Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup lukewarm water
- 1/2 tsp active dry yeast
- 1/4 tsp salt
- 1/4 tsp sugar
- 1/2 head of lettuce, chopped
- 1/2 red onion, thinly sliced
- 1/2 cucumber, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup fresh basil, chopped
- 1/4 cup olive oil
- 1/4 cup lemon juice
- Salt and pepper to taste
Special equipment needed:
- Deep fryer or heavy-bottomed pot
- Mixing bowl
- Whisk
- Slotted spoon
- Salad bowl
Step-by-step instructions:
1. In a mixing bowl, combine the flour, yeast, salt, and sugar. Gradually add the water, whisking until a smooth batter forms.
2. Cover the bowl with a damp cloth and let the batter rest for 1 hour.
3. In the meantime, prepare the salad ingredients by chopping the lettuce, slicing the onion, dicing the cucumber, halving the cherry tomatoes, and chopping the herbs.
4. In a separate bowl, whisk together the olive oil and lemon juice to make the dressing. Season with salt and pepper to taste.
5. Heat the deep fryer or pot with oil to 350°F.
6. Using a small spoon, drop small balls of the batter into the hot oil and fry until golden brown. Use a slotted spoon to remove the awwamaat and place them on a paper towel to drain excess oil.
7. In a salad bowl, combine the chopped lettuce, sliced onion, diced cucumber, halved cherry tomatoes, and chopped herbs. Toss with the dressing.
8. Add the fried awwamaat to the salad and serve immediately.
- Time:
Preparation time: 30 minutes
- Resting time: 1 hour
- Cooking time: 10 minutes
Temperature:
- Oil temperature: 350°F
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 320
- Total fat: 21g
- Saturated fat: 3g
- Cholesterol: 0mg
- Sodium: 210mg
- Total carbohydrates: 29g
- Dietary fiber: 4g
- Sugars: 4g
- Protein: 5g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Red wine vinegar can be used instead of lemon juice.
- Any combination of fresh herbs can be used in the salad.
Variations:
- Add grilled chicken or shrimp to the salad for a protein boost.
- Use pita chips instead of awwamaat for a crunchier texture.
- Add feta cheese or olives for a Mediterranean twist.
Tips and tricks:
- Make sure the oil is hot enough before frying the awwamaat to ensure they cook evenly and don't absorb too much oil.
- Use a slotted spoon to remove the awwamaat from the oil to prevent them from breaking apart.
- Toss the salad with the dressing just before serving to prevent the lettuce from wilting.
Storage instructions:
- The awwamaat can be stored in an airtight container at room temperature for up to 2 days.
- The salad can be stored in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat the awwamaat, place them in a preheated oven at 350°F for 5-7 minutes until heated through.
Presentation ideas:
- Serve the salad in a large bowl and top with the fried awwamaat for a dramatic presentation.
- Garnish with extra herbs or lemon wedges for a pop of color.
Pairings:
- Serve with a side of hummus and pita bread for a complete meal.
- Pair with a crisp white wine or a refreshing lemonade.
Suggested side dishes:
- Hummus and pita bread
- Grilled vegetables
- Rice pilaf
Troubleshooting advice:
- If the batter is too thick, add a little more water until it reaches a smooth consistency.
- If the awwamaat are too oily, let them drain on a paper towel for a few minutes before adding them to the salad.
Food safety advice:
- Make sure the oil is hot enough before frying to prevent the awwamaat from absorbing too much oil.
- Wash all vegetables and herbs thoroughly before using.
Food history:
- Awwamaat is a traditional Middle Eastern dessert made from fried dough balls soaked in syrup. This recipe puts a savory twist on the classic dessert by using the fried dough balls in a salad.
Flavor profiles:
- The awwamaat add a crispy, savory element to the salad, while the dressing provides a tangy and refreshing flavor. The combination of fresh herbs and vegetables creates a bright and flavorful dish.
Serving suggestions:
- Serve the salad as a light lunch or dinner, or as a side dish to a larger meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Lebanese
Taste: Tangy, Refreshing, Herby, Crunchy, Citrusy