| Awamatt - Lebanese Doughnuts |
| These doughnuts are a real treat. My Mother only made them on special occasions. Not because they are time consuming, but because they are "Special". In Lebanon they are only made on 'Ghtas', which is Christ's Baptismal Nite. My Mother's family believes that on this nite, all God's creatures, even the tree's get on their knees to give thanks for Jesus, and the Salvation that he brought for all. |
| 8 C Flour 1/2 t Soda ***Sugar Syrup (Qatter) |
| 1 qt. Yogurt (Laban) 1 1/2 C Olive Oil |
| Sift flour and mix with the laban and soda. Knead well together, Heat olive oil until almost smoking. Drop dough by spoonful into the hot oil. Fry only a few at a time. They quickly will rise to the surface and brown. Remove from the oil. Drain on towels. When all the awamatt are fried, dip a few at a time in the qatter. Serve the doughnuts hot or cold, but they do not stay fresh for but a few hours. ***Qatter is made by disloving 1 part sugar to 2 parts water and by bringing this to a slow simmer until u have a thick syrup that will coat the back of a spoon, and then by adding 2 to 3 drops rose essence to the completed syrup, |
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