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Luqaimat are deep-fried pastries dipped in simple syrup. They're crunchy on the outside and soft and airy on the inside.

The Best Awameh (Luqaimat) Recipe

Fatimah
Crispy, crunchy, and mouthwatering Awameh. This is the best and easiest recipe to use to have the crunchiest and fluffiest Luqaimat and awameh!
5 from 3 Ratings
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Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Course Dessert, party meal
Cuisine Lebanese, Middle Eastern, Palestinian, turkish

Ingredients
  

  • 2¼ cups All purpose flour sifted
  • 1½ tablespoons Cornstarch sifted
  • 1¼ teaspoons Active dry yeast
  • 1½ tablespoons Granulated sugar
  • 1 tablespoon Powdered milk
  • ⅛ teasoon Salt
  • ⅛ teaspoon Baking powder
  • ½ teaspoon Orange blossom water
  • 1½ cups Lukewarm water

Qater(Sheera)

Oil, For Frying

Instructions
 

  • To start, prepare the sugar syrup ahead of time so it cools to room temperature.
  • In a bowl, sift together the flour, powdered milk, salt, baking powder, cornstarch, sugar and yeast.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

Notes

1.) Do not overcrowd the oil. They won't fry properly and won't be crispy and will most likely stay doughy. 
2.) Do not let them sit in the qater for long, that would make them soften quickly.
3.) You can half way prepare them by frying them the first time early on, and then do the second frying whenever you're ready to serve. 
Keyword awama, awamat, awameh, lugaimat, luqaimat, luqmat al qadi
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