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Dough Balls in Syrup
Awwamat

4 cups plain flour
1/2 cup corn flour
3 cups water
5 cups vegetable oil
2 teaspoons yeast dissolved in 2 tablespoons warm water
A dash salt

Atter (Syrup)

2 cups water
3 tablespoons orange blossom water
3 drops of lemon juice
5 cups sugar
Serves 10 persons


Dissolve the yeast and set aside for 10 minutes.

Sift the flour and the salt in a big bowl. Add the water, and dissolved yeast and mix well.

Beat the batter with your hand until it becomes pliable and smooth.

Cover the batter with a piece of cloth and let stand in a warm place for 4 hours, until it is double in bulk.

Prepare the Atter (syrup).

Heat the oil in a heavy saucepan.

Scoop out a little dough-enough to fill your hand and squeeze your fist hard so as to push a ball of dough between thumb and finger.

Scoop out the ball with a wet teaspoon and drop into the hot oil.

The balls will swell and float to the top. Stir the balls until they are golden and crisp.

Drop the balls again in the hot oil and stir until they are dark golden.

Remove the balls from the oil.

Drain and drop into the cool syrup.

Remove promptly and serve hot or cold.

 

 


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