Dough Balls in Syrup

Dough Balls in Syrup

These dough balls are the Middle Eastern equivalent of doughnuts. They go under a number of different names, including awamat (meaning floats) luqmat al gadi (meaning judge's bite) and zallabiyya, which doesn't appear to have another meaning!


▶ 2 cups plain flour
▶ 1,5 cups luke warm water
▶ 1 teaspoon rapid action yeast
▶ pinch of salt
▶ sugar syrup
▶ vegetable oil for deep frying


1. Place the flour, yeast and salt in a mixing bowl. Add in the water and mix until the dough is smooth. Cover and place in a warm area for 2 hours, or until the dough has doubled in size.

2. Prepare the sugar syrup and allow it to cool.

3. Knock the dough back and mix again, to remove bubbles. Leave for a further 20-30 minutes.

4. Heat the oil in a deep sided pan. test it is hot enough by dropping a small amount of dough in. If it immediately floats and expands, the oil is the correct temperatur. Using two spoons, shape the dough into small balls and drop into the fat. Turn until they are a deep golden brown on all sides. Remove from the fat and drop them into the sugar syrup. Turn them in the syrup for about a minute, and then remove.

Although these can be kept for a day or two, they are best eaten while they are still hot.
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