Instructions

1. Mixing the Dry Ingredients

   In a deep bowl, mix the flour, cornstarch, sugar, yeast, and a pinch of salt until the dry ingredients are well combined. · 1 min
2. Kneading the Ingredients

   Gradually add warm water while beating continuously by hand or with a wire whisk until a soft, elastic batter forms, slightly thicker than cake batter. · 3 min
3. Fermentation

   Cover the bowl and leave the batter in a warm, dark place to ferment until doubled in size and bubbles appear on the surface. · 40 min
4. Frying Preparation

   Heat the oil in a deep pot over medium heat, then gently deflate the dough to release excess air. · 2 min
5. Shaping the Balls

   Using a small spoon lightly coated with oil and your fist, squeeze the dough so a small ball pops out between your index finger and thumb, cut it off with the spoon, and drop it into the hot oil.
6. First Fry

   Fry the awameh balls, stirring continuously until pale golden, then lift onto a colander and let cool for ten minutes to ensure maximum crispiness (two-stage frying). · 5 min
7. Second Fry

   Return the awameh balls to the hot oil again and stir until they become deep golden and very crispy. · 3 min
8. Syrup Soaking and Serving

   Remove the awameh from the oil, drain immediately, and soak in the thick cold syrup for two minutes until well infused, then transfer to a serving plate. · 2 min

Nutrition / serving

Chef's tips