Bring the Middle East to you with these crisp and crunchy Lebanese doughnut balls. They’re a sweet end to lunch or a treat with a cup of unsweetened tea.
Lebanese Doughnut Balls
Bring the Middle East to you with these crisp and crunchy Lebanese doughnut balls. They’re a sweet end to lunch or a treat with a cup of unsweetened tea
Prep time: 5 minutes
Cook time: 15 minutes
- ¾ cup (95g) all purpose flour
- 2 tbsp cornstarch
- ⅛ tsp salt
- 1 tsp active dry yeast
- 1 tsp sugar ½ tsp ground mahlab (optional)
- ½ cup (125ml) lukewarm water (105°F–110°F/40°C–43°C)
- 1 tbsp vegetable oil, plus more for frying
- ½ cup (125ml) Kater (Sugar Syrup; page 252)
- Coarsely ground pistachios (optional)
In a large bowl, combine the all-purpose flour, cornstarch, salt, active dry yeast, sugar, and mahlab (if using).
Pour the lukewarm water over the dry ingredients, and stir until a dough forms. Set aside to rise for about 30 minutes.
In a large frying pan, heat some oil to 375°F (190°C), deep enough to deep-fry the dough balls. Oil your hands with vegetable oil, scoop about 1 tablespoon of dough, and form it into a ball. Carefully place the dough ball in the hot oil. Repeat a few more times so you’re frying several dough balls at once without overcrowding the pan. Fry each ball for 2 or 3 minutes or until they’re golden brown and float at the surface of the oil. Remove with a slotted spoon, and set on paper towels to absorb any excess oil. Repeat with the rest of the dough.
Pour Kater over the awamat while they’re still hot, garnish with some ground pistachios (if using), and serve immediately.
This is perfect for lunch or dinner, and is even a winner in packed lunch boxes, served hot or cold.
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