden.
  • Fry a few at a time, turning frequently so they color evenly. Cook until deeply golden and crisp, about 3–5 minutes depending on size.
  • Lift out with a slotted spoon and briefly let the excess oil drain.
  • Soak in syrup.
  • Immediately transfer the hot awama into the cooled syrup. Turn gently for 2–3 minutes, until well coated.
  • Lift out, drain excess syrup, and serve immediately.

Connie’s notes

  • Use warm water, not hot. Hot water can damage the yeast.
  • Check the batter’s consistency. Flour absorbs water differently. If the batter is too runny to form small mounds, mix in a little flour; if too stiff to drop from a spoon, add water a teaspoon at a time.
  • Let it become bubbly. A cool kitchen may mean the dough needs longer than 1 hour to rise.
  • Start with a small test batch. Fry two or three balls to practice shaping and check that the centers cook through.
  • Keep the portions small and even. Large balls take longer to cook and may brown before the centers are ready.
  • Control the oil temperature. Oil that is too cool makes the dough greasy; oil that is too hot browns the outside too quickly.
  • Turn frequently. This helps the balls develop an even golden crust.
  • Use cooled syrup with hot awama. Have the syrup ready before frying.
  • Adjust the soak to your preference. A 2–3-minute soak gives a syrupy result; a shorter dip preserves more crunch.
  • Enjoy fresh. The coating gradually softens as it absorbs syrup, so these are best served shortly after frying.
 
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