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Awwami: Crispy, Golden Donut Balls from Palestine

The aroma of Awwami always transports me back to my grandmother’s kitchen in Jerusalem. I remember standing on a wobbly stool, mesmerized as she expertly dropped dollops of batter into sizzling oil. The little spheres would puff up, transforming into golden-brown delights. The air was thick with the sweet scent of syrup, and the anticipation was almost unbearable until I could finally sink my teeth into one of these crispy, syrup-soaked treasures. That memory, the warmth of her kitchen, and the taste of her Awwami, is a comfort I cherish to this day.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 1 hour 40 minutes (including rising time)
Servings: 10-15
Yield: 10-15 balls
Dietary Type: Vegetarian

Ingredients

2 cups flour
4 tablespoons cornstarch
¼ ounce dry yeast
¼ teaspoon sugar
1 ¼ cups water
¼ teaspoon salt
2 cups syrup (attar)
Oil for deep frying (such as vegetable or canola oil)

Ingredient Notes:

Flour: All-purpose flour works best.
Yeast: Ensure your dry yeast is fresh for optimal rising.
Syrup (Attar): You can use store-bought Attar syrup or make your own (recipe to follow). The syrup should be cold before the Awwami is dipped into it.

Equipment Needed

Mixing bowl
Whisk or electric mixer
Deep-frying pan or pot
Slotted spoon or spider strainer
Measuring cups and spoons
Small bowl for water (for dipping the spoon)
Plate or tray lined with paper towels

Instructions

In a large mixing bowl, combine the flour, salt, and cornstarch. Whisk to ensure everything is well mixed.
In a separate small bowl, dissolve the dry yeast in ¼ cup of water. Sprinkle ¼ teaspoon of sugar over the yeast mixture. Let it sit for about 5-10 minutes until it becomes foamy. This proves that the yeast is active.
Add the yeast mixture and the remaining 1 cup of water to the flour and cornstarch mixture. Beat well with a whisk or an electric mixer until the batter is smooth. The batter should have a consistency similar to pancake batter – easily pourable but not too runny.
Cover the bowl with a clean kitchen towel or plastic wrap and set it aside in a warm place for about one hour to rise. The batter should approximately double in size.
After the batter has risen, gently punch it down to release some of the air. Do not overmix.
While the batter is rising, prepare the syrup (attar) if you are making it from scratch. Ensure it is cold before using.
- Attar Syrup Recipe (optional): Combine 2 cups sugar, 1 cup water, 1 tablespoon lemon juice, and a cinnamon stick in a saucepan. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the syrup thickens slightly. Remove from heat, discard the cinnamon stick, and let it cool completely. You can add a splash of orange blossom water or rose water for extra flavor.
Heat oil in a deep-frying pan or pot over medium-high heat. The oil should be deep enough to allow the Awwami to float freely. You want the oil to be hot enough to cook the Awwami quickly and make them crispy, but not so hot that they burn. A good temperature is around 350-375°F (175-190°C).
Dip a tablespoon in water – this helps prevent the batter from sticking to the spoon. Pick up a small portion of the batter with the wet tablespoon and gently drop it into the hot oil. Repeat this process, adding several balls of batter to the oil, but do not overcrowd the pan.
Fry the Awwami until they are light golden brown on all sides, turning them occasionally with a slotted spoon or spider strainer. This should take about 3-5 minutes per batch.
Remove the fried Awwami from the oil and place them on a plate or tray lined with paper towels to drain excess oil.
While the Awwami are still hot, dip them into the prepared cold attar (syrup). Make sure they are well coated in the syrup.
Remove the syrup-soaked Awwami from the syrup and arrange them on a serving plate.
Serve immediately while they are still warm and crispy.

Expert Tips & Tricks

Batter Consistency: Achieving the right batter consistency is key. If the batter is too thick, add a little more water, one tablespoon at a time, until it reaches the desired consistency. If it’s too thin, add a tablespoon of flour.
Oil Temperature: Maintaining the correct oil temperature is crucial for achieving crispy Awwami. If the oil is not hot enough, the Awwami will absorb too much oil and become soggy. If it’s too hot, they will burn on the outside before they are cooked through.
Don’t Overcrowd the Pan: Fry the Awwami in batches to avoid overcrowding the pan. Overcrowding will lower the oil temperature and result in soggy Awwami.
Cold Syrup, Hot Awwami: Dipping the hot Awwami in cold syrup helps create a crispy exterior and prevents the Awwami from becoming too soggy.
Flavor Infusion: Infuse your attar syrup with different flavors by adding spices like cardamom pods, cloves, or a piece of ginger while simmering.
Make-Ahead Tip: You can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours. Let it come to room temperature before frying.

Serving & Storage Suggestions

Awwami are best served immediately while they are warm and crispy. They can be served as a dessert or a sweet snack. They pair well with Arabic coffee or tea.

If you have any leftovers, store them in an airtight container at room temperature. They will lose some of their crispness over time, but they will still be delicious. They are best consumed within 1-2 days.

To reheat, you can briefly warm them in a low oven (200°F or 95°C) for a few minutes. Avoid microwaving them, as this will make them soggy.

Nutritional Information

(Estimated per serving – values are approximate and depend on exact ingredients and portion sizes)

Nutrient	Amount per Serving	% Daily Value
Calories	280 kcal	14%
Total Fat	8g	10%
Saturated Fat	1g	5%
Cholesterol	0mg	0%
Sodium	120mg	5%
Carbohydrates	50g	17%
Fiber	1g	4%
Sugar	20g	–
Protein	3g	6%

Variations & Substitutions

Gluten-Free Awwami: Use a gluten-free flour blend instead of all-purpose flour. You may need to adjust the amount of water to achieve the correct batter consistency.
Vegan Awwami: This recipe is naturally vegan.
Spice Variations: Add a pinch of cinnamon, cardamom, or nutmeg to the batter for a warm, aromatic flavor.
Syrup Variations: Experiment with different flavors for the syrup, such as honey, maple syrup, or date syrup. You can also add different extracts, such as vanilla, almond, or rose water.
Nuts: Sprinkle chopped nuts, such as pistachios or almonds, over the Awwami after dipping them in the syrup.

FAQs (Frequently Asked Questions)

Q: Why are my Awwami soggy?
A: Soggy Awwami are usually caused by oil that is not hot enough or by overcrowding the pan. Make sure the oil temperature is between 350-375°F (175-190°C) and fry the Awwami in batches.

Q: Can I make the batter ahead of time?
A: Yes, you can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours. Let it come to room temperature before frying.

Q: How do I keep the Awwami crispy?
A: Dipping the hot Awwami in cold syrup helps create a crispy exterior. Serve them immediately after dipping and avoid stacking them on top of each other.

Q: Can I use a different type of oil for frying?
A: Yes, you can use any neutral-flavored oil with a high smoke point, such as vegetable oil, canola oil, or sunflower oil.

Q: My syrup crystallized. What can I do?
A: If your syrup crystallizes, add a tablespoon or two of water and gently reheat it until the sugar dissolves. Be careful not to overcook it.

Final Thoughts

I hope this recipe brings you as much joy as it has brought me over the years. Awwami are more than just a dessert; they’re a connection to my heritage, a taste of home, and a reminder of the simple pleasures in life. Don’t be intimidated – give it a try! Share your creations with friends and family and let them experience the magic of these crispy, golden donut balls. And please, share your own variations and tips – I’d love to hear how you make this classic dish your own. Enjoy!

Awwami (“crisp Donut Balls”) Middle East, Palestine Recipe