Bamiyeh, Bamieh ( Sweet With Syrup) باميه

Do you like deep fried pastry in sugar syrup? So do I! Crispy on the outside, soft on the inside, dripping with sweet saffron syrup… what comes to mind when you picture this? Did anyone say Jalebi? Yes, that’s what I was thinking too! Except, today’s recipe is not #jalebi. It is the precursor to jalebi, folks. Yes, the Indian subcontinent is not the inventor of this syrupy fried delicacy! Are you surprised?

Jalebi is originally known as ‘#zalabiyah’ in the Middle East and ‘#zoolbia / #zolbiyah ’ in Iran. The Persians brought this with them to India, and that is how we got jalebi in India/Pakistan, ‘jilapi’ in Bangladesh. They are all prepared the same way – deep fried crispy dough formed into squiggly rings, dunked in syrup and best enjoyed hot!

In Ramadan Recipes series today, I’m going to share with you not zalabiyah or zoolbia, but a variation to this squiggly #dessert. We are going to Iran today, experiencing the variation to zolbiyah – Bamieh! #Bamieh are made using the same batter but shaped into long dumplings. They look like fat, syrupy churros!


Ingredients:

1 Cup All Purpose Flour
1 Tbsp Butter
2 Eggs
1/2 Tsp Saffron (Soak the zafran (saffron) in boiling water for 30 minutes.)
1 Cup Sugar
1/4 cup rose water
1 tsp ground cardamom
1 tbsp lemon juice
1 tbsp glucose (if desired)
1 pinch of salt
1/4 tsp vanilla
Vegetable Oil
Water

PREPARATIONS:

1- Soak the zafran (saffron) in boiling water for 30 minutes.

DIRECTIONS:

1- Add 1 cup sugar to a pot.
2- Add 1 cup water to the pot and mix.
3- Boil the mixture for 10-15 moinutes or until thickened (or resembles syrup).
4- Add 1tsp ground cardamom, 1 tbsp lemon juice, 1/4 cup rose water, soaked saffron and 1tbsp glucose (if desired) to the pot and stir well, continue boiling for 3 more minutes.
5- Pour 1 cup water into another pot.
6- Add 2 tbsp of the syrup, 1 pinch of salt and 1 tbsp butter to the pot, stir and heat the pot until the butter is fully melted and mix until well blended.
7- Add 1 cup all purpose flour to the pot, continue stirring over low heat for around 15 minutes or until it resembles dough.
8- Leave the pot at room temperature to cool down.
9- Add 2 eggs to the dough and 1/4 tsp vanilla. Stir until well mixed.
10- Transfer the dough into the piping bag and use a decorating tip of your choice.
11- Deep fry the dough (zoolbia).
12- Transfer the fried zoolbias (shake off excess oil) directly out of frying pan into the syrup and leave them for about 2-3 minutes.
13- Place them in a colander for few minutes to drain.
injoy!

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