To make the rosewater syrup

1. In a pot add the sugar, water and lemon juice
2. cook over medium heat until it comes to a boil and all the sugar had dissolved
3. lower the heat and cook for 2-5 more minutes.
4. take off the heat and allow to cool then stir in the rosewater

To make the Awwameh

1. 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)
2. mix the flour and cornstarch and slat and then add the yeast mixture and stir with a spoon.
3. 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 tablespoon at a time)
4. Stir the batter for 2-4 minutes
5. Cover and allow to rise in a warm place until it doubles in size.
6. If you use baking powder, just mix all the ingredients together until the mix is homogenous
7. Fill part of the batter in a small plastic bag, tie it
8. 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)
9. Heat the oil until you drop a little of the dough and it fizzes immediately
10. prepare a small cup filled with oil and a teaspoon
11. Hold the bag in your hand and squeeze a little of the batter onto the wet tea spoon
12. Drop the dough in the hot oil and repeat.
13. you will need to wet the spoon in the oil after every few times because the batter will stick to it.
14. stir the dough balls in the oil to ensure they get golden on all the sides.
15. Take the awwameh out of the oil and into the syrup (the syrup should be room temperature)
16. Stir the awwameh in the syrup until it is uniformly coated and then take it out.