Awamat

Introduction

History

The history of Awamat stretches back to ancient times, with its roots deeply embedded in Middle Eastern cuisine. This dessert has been passed down through generations, with each adding their own touch to the recipe. Originally, Awamat was made to celebrate special occasions and festivals, but over time, it has become a beloved treat enjoyed year-round. The simplicity of its ingredients and the joy it brings to those who taste it have made Awamat a timeless classic in the culinary world.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

To ensure your Awamat turns out perfectly, consider these tips and tricks:

- Ensure the oil is hot enough before dropping in the dough; this prevents the Awamat from absorbing too much oil and becoming greasy.

- Do not overcrowd the pan; frying a few at a time allows for even cooking and browning.

- For an extra crispy texture, let the Awamat rest for a minute after frying, then briefly re-fry them for a few seconds before soaking in syrup.

- Experiment with the thickness of the syrup to suit your taste; thinner syrup makes them less sweet, while thicker syrup offers a more decadent experience.

Serving Suggestions

Awamat can be served either hot or cold, making it a versatile dessert option. For an extra touch of elegance, sprinkle them with powdered sugar or garnish with pistachios before serving. They pair wonderfully with a cup of strong coffee or tea.

Cooking Techniques

The key technique in making Awamat is deep-frying, which requires maintaining the oil at the right temperature for the perfect texture. Another technique is the preparation of the syrup, which involves simmering sugar and water until it reaches the desired consistency.

Ingredient Substitutions

If pastry flour is not available, all-purpose flour can be used, though the texture may be slightly different.

- For a dairy-free version, plant-based yoghurt can replace traditional yoghurt.

- Coconut oil can be used as a substitute for olive oil for frying, offering a different flavor profile.

Make Ahead Tips

The dough for Awamat can be prepared ahead of time and stored in the refrigerator for up to 24 hours. This allows the flavors to meld together and can save time when preparing for an event or gathering.

Presentation Ideas

Serve Awamat on a beautiful platter, drizzled with syrup and garnished with edible flowers or thinly sliced citrus for a pop of color. Offering them in individual mini cups can also add a touch of elegance to your presentation.

Pairing Recommendations

Awamat pairs beautifully with strong, aromatic beverages that can cut through the sweetness. Consider serving them with Turkish coffee, mint tea, or even a spiced chai to complement the flavors.

Storage and Reheating Instructions

Awamat is best enjoyed fresh, but if you have leftovers, they can be stored in an airtight container at room temperature for up to 2 days. To reheat, briefly warm them in a preheated oven at 350°F (175°C) for 5-10 minutes.

Nutrition Information

Calories per serving

A typical serving of Awamat contains approximately 250-300 calories. The exact calorie count can vary depending on the size of the servings and the amount of syrup absorbed.

Carbohydrates

A serving of Awamat is primarily composed of carbohydrates, due to the pastry flour and sugar syrup. Each serving contains approximately 45-55 grams of carbohydrates. The exact amount can vary based on the thickness of the syrup and any additional sweeteners used.

Fats

The olive oil used for frying contributes to the fat content in Awamat. Each serving contains about 10-15 grams of fat, most of which is unsaturated fat from the olive oil. This makes Awamat a relatively healthier option compared to desserts fried in saturated fats.

Proteins

Awamat is not a significant source of protein, with each serving containing about 2-3 grams. The small amount of protein comes from the pastry flour and yoghurt used in the dough.

Vitamins and minerals

While Awamat is not known for being a rich source of vitamins and minerals, the ingredients do provide some nutritional benefits. The yoghurt contributes calcium and probiotics, while the olive oil offers vitamin E and antioxidants.

Alergens

The primary allergens in Awamat are gluten (from the pastry flour) and dairy (from the yoghurt). Individuals with sensitivities to these ingredients should exercise caution.

Summary

Awamat is a delicious dessert that offers a moderate amount of calories and fats, with minimal protein. While not a significant source of vitamins and minerals, it can be enjoyed as part of a balanced diet in moderation.

Summary

Awamat is a delightful dessert that embodies the rich culinary traditions of the Middle East. With its crispy exterior, soft interior, and sweet syrup, it offers a unique taste experience. This recipe not only guides you through the process of making Awamat but also provides insights into its history, nutritional information, and various tips for perfecting this timeless treat. Whether served at a special occasion or enjoyed as a sweet indulgence, Awamat is sure to captivate and satisfy.

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of excitement. It was a warm summer day, and I was browsing through an old cookbook that I had found tucked away in a dusty corner of my local library. As I flipped through the yellowing pages, my eyes landed on a page that was stained and well-worn, as if it had been used many times before.

The recipe was for a traditional Middle Eastern dessert called Awamat. The description painted a picture of golden, crispy dough balls soaked in sweet syrup, and my mouth watered at the thought of tasting it. I had never heard of Awamat before, but I was determined to learn how to make it.

I rushed home and gathered all the ingredients listed in the recipe. Flour, yeast, sugar, water, and a pinch of salt. I followed the instructions carefully, mixing and kneading the dough until it was smooth and elastic. As I let it rise, I prepared the syrup by boiling sugar and water until it thickened into a sticky, sweet liquid.

Once the dough had doubled in size, I rolled it into small balls and fried them in hot oil until they were golden brown and crispy. The scent that filled my kitchen was heavenly, and I couldn't wait to taste the finished product.

I dipped the hot Awamat into the syrup, letting it soak up the sweetness before taking a bite. The combination of crispy dough and sticky syrup was like nothing I had ever tasted before. It was a perfect balance of flavors and textures, and I knew that this recipe would become a favorite in my household.

Over the years, I perfected my technique for making Awamat. I experimented with different variations, adding spices like cinnamon and cardamom to the dough, or drizzling the finished dessert with honey for an extra touch of sweetness. Each time I made Awamat, I thought back to that first time I discovered the recipe and felt a sense of pride in how far I had come.

I shared the recipe with friends and family, who all raved about the delicious dessert. They asked me where I had learned to make Awamat, and I smiled as I told them about the old cookbook I had stumbled upon in the library. It was like a treasure map that had led me to a culinary gem, and I was grateful for the chance to discover it.

As the years went by, I continued to make Awamat for special occasions and gatherings. It became a signature dish that everyone looked forward to, and I loved the joy it brought to those who tasted it. The recipe had become a part of my culinary repertoire, a link to a tradition that spanned generations.

I often thought about the person who had originally written down the recipe for Awamat. I imagined them in a bustling kitchen, surrounded by loved ones, passing down their knowledge and expertise to the next generation. I felt a connection to them through the simple act of making this dessert, a shared love for the craft of cooking.

And so, every time I made Awamat, I paid homage to the unknown cook who had inspired me. I honored their legacy by continuing to perfect the recipe and share it with others. In doing so, I felt a sense of gratitude for the culinary traditions that had been passed down to me, and a sense of pride in carrying them forward into the future.

Awamat had become more than just a dessert to me. It was a symbol of my love for cooking, my appreciation for the traditions that had shaped me, and my connection to a wider world of flavors and experiences. It was a reminder that food has the power to bring people together, to create memories, and to celebrate the simple pleasures of life.

And so, with each batch of Awamat that I made, I felt a sense of joy and fulfillment. I knew that this recipe would continue to be a part of my life for years to come, a reminder of the journey that had brought me to this moment. And as I shared it with others, I hoped that they too would find the same sense of excitement and wonder that I had felt that first time I saw the recipe.

Categories

| Dessert Recipes | Lebanese Desserts | Lebanese Recipes | Simple Syrup Recipes | Yogurt Recipes |

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