Awwameh is basically a yeasted dough that is fried and then sweetened with rosewater syrup. You bite into them and you get a little burst of rosewater syrup perfectly balanced by the light and fluffy cooked dough.
You will probably find as many ways to make awwameh as there are ways to spell it. All purpose flour, rice flour and semolina find their way into recipes just as potatoes, soda, sprite and corn starch. Different formulas and combinations in an attempt to get those perfect little balls that are crunchy on the outside, soft on the inside.
Awwameh can be infused with different flavors by adding spices to the batter like anise or cinnamon . You can also infuse the syrup by adding some cardamom pods or cinnamon sticks to it. 
I am sharing my mum’s recipe for the crunchiest awwameh you will ever taste. It stays crunchy even after it cools down. Now the big question and the challenge that I will leave you with is, can you stop at only one?
Awwameh
- Total Time: 55 minutes
- Yield: 4 servings 1x
Description
Awwameh are crunchy, deep-fried dough balls soaked in a fragrant rosewater syrup, offering a delightful burst of flavor with every bite.
Ingredients
- 2 cups (480 ml) sugar
- 1 cup (240 ml) water
- 1 tsp lemon juice
- 1 tsp rosewater
- 1 cup (240 ml) all-purpose flour
- 1/3 cup (80 ml) cornflour
- 1 tsp yeast (or 1 tsp baking powder)
- Pinch of salt
- Oil for frying
Instructions
To make the rosewater syrup
- In a pot add the sugar, water and lemon juice
- cook over medium heat until it comes to a boil and all the sugar had dissolved
- lower the heat and cook for 2-5 more minutes.
- take off the heat and allow to cool then stir in the rosewater
To make the Awwameh
- Proof the yeast by mixing it with the water and sugar and waiting for it to foam and bubble (if it doesn’t then the yeast has gone bad and you can’t use it)
- mix the flour and cornstarch and slat and then add the yeast mixture and stir with a spoon.
- Your batter should be like the cake batter (you may need to add more water or flour depending on the type of flour you use but do it one tbsp at a time)
- Stir the batter for 2-4 minutes
- Cover and allow to rise in a warm place until it doubles in size.
- If you use baking powder, just mix all the ingredients together until the mix is homogenous
- Fill part of the batter in a small plastic bag, tie it
- Cut one of the corners off (the size of the opening depends on how big you want your awwameh to be , the smaller the opening, the smaller the awwameh)
- Heat the oil until you drop a little of the dough and it fizzes immediately
- prepare a small cup filled with oil and a tsp
- Hold the bag in your hand and squeeze a little of the batter onto the wet tea spoon
- Drop the dough in the hot oil and repeat.
- you will need to wet the spoon in the oil after every few times because the batter will stick to it.
- stir the dough balls in the oil to ensure they get golden on all the sides.
- Take the awwameh out of the oil and into the syrup (the syrup should be room temperature)
- Stir the awwameh in the syrup until it is uniformly coated and then take it out.
Notes
- For extra flavor, consider infusing the syrup with cardamom pods or cinnamon sticks.
- Awwameh can also be flavored by adding spices like anise or cinnamon to the batter.
- They are best served fresh but can be stored in an airtight container for a day.
- Reheat in the oven to regain some crispiness.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 30
- Sodium: 50
- Fat: 7
- Carbohydrates: 50
- Fiber: 1
- Protein: 3
- Cholesterol: 0
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Frequently Asked Questions
What is awwameh and how does it stay crunchy even after it cools?
Awwameh (also called loqaimat or loqmet el kadi) is a Middle Eastern fried dessert — yeasted dough balls fried until golden and then tossed in rosewater syrup. The crunchiness comes from the combination of all-purpose flour and cornflour (1/3 cup) in the batter, which is the author’s mother’s specific formula. The article notes this version “stays crunchy even after it cools,” a quality that sets it apart from other recipes for the dish.
Why does the rosewater go in after cooking, not during?
Rosewater’s delicate floral aroma is volatile and dissipates with heat. The instructions say to cook the sugar, water, and lemon juice, then “take off the heat and allow to cool, then stir in the rosewater.” Adding it to a cooled syrup preserves the flavor that defines the dish.
Can I use baking powder instead of yeast?
Yes — the recipe provides both options. With yeast, you mix it with water and sugar, wait for it to foam, then let the batter rise until doubled. With baking powder (1 tsp in place of the yeast), you just mix all the dry and wet ingredients together until homogenous and fry immediately — no rising time needed.
Can I flavor the syrup or batter differently?
The article says yes to both. You can infuse the syrup by simmering cardamom pods or cinnamon sticks in it, and you can add spices like anise or cinnamon directly to the batter. The notes also list these as options, making it easy to customize the flavor profile.
This is really a gorgeous dessert, I have fond memories of it from my childhood in the Middle East. Thank you for bringing those memories back!
Would anyone know of a recipe for an Algerian dessert…called MERCROUD? Made of semolina flour with honey ….small portions about the size of a plum that are boiled, then cooled. It is not a baked dessert. Thanks very much.
Want to cook it for my husband who remembers his Mother making it.
Stop at one? I couldn’t stop at 5! Soooo good. :-)