Awameh - sweet dumplings
Crunchy on the outside but sweet, soft and moist inside, these simple-to-make, delicious sweet fritters (also know as luqaimat) are popular throughout the Middle East. Their secret ingredient is mashed potatoes. Simply pipe the mixture straight into the hot oil and serve dipped in a sweet spiced syrup.
INGREDIENTS: For the awameh:
150g potato (1 medium potato)
280g plain flour
10g dried yeast (1 ½ sachets)
300ml tepid water
1 tsp sugar
For the syrup:
200g sugar
Your choice of one or a mixture of the following flavourings: 1 x cinnamon stick/a few lightly squashed cardamom pods/a pinch of saffron/2 x cloves/orange blossom/rose water
Optional garnish: Flaked coconut/ multicoloured sprinkles
For frying:
1l vegetable oil
METHOD:
● Boil the potato in water until completely soft. Remove and allow to cool slightly, then peel and mash well with a fork/ricer, to a very smooth, lumpfree mash. Use some of the cooking water if necessary.
● Add to the remaining dough ingredients to a stand mixer with a paddle attachment and mix on medium for 7-8 minutes. Your dough will be very wet – it’s OK.
Cover bowl with cling film. Allow to rest for an hour.
While your dough is resting, make the syrup: place 200ml water, the sugar and flavouring(s) of your choice in a pan and allow the sugar to melt (wthout stirring) over a low/medium heat. Once the sugar has melted, bring to a boil and simmer for 5 minutes. Leave to cool then refrigerate.
Mix the dough with a spoon to get rid of trapped bubbles.
Warm up your oil in a deep pot. (For safety, the pan should be only half full.) You’ll know when your oil is ready if you drop a small amount of dough into it and it rises to the surface with gentle bubbles around it.
Transfer your dough into a piping bag. Pipe small balls into the oil, pinching them off the bag with clean fingers. If you don’t want to use a piping bag, simply take small portions with a teaspoon and, using another teaspoon, slide the dough to drop into hot frying oil, forming small rounded shapes. Be careful to avoid splashing yourself with hot oil.
Fry until golden on both sides (flip halfway through) – about 2 minutes on each side.
Remove from oil using a slotted spoon, and dip in chilled syrup. You can scatter with coconut flakes or sprinkles if you like. www.oogachaka.co.uk www.maghreblondon.co.uk