Jordanian Awameh
Twice-fried yeast fritters coated with measured commercial orange-blossom syrup.
Preparation: 30 min · Cooking: 5 min · Total: 1 hr 46 min · 2 servings
Ingredients
- 240 ml Wheat flour
- 1 tsp Instant yeast
- 1 tsp Batter sugar
- 240 ml Commercial ready-to-eat orange-blossom-flavoured sugar syrup
- 180 ml Warm potable batter water
- 1 tsp Cornstarch
- 480 ml Vegetable frying oil, operating allowance
- 15 ml Separate vegetable oil for spoon dipping
Instructions
Mix the batter
Mix 240 ml flour, 1 tsp each cornstarch, instant yeast and sugar with 180 ml warm potable water. Follow the yeast label for water temperature. Do not taste raw flour batter.
Mix 240 ml flour, 1 tsp each cornstarch, instant yeast and sugar with 180 ml warm potable water. Follow the yeast label for water temperature. Do not taste raw flour batter.
Proof covered
Cover and proof from 60 minutes until visibly bubbly and expanded, following yeast directions. Keep raw batter tools away from the ready-to-eat syrup.
Cover and proof from 60 minutes until visibly bubbly and expanded, following yeast directions. Keep raw batter tools away from the ready-to-eat syrup.
Proof covered: 3600 seconds
Degas and portion evenly
Gently stir down the risen batter. Divide the actual batter evenly into 24 small portions for the base, 12 half or 96 fourfold. Use the separate 15 ml spoon-dipping oil allowance; no arbitrary hazelnut-size weight is assumed.
Gently stir down the risen batter. Divide the actual batter evenly into 24 small portions for the base, 12 half or 96 fourfold. Use the separate 15 ml spoon-dipping oil allowance; no arbitrary hazelnut-size weight is assumed.
First fry at 170°C
Heat the 480 ml frying-oil allowance to 170°C in a deep heavy vessel within its safe fill limits. Lower small portions carefully in uncrowded batches and fry from 3 minutes, turning until set and pale golden. Keep water away from hot oil; note any vessel-driven oil adjustment.
Heat the 480 ml frying-oil allowance to 170°C in a deep heavy vessel within its safe fill limits. Lower small portions carefully in uncrowded batches and fry from 3 minutes, turning until set and pale golden. Keep water away from hot oil; note any vessel-driven oil adjustment.
First fry at 170°C: 180 seconds
Rest on a rack
Lift with a dry slotted utensil and drain on a rack for 10 minutes. Keep raw batter and its utensils separate from cooked fritters.
Lift with a dry slotted utensil and drain on a rack for 10 minutes. Keep raw batter and its utensils separate from cooked fritters.
Rest on a rack: 600 seconds
Second fry at 180°C
Bring the same frying bath to 180°C. Fry rested pieces in uncrowded batches from 2 minutes until crisp and cooked through. Cut a slightly cooled test piece: no raw gummy batter may remain inside. Colour or a timer alone is not a raw-flour safety check.
Bring the same frying bath to 180°C. Fry rested pieces in uncrowded batches from 2 minutes until crisp and cooked through. Cut a slightly cooled test piece: no raw gummy batter may remain inside. Colour or a timer alone is not a raw-flour safety check.
Second fry at 180°C: 120 seconds
Coat with cold syrup
Drain the fully cooked hot fritters, then coat in the measured 240 ml cold RTE orange-blossom syrup, checking from 1 minute; lift and drain. The syrup bath is not all consumed. Do not reuse used syrup as a shelf-stable product.
Drain the fully cooked hot fritters, then coat in the measured 240 ml cold RTE orange-blossom syrup, checking from 1 minute; lift and drain. The syrup bath is not all consumed. Do not reuse used syrup as a shelf-stable product.
Coat with cold syrup: 60 seconds
Serve counted pieces
Serve the 24-piece base as 2 catalogue shares while crisp. Refrigerate leftovers promptly at 4°C or colder and use within 2 days; chilling softens the crust. Add no unlisted cardamom or homemade syrup ingredients.
Serve the 24-piece base as 2 catalogue shares while crisp. Refrigerate leftovers promptly at 4°C or colder and use within 2 days; chilling softens the crust. Add no unlisted cardamom or homemade syrup ingredients.
Tips
- Use the scaled ingredient list for 1–8 catalogue servings; step quantities describe the 2-serving base. Halve every numeric input for 1 or multiply by four for 8, including process water and garnish. Keep the same thickness and use more batches or comparable-depth pans. Do not multiply temperatures or first-check times. Cup = 240 ml, tbsp = 15 ml, tsp = 5 ml. Piece/cup yields are separate from servings.
Common mistakes
- Keep perishables at 4°C or colder and raw meat/flour tools separate from ready-to-eat food. Chill shallow portions within 2 hours, or 1 hour above 32°C; do not wait for complete counter cooling.
Substitutions
- Keep the specified ingredient states and measured allowances; no unmeasured substitutions are included.
Storage
Keep covered at 4°C or colder and use within 2 days, never past an earlier label use-by date. This is a selected household limit, not validated shelf life. Keep perishables at 4°C or colder and raw meat/flour tools separate from ready-to-eat food. Chill shallow portions within 2 hours, or 1 hour above 32°C; do not wait for complete counter cooling.
Reheating
Reheat once to 74°C throughout; a warm surface alone is insufficient.
About this recipe
Twice-fried yeast fritters coated with measured commercial orange-blossom syrup.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.