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Dessert

Awdaina

A dessert made from egg whites, lemon juice, flour, butter, and water, fried and served with a sweet lemon syrup.

From the Recipes Wiki (Fandom) · 9 ingredients
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Why it works: Flour and butter are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Awdaina

Time2 hours

Ingredients

Directions

Prepare the dough

  1. Put the egg whites in a large pan and add them to lemon juice, then mix.

  2. Add the butter, flour, and water, then mix until soft.

  3. Cover the mixture and leave it for 2 hours.

  4. Cut the mixture into flat thin circular shapes.

Fry and serve

  1. Boil oil in a large flat pan.

  2. Drop the awdainas into the boiling oil one at a time until finished.

  3. Mix sugar, water, lemon, zahr, and habahaan to make the awdaina's sharbat, then boil.

  4. Dip the awdainas into the sharbat one at a time and serve.

Nutrition, whole recipe (rough)

766Calories
20 gProtein
32 gFat
99 gCarbs

Counts 5 of 6 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 5 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Olive Oil1 tbsp (14g)119
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Lemonjuice of 1 lemon (48ml)12
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Lemon + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  4. Lemon + flourtop 17% of all pairs
    Smell alikemoderate
    Cooked together30,404 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Egg whites
Provide structure and help bind the dough.
Butter
Adds fat and tenderness to the dough.
Flour
Forms the main structure of the dough.
Lemon juice
Adds acidity that brightens the flavour of the dough.

The step that matters

Dip the awdainas into the sharbat one at a time and serve. Hot fried dough soaks up syrup quickly, so the sharbat should be boiled before dipping. Dipping one piece at a time keeps each awdaina evenly coated and prevents them from becoming soggy.

Swap the lemon

How well each one fits the dish's main ingredients (egg, flour, butter):

  1. Raisinfits better
  2. Vanillafits better
  3. Lemonthe original
  4. Coconutfits about as well

Fit is the average pairing score against egg, flour, butter. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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