Ingredients with Measurements:
- 1 cup fine semolina
- 1 cup all-purpose flour
- 1 tablespoon instant yeast
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 cup warm water
- 1/2 cup vegetable oil
- 1/2 cup chopped parsley
- 1/4 cup chopped mint leaves
- 1/4 cup chopped green onions
- 1/4 cup chopped tomatoes
- 1/4 cup chopped cucumber
- 1/4 cup lemon juice
- Salt and pepper to taste
Special equipment needed:
- Deep fryer or large pot for frying
- Mixing bowl
- Wooden spoon
- Slotted spoon
- Paper towels
Step-by-step instructions:
1. In a mixing bowl, combine the semolina, flour, yeast, salt, and sugar.
2. Add the warm water and vegetable oil to the dry ingredients and mix well until a dough forms.
3. Cover the dough with a damp cloth and let it rest for 30 minutes.
4. In the meantime, prepare the tabbouleh by mixing the parsley, mint, green onions, tomatoes, cucumber, lemon juice, salt, and pepper in a bowl.
5. Heat the deep fryer or pot with oil over medium-high heat.
6. Take small pieces of the dough and roll them into small balls, about the size of a cherry.
7. Fry the dough balls in the hot oil until they turn golden brown, about 3-4 minutes.
8. Remove the awwamaat from the oil with a slotted spoon and place them on paper towels to drain the excess oil.
9. Add the fried awwamaat to the tabbouleh mixture and mix well.
10. Serve immediately.
Time:
Preparation time: 45 minutes
Cooking time: 10 minutes
Temperature:
Oil temperature for frying: 350°F (175°C)
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 350
Fat: 18g
Carbohydrates: 42g
Protein: 5g
Fiber: 3g
Substitutions for ingredients:
- You can use whole wheat flour instead of all-purpose flour.
- You can use any other herbs or vegetables you like in the tabbouleh.
Variations:
- You can add feta cheese or olives to the tabbouleh for a different flavor.
- You can sprinkle some powdered sugar on top of the awwamaat for a sweeter taste.
Tips and tricks:
- Make sure the oil is hot enough before frying the awwamaat to prevent them from absorbing too much oil.
- Don't overcrowd the fryer or pot with too many awwamaat at once, as this will lower the oil temperature and make them greasy.
- You can make the awwamaat ahead of time and reheat them in the oven before serving.
Storage instructions:
Store the awwamaat and tabbouleh separately in airtight containers in the refrigerator for up to 2 days.
Reheating instructions:
To reheat the awwamaat, preheat the oven to 350°F (175°C) and bake them for 5-10 minutes until heated through.
Presentation ideas:
Serve the awwamaat tabbouleh on a platter with some lemon wedges on the side.
Garnishes:
Garnish with some fresh parsley or mint leaves.
Pairings:
This dish pairs well with hummus, baba ganoush, or tzatziki.
Suggested side dishes:
Serve with a side of pita bread or a simple salad.
Troubleshooting advice:
- If the dough is too dry, add a little more water.
- If the awwamaat are too greasy, try frying them at a slightly lower temperature.
Food safety advice:
Make sure the oil is not too hot and keep a close eye on the awwamaat while frying to prevent any accidents.
Food history:
Awwamaat is a traditional Middle Eastern dessert that is popular in many countries, including Lebanon, Syria, and Jordan.
Flavor profiles:
The awwamaat are crispy on the outside and soft on the inside, while the tabbouleh is fresh and tangy.
Serving suggestions:
Serve this dish as a dessert or a snack.
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Region: Lebanese