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Dough Balls in Syrup [Awamat]:
Submitted by: Aunty Rosa | Date Added: 4 Jul 2010
Listed in: Lebanese Desserts

. . . . .
yield: ?
active time: ?
total time: ?
. . . . .
added by: Madame Fahimeh 
cuisine: ?

• 4 cups plain flour
• 1/2 cup corn flour
• 3 cups water
• 5 cups vegetable oil
• 2 teaspoons yeast dissolved in 2 tablespoons warm water
• A dash salt

Syrup [Atter] :
• 2 cups water
• 3 tablespoons orange blossom water
• 3 drops of lemon juice
• 5 cups sugar
• Serves 10 persons

• Dissolve the yeast and set aside for 10 minutes.
• Sift the flour and the salt in a big bowl. Add the water, and dissolved yeast and mix well.
• Beat the batter with your hand until it becomes pliable and smooth.
• Cover the batter with a piece of cloth and let stand in a warm place for 4 hours, until it is double in bulk.

Prepare the syrup [Atter] :
• Heat the oil in a heavy saucepan.
• Scoop out a little dough-enough to fill your hand and squeeze your fist hard so as to push a ball of dough between thumb and finger.
• Scoop out the ball with a wet teaspoon and drop into the hot oil.
• The balls will swell and float to the top.
• Stir the balls until they are golden and crisp.
• Drop the balls again in the hot oil and stir until they are dark golden.
• Remove the balls from the oil.
• Drain and drop into the cool syrup.
• Remove promptly and serve hot or cold
Additional Notes
Its a good idea to have multiple pans going at one time to make the cook ... otherwise the 2 hours could turn into a half a day. :)