Lebanese Awamat Doughnut Balls in Rose Syrup

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Awamat are crisp, pearl-sized Lebanese doughnut balls made from a yeasted batter and fried until golden, then immediately dunked into fragrant sugar syrup. Served warm and garnished with crushed pistachios, they are a beloved Levantine street sweet often shared during holidays and family gatherings.

Nutrition Facts

Per serving (estimated)

• 420 kcalCalories
• 18 gFat
• 2.5 gSaturated Fat
• 62 gCarbs
• 2 gFiber
• 38 gSugar
• 5 gProtein
• 180 mgSodium
• 120 mgPotassium
• 40 mgCalcium
• 2 mgIron
• 2 mgVitamin C
• 15 mcgVitamin A

Ingredients

For the doughnut batter

• 2 cups (250 g) all-purpose flour
• 1 tablespoon instant yeast
• 1 tablespoon granulated sugar
• 1/2 teaspoon fine salt
• 1 cup (240 ml) warm water (about 110°F / 43°C)
• 1 tablespoon plain yogurt
• 1/2 teaspoon vanilla extract

For frying

• 3 cups (720 ml) neutral oil such as sunflower or canola

For the rose-orange syrup

• 1 1/2 cups (300 g) granulated sugar
• 3/4 cup (180 ml) water
• 1 teaspoon fresh lemon juice
• 1 tablespoon rose water
• 1 teaspoon orange blossom water

For serving

• 1/3 cup (40 g) finely crushed pistachios
• Ground cinnamon, for dusting

Directions

1. Whisk the flour, instant yeast, sugar, and salt in a large bowl. Add the warm water, yogurt, and vanilla and whisk vigorously for 2 to 3 minutes until the batter is smooth, glossy, and ribbons off the whisk. Cover with a clean towel and let rest in a warm spot for 45 minutes until bubbly and nearly doubled.
2. Meanwhile, make the syrup: combine the sugar, water, and lemon juice in a small saucepan over medium heat. Stir until the sugar dissolves, then simmer uncovered for 8 to 10 minutes until slightly thickened. Remove from heat, stir in the rose water and orange blossom water, and keep warm.
3. Heat the oil in a deep, heavy pot to 350°F (175°C), using a thermometer to keep the temperature steady. Line a tray with paper towels.
4. Drop small teaspoonfuls of the rested batter into the hot oil using a small cookie scoop or two wet teaspoons (keeping the spoon wet prevents sticking). Fry 8 to 10 balls at a time, turning often, for 2 to 3 minutes until deep golden and crisp.
5. Lift the doughnut balls out with a slotted spoon and drain briefly on the paper towels, then immediately plunge them into the warm syrup for 30 seconds so they soak up the sweetness. Lift out and arrange on a serving plate.
6. Repeat with the remaining batter, adjusting the oil temperature as needed. Sprinkle the awamat generously with crushed pistachios and a light dusting of cinnamon, then serve warm while crisp outside and tender inside.

Cook’s Notes

• Keep the batter, spoons, and your hands lightly wet when portioning; awamat batter is sticky and dries fast, so wet tools help form neat rounds.
• Maintain the oil at 350°F (175°C) — too cool and the balls absorb oil and turn greasy, too hot and they brown before cooking through.
• For a thicker syrup that clings more like a glaze, simmer 2 to 3 minutes longer; for a lighter soak, use it as soon as the sugar dissolves.
• A squeeze of fresh lemon in the syrup prevents crystallization and adds a bright counterpoint to the floral waters.
• Best eaten the day they are made while still crisp; reheat briefly in a 300°F oven to refresh the exterior.

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