How to Make Eggless Bamieh with a Crispy and Golden Texture – Perfect for Ramadan Iftar Table

Sunday, March 09, 2025

Saed News: In this tutorial, you will learn how to make eggless Bamieh with an amazing taste, crispy texture, and attractive color. Although this method does not use glucose or eggs, the result will be delicious and fragrant Bamieh, just like the ones sold in markets, making it a great choice for Ramadan.

How to Make Eggless Bamieh with a Crispy and Golden Texture – Perfect for Ramadan Iftar Table

Saed News Cooking Service Report:If you're looking for a simple and quick recipe for making Bamieh, this guide is for you. In this tutorial, you will learn how to prepare eggless Bamieh with a unique taste, crispy texture, and attractive color. This method does not include glucose or eggs, yet the result will be delicious and fragrant Bamieh, just like the ones sold in markets, making it a great choice for Ramadan.

Ingredients for Eggless and Glucose-Free Bamieh:

Ingredient

Quantity

Water

3 cups

Sugar

3 tbsp

Oil

3 tbsp

Vanilla

1/2 tsp

Flour

2.5 cups

Starch

1/2 cup

Ingredients for Bamieh Syrup:

Ingredient

Quantity

Sugar

2.5 cups

Water

1.5 cups

Lemon Juice

1 tbsp

Steps to Prepare Eggless Bamieh:

  1. Dissolving Sugar in Water

    • In a suitable pot, combine sugar, water, oil, and vanilla.

    • Place the pot over medium heat until the sugar dissolves and the water reaches a boil.

  2. Making the Bamieh Dough

    • Sift the flour and starch together once.

    • Gradually add the mixture to the boiling water and stir immediately to prevent lumps.

    • Continue stirring until a dough forms.

  3. Kneading the Dough

    • Let the dough cool slightly before kneading.

    • Knead the dough until it becomes soft and pliable.

  4. Preparing the Syrup

    • In a pot, mix sugar and water and bring to a boil over medium heat.

    • Add a few drops of lemon juice and let it boil for 8 minutes.

    • Remove from heat and let it cool completely.

  5. Shaping the Bamieh with a Piping Bag

    • Fill a piping bag with the dough and use a greased scissor to cut the dough into small pieces.

  6. Frying the Bamieh

    • Heat enough oil in a pan to deep-fry the Bamieh.

    • Fry until golden brown, stirring occasionally.

  7. Soaking in Syrup

    • Remove the fried Bamieh and immediately soak them in the cold syrup.

    • Let them sit for a few minutes before serving.

Tips for Perfect Bamieh:

  • If you don’t have lemon juice, you can use citric acid instead.

  • Adding a tablespoon of glucose to the syrup will make the Bamieh shinier and prevent crystallization.

  • You can enhance the flavor by adding cardamom or saffron to the dough.

Enjoy your crispy and delicious homemade Bamieh!



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