IFTAR TREAT - MIDDLE EASTERN AWWAMAT / SWEET DUMPLINGS

Alhamdulillah dah hampir setengah bulan kita berpuasa....masa berlalu begitu pantas sekali. Lima belas hari lagi kita akan menyambut Syawal..amin...apa pun Ramadan semakin menarik. Hari ini saya hendak share kuih favourite Timur Tengah iaitu Awwamat atau Awwameh. Bagi yang biasa menjelejah Timur Tengah tak kira mana Kaherah, Jeddah, Jodan, Lebanese...mana-mana bumi Arab pasti dah cuba kuih manis ini. Banyak dijual di bakeries sana.

Awwameh ini lebih kurang sama dengan bebola donut yang direndam bersama air gula. Memang manis tapi sesuatu yang kita tidak mampu untuk tidak mencubanya. Oleh kerana saya ada diabetic saya kurangkan air gulanya..cukup manis-manis sedikit..tetapi jika resipi asalnya air gulanya begitu pekat sekali. Kuih ini juga dikenali dengan nama Zalabeh atau Luqaimat..mengikut negeri-negeri di Timur Tengah. Pistachio, Bijan atau hirisan badan merupakan favurite topping untuk kuih ini.

Awwamat

 Rosewater syrup

• 2 cups sugar
• 1 cup water
• 1 teaspoon lemon juice
• 1 teaspoon of rosewater

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

 Awwameh

• 1 cup flour
• 1/3 cup cornflour
• 1 teaspoon yeast (or 1  teaspoon baking powder)
•  pinch of salt
•  1/2 cup water
•  1 teaspoon sugar

• 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 tablespoon 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

RECIPE SOURCE:  PATYSKITCHEN

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