Guest Author - Julie L Baumler

Zalabiya and Awwamaat are common treats found in Syria and Lebanon during the Christmas season. They are a fried dough, similar to donuts. Zalabiya are stick shaped and Awwamaat are similar to donut holes or fried dumplings. They are particularly special to January 1st, the circumcision of Christ - called Ghtas in the Middle East. In addition to being delicious, Zalabiya and Awwamaat are simple to make.

Zalabiya and Awwamaat – Lebanese Christmas Donuts
makes about two dozen
Ingredients

Dough

1 cup yogurt

Soy yogurt works acceptably for those with milk allergies

1/4 tsp baking soda

pinch of salt

Approximately 1 1/2 to 2 cups flour

vegetable oil or shortening for frying

Sesame oil is traditional, but due to its relatively low smoke and flash points, it is not recommended for use at this temperature. I use safflower oil because it doesn't soak into fried foods as much as other oils.

Glaze

1 1/2 cups honey

1 cinnamon stick

If you don't have cinnamon sticks, you can substitute 1 Tbls cinnamon.

Juice from 1/2 lemon

This is approximately 1 – 2 Tbls.

Beat yogurt until it thins and becomes smooth. Add baking soda and salt. Alternate sifting in a little flour and stirring it in until the dough will barely drop from a spoon – this usually takes about 1 3/4 cups of flour. Heat oil or shortening to 375 F. Use a thermometer or a pan with a thermostat and watch the temperature carefully, because they have a much better texture if cooked at the proper temperature. For Zalabiya, use wet hands to form dough into 2 to 3 inch sticks and lower carefully into the oil. It helps to clean off any stray dough and re-wet your hands after forming each Zalabiya. For Awwamaat, use two teaspoons to drop dough into oil. A little water on the spoons helps keep the dough from sticking to them, but be careful not to drip water into the hot oil. Unless you are using a particularly large pan, you will need to fry the donuts in batches. Fry until golden brown, turning once, a process that will take approximately five minutes. Drain on paper towels. Mix honey, cinnamon and lemon juice in a small saucepan. Bring to a boil, then turn down and simmer for about a minute. Remove the cinnamon stick and pour the syrup over the donuts. Any extra glaze can be used for dipping.

This recipe is adapted from one in Mimi Sheraton's book Visions of Sugarplums - A Cookbook of Cakes, Cookies Candies & Confections From All the Countries That Celebrate Christmas, an excellent source of interesting and delicious Christmas treats.

Mimi Sheraton. Visions of Sugarplums - A Cookbook of Cakes, Cookies Candies & Confections From All the Countries That Celebrate Christmas. (New York: Random House, 1968.)