Honey Balls

Awwamat (a-wham-mat)


Preparation info

  • About


    • Difficulty


Appears in

Classic Lebanese Cuisine: 170 Fresh And Healthy Mediterranean Favorites

Classic Lebanese Cuisine

By Kamal Al-Faqih

Published 2009

  • About

Growing up, we called these Honey Balls, even though they are not prepared with honey. They were sweet, crunchy and yummy, and that was an easy name for them. These crispy balls of fried dough are soaked in syrup and are amazingly good. I like offering them when we have a group of eight or more with a colorful fruit platter next to them. I am always asked how I get them so crisp on the outside and light and airy on the inside. The answer is potato.


For the Honey Balls

  • 2 recipes cooled syrup
  • ½ pound peeled russet potato (room temperature)
  • 1 tablespoon dry active yeast
  • ¼ teaspoon sugar
  • 2 cups unbleached flour
  • 1 (48-ounce) container of canola oil for frying


    Prepare Ahead

    The honey balls can be prepared early in the day. They are best the day they are prepared, while they are crunchy. Store uncovered in a cool, dry area (so they retain their crunch). Here is the best-kept secret: Partially fried honey balls can be frozen for 2 months. Once they have cooled, freeze them on a plastic-lined tray and store in an airtight container. When ready to use, thaw to room temperature evenly spread over a tray. Fry and serve as described.