Epiphany is celebrated on 6 January, and it is a tradition in Lebanon to make Lebanese macaroons and awwamat on this occasion. I tried several gluten-free recipes for these two sweets and they were a challenge! Finally, I was able to create these recipes and enjoy them with my whole family! I hope you will enjoy them as well! It is preferable to eat the macaroons and awwamat the same day. They don’t stay crispy and fresh the second day.

Ingredients (Sugar Syrup, enough for both macaroons and awwamat)

Yields: 25 awwamat

- 3 cups sugar
- 1 ½ cups water
- 3 tsp lemon juice
- 2 tsp orange blossom water

Method (Sugar Syrup)

  1. Put the sugar, water, and lemon juice in a saucepan on the heat.
  2. Stir well and let it come to a boil.
  3. Lower the heat and let it simmer for 5-6 minutes.
  4. Put off the heat and add the orange blossom water.
  5. Stir well and let it cool.

Ingredients (Awwamat or Lokmat el Kadi)

- 1 cup gluten-free all-purpose flour
- 1 tbsp. potato starch
- ¾ tsp yeast
- 1 tsp sugar
- ½ tsp vanilla extract
- 2/3 cup water
- 3-4 cups canola oil for frying








Method (Awwamat or Lokmat el Kadi)

  1. Mix all dry ingredients together (flour, potato starch, yeast, and sugar) in a bowl.
  2. Add vanilla extract and water and mix vigorously with a whisk.
  3. Cover the bowl with a cloth and let it rest and rise for 1 hour.
  4. Remove the cloth and mix one more time.
  5. Let it rest for 10 minutes.
  6. Heat the oil on medium heat for few minutes before you start frying.
  7. Use a watermelon scoop or teaspoon to scoop out the awwamat.
  8. Keep a small cup with some canola oil near you.
  9. Put the scoop (or teaspoon) in the oil first then fill it with the awwamat paste.
  10. Drop the paste in the hot oil and repeat until you make all the awwamat.
  11. Fry until golden brown on all sides.
  12. Take out of the hot oil and drop in the sugar syrup.
  13. Keep them in the syrup for few minutes and try to dip them deep into the syrup.
  14. Take the awwamat out and put them on a serving plate.




Ingredients (Lebanese macaroons)

Yields: 30-40 pieces

- ½ cup corn semolina or polenta
- 1 ½ cups gluten-free all-purpose flour
- ¼ cup canola oil
- 1 tbsp. butter or vegetable shortening (if you cannot eat dairy products)
- 1 tsp ground aniseed (Yansoun)
- 1 tbsp. sugar
- 1 tsp yeast
- 1 tsp baking powder
- ¾ cup water
- 3-4 cups canola oil for frying
















Method (Lebanese macaroons) (Fried)

  1. Mix the flour, semolina, sugar, aniseed powder, and yeast together.
  2. Add the oil and butter and knead with your hands.
  3. Add the water gradually until you get a smooth dough.
  4. It might not take all the water.
  5. Let the dough rest for 1 hour.
  6. Take one portion of the dough, roll it, and cut it into small pieces.
  7. Take each piece and roll it on the cheese grater to form the macaroon shape (with dents).
  8. Sprinkle some gluten-free flour on a tray and spread the macaroons on the flour.
  9. Keep them covered with a cloth for few minutes to rest and rise again.
  10. Heat the oil (You can use the same oil you fried the awwamat in).
  11. Drop the macaroons in the hot oil and fry until golden brown on all sides.
  12. Take out of the hot oil and drop in the sugar syrup.
  13. Keep them in the syrup for few minutes and try to dip them deep into the syrup.
  14. Take the macaroons out and put them in a serving plate.

Method (Lebanese macaroons) (Baked and not dipped in sugar syrup)

  1. For a healthier version, I baked some macaroons and they turned out delicious.
  2. Just add 3-4 tbsp. of sugar to the dough, knead well, and prepare them. Put them on baking sheet and bake in a pre-heated oven on 200°C for about 12-15 minutes.