Post by goodcookin on May 19, 2008 13:27:57 GMT -5
AWAMAT (CRISP ARABIC DONUT BALLS)
2 c. flour
1 sm. mashed potato (optional)
1 tsp. dry yeast
1/4 c. water
1/4 tsp. sugar
1 3/4 c. water
Dash of salt
Oil for deep frying
2 c. attar
Dissolve yeast in 1/4 cup of warm water. Add sugar. Add yeast mixture to flour, salt and 1 3/4 cup warm water. Mix well until a smooth dough is formed. Set aside to rise. Heat oil in deep pan. Alongside the bowl of batter, have a small bowl of oil.
Take dough in left hand and gently squeeze dough up between thumb and forefinger, forming a small ball. Using a teaspoon dipped in oil from the small bowl, scoop the ball off the hand and drop it in hot oil, until golden brown. Drain on paper towel. Then dip it into cold attar syrup. Serve hot.
2 c. flour
1 sm. mashed potato (optional)
1 tsp. dry yeast
1/4 c. water
1/4 tsp. sugar
1 3/4 c. water
Dash of salt
Oil for deep frying
2 c. attar
Dissolve yeast in 1/4 cup of warm water. Add sugar. Add yeast mixture to flour, salt and 1 3/4 cup warm water. Mix well until a smooth dough is formed. Set aside to rise. Heat oil in deep pan. Alongside the bowl of batter, have a small bowl of oil.
Take dough in left hand and gently squeeze dough up between thumb and forefinger, forming a small ball. Using a teaspoon dipped in oil from the small bowl, scoop the ball off the hand and drop it in hot oil, until golden brown. Drain on paper towel. Then dip it into cold attar syrup. Serve hot.