Pistachio Filled Awameh with Honey Dip

Steps

1. 1

   Mix dry dough ingredients

   • In a large mixing bowl, whisk together 2½ cups (312 g) all-purpose flour, 2½ teaspoons (12 g) baking powder, and ½ teaspoon (3 g) fine sea salt.
   • Make a well in the center of the dry mixture.

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   Ready when: Dry ingredients are evenly combined with a well in the center

   Tip: Whisk the baking powder with flour first to distribute it evenly; this ensures even rise throughout all the awameh

2. 2

   Make the dough

   • Pour 1 cup (240 ml) lukewarm water and 2 tablespoons (30 ml) neutral vegetable oil into the well.
   • Using your hand or a wooden spoon, gradually incorporate the dry ingredients into the wet, mixing until a soft, slightly sticky dough forms.
   • Knead gently in the bowl for 2–3 minutes until smooth and shiny.
   • The dough should feel like a soft baby's skin—moist but holding together.

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   Ready when: Dough is smooth, shiny, and springs back slightly when pressed

   Tip: Do not over-knead. A slightly sticky, tender dough will fry up lighter and airier than a stiff one. If dough seems very dry, add a few drops of warm water

3. 3

   Prepare pistachio filling

   • In a medium mixing bowl, combine 1 cup (110 g) finely ground unsalted roasted pistachio, 3 tablespoons (38 g) granulated sugar, and ½ teaspoon (2.5 g) ground cinnamon.
   • Mix well and set aside.

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   Ready when: Filling is evenly blended with no sugar lumps visible

   Tip: Use a food processor to grind roasted pistachios very finely just before mixing to keep the filling as aromatic as possible

4. 4

   Let dough rest

   • Cover the bowl of dough with a clean kitchen towel and let it rest at room temperature for 20–30 minutes.
   • This allows the flour to fully hydrate and makes the dough easier to shape.

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   Ready when: Dough has relaxed and is less sticky

   Tip: This resting period prevents the dough from tearing when you roll and fill it

5. 5

   Shape and fill awameh

   • Spread the ¾ cup (120 g) raw sesame seeds in a shallow bowl.
   • Lightly oil or wet your hands to prevent sticking.
   • Pinch off a piece of dough about the size of a walnut (about 0.75 ounce / 20 g).
   • Gently flatten it into a thin disk in your palm.
   • Place ½ teaspoon (about 3 g) of the pistachio filling in the center, then fold the dough over to seal, gently pressing to enclose completely.
   • Roll the ball lightly between your palms to smooth it, then immediately roll it in the sesame seeds to coat all over.
   • Place on a baking sheet.
   • Repeat with the remaining dough and filling to make 24 awameh.
   • Work quickly so the dough doesn't dry out.

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   Ready when: All 24 awameh are shaped, filled, sealed, and sesame-coated

   Tip: Keep the dough covered while you work to prevent a crust from forming. If the dough becomes too firm to work with, let it rest for a few minutes under the towel. Wet your hands frequently; sesame seeds will stick to dry hands

6. 6

   Heat the frying oilOven 325°F / 165°C

   • Pour 6 cups (1440 ml) neutral vegetable oil into a deep heavy-bottomed pot or deep fryer.
   • Clip a candy or deep-fry thermometer to the inside of the pot.
   • Heat the oil over medium-high heat to 325°F (163°C).
   • This low-to-medium oil temperature is essential—it allows the awameh to puff and cook through without the outside burning.

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   Ready when: Oil reaches 325°F (163°C) on the thermometer

   Tip: Do not let the oil exceed 330°F or the outside will brown before the inside puffs. Use a thermometer, not guesswork

7. 7

   Fry the awamehOven 325°F / 165°C

   • Working in batches of 5–6 awameh to avoid crowding, carefully lower them into the 325°F (163°C) oil using a wire mesh skimmer or slotted spoon.
   • They will initially sink, then float after about 1–2 minutes as they puff.
   • Once they float, fry for another 2–3 minutes, gently turning once or twice with the skimmer, until the entire surface is golden brown and crispy.
   • The sesame seeds will darken slightly.
   • Transfer the cooked awameh to a paper towel-lined plate to drain briefly.
   • Maintain the oil temperature throughout frying, adjusting heat as needed.

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   Ready when: Awameh are floating and uniformly golden brown with crispy sesame coating

   Tip: Do not overcrowd the pan; the oil temperature will drop and the awameh will absorb oil instead of puffing. If the oil cools below 320°F, wait for it to come back to temperature before frying the next batch

8. 8

   Warm the honey and serve

   • While the last batch is frying, gently warm 1¼ cups (425 g) raw or pure honey in a small pot over low heat or in a bowl set over warm water, stirring occasionally, until it is flowing and warm to the touch—about 40–50°C (104–122°F).
   • Do not boil.
   • Transfer to a shallow serving bowl.

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   Ready when: Honey is fluid and warm

   Tip: Warm honey poured over hot awameh creates the signature syrupy coating. Cold honey will slide off and the awameh will cool too quickly

9. 9

   Dip and serve immediately

   • As soon as each batch of awameh is fried and drained, immediately dip each ball halfway or completely into the warm honey, allowing excess to drip off, then arrange on a serving platter.
   • The awameh will absorb the honey and become even more tender.
   • Serve while still warm.
   • You may have extra honey left over for additional dipping or drizzling.

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   Ready when: Awameh are coated in honey and arranged on the platter

   Tip: The timing is critical here—honey-dipped awameh are best eaten within 5–10 minutes while still warm and the exterior is crispy. If you wait too long, they will soften