Saed News: One of the types of bamieh (a type of dessert) is the Arabic bamieh, as its name suggests, originating from Arab countries and Lebanon. It has a very pleasant taste and flavor, but Arabic bamieh is a crispy and crunchy version.
According to the cooking service of Saad News, one of the types of Bamia is the Arabic version, which, as its name suggests, originates from Arab countries, particularly Lebanon. It has a very good taste and flavor. However, Arabic Bamia is a crunchy and crispy dessert, and its crispness varies depending on the type of nozzle you choose. For example, if your star-shaped nozzle is small, you will get crispier Bamia. You can prepare Arabic Bamia for fasting days, Ramadan, or as a simple and delicious snack to enjoy with tea. To make a very delicious and top-quality Bamia, you must have an excellent syrup, which is crucial in the preparation of Bamia.
Ingredients for Syrup:
Sugar: 2 cups
Cold water: 1 cup
Rosewater: 1 tablespoon
Glucose: 2 tablespoons
Citric acid: 1/4 teaspoon
Saffron: as needed
Ingredients for the Dough:
Water: 400 ml
Flour: 400 ml
Liquid oil: 100 grams
Egg: 1
Vanilla: 1/2 teaspoon
Syrup: 1 teaspoon
Cold water: 160 ml
How to Make Arabic Bamia:
Step One: Making the Syrup
First, put water and sugar in a pot and stir. Then place it on heat and let it dissolve without stirring. Add saffron, glucose, rosewater, and citric acid, and simmer for 10 minutes until the mixture thickens. To prevent the syrup from crystallizing, dip a brush in lemon juice and use it to coat the sides of the pot. Then, pour some syrup into a small container and refrigerate it. Once it cools and thickens (it should not move easily when shaken), the syrup is ready. You should be able to pull the syrup between two fingers and feel it sticky.
Step Two: Boiling the Ingredients
In a pot, add 400 ml of water and oil, then bring it to a boil. Add 1 tablespoon of syrup and stir until it starts to bubble from the edges. Then, quickly add half of the flour and stir well. Let the mixture heat for 8-10 minutes on low heat, constantly stirring to remove excess moisture.
Step Three: Preparing the Bamia Dough
After heating the dough, transfer it to a separate bowl to cool. Once cooled, flip the dough and add the remaining flour. Beat it with an electric mixer. Then, add the egg and vanilla, and mix well. Gradually add cold water, making sure not to add too much at once, as different flours absorb water differently. The dough should be smooth enough to pipe but not too runny or too thick.
Step Four: Making Arabic Bamia
Put the Bamia dough into a piping bag with your chosen nozzle. Heat oil in a small pot, then pipe the dough and cut it into desired lengths with scissors. Fry on medium heat until golden. Once fried, immediately dip the Bamia into warm syrup and let it soak for 1 minute. Then, remove and place on a strainer. Finally, garnish with pistachio powder.
Tips for Making Arabic Bamia:
It’s better to lightly grease the tip of the scissors for easier cutting.
Glucose in the syrup helps to make the Bamia shiny and chewy.
Choose a nozzle with an open center for easier piping.
Use a silicone piping bag to prevent it from tearing easily.
