The Best Awameh (Luqaimat) Recipe

Crispy, crunchy, and mouthwatering Awameh. This is the best and easiest recipe to use to have the crunchiest and fluffiest Luqaimat and awameh!



Flour Cornstarch Active dry yeast Granulated sugar Powdered milk Salt Baking powder Orange blossom water Lukewarm water Qater (sheera/simple syrup) Oil

Step 1

To start, prepare the sugar syrup ahead of time so it cools to room temperature.

Step 2

 In a bowl, sift together the flour, powdered milk, salt, baking powder, cornstarch, sugar, and yeast.


Step 3

Add the water and mix well with a spatula until well mixed. Cover tightly and let the dough rise for 2-3 hours, until doubled in size and the dough puffy.

Step 4

Deflate the dough using a spatula and gather the dough from the sides of the bowl towards the middle, it should look alot smaller now.

Step 5

 Heat up a few inches of oil, enough for the dough to be deep fried.


If you're using a piping bag, transfer the dough to it now. Cut open a small slit to the balls. Using kitchen shears, dip them in a little oil so they don't stick to the dough. Snip off your desired dough ball size and add to the oil.

Step 6



Step 7

Once they float to the top of the oil, let them become a light golden color before removing from the oil and onto a colander or strainer.

Once all the dough balls are golden, heat the oil for another 2 minutes before adding the previously fried dough balls. Fry for another few minutes until a dark golden color, making sure to use your metal spoon to move them around.

Step 8


Step 9

Immediately remove using a slotted spoon, and toss them in 1-1.5 cups of syrup for about 20-30 seconds before straining and serving.

Grab The Full Recipe Details Via The Link Below

Thick Brush Stroke
Lined Circle
Yellow Dots
Wavy Line
Wavy Line