Saed News: Chocolate Bamieh, or Churros, is a delicious and famous Spanish pastry that closely resembles our traditional Bamieh but is served with chocolate instead of syrup.
Saed News Cooking Service Report:One of the most popular traditional sweets of Ramadan is Bamieh, a staple on Iftar tables. The history of Bamieh and its association with Ramadan dates back to the era of Naser al-Din Shah Qajar. This sweet was so beloved that it was even presented as a gift to the king.
One reason Bamieh is widely consumed during Ramadan is its sweetness and syrup content, which help replenish energy and restore blood sugar levels after long hours of fasting.
Chocolate Bamieh (Churros) is a delicious and well-known Spanish pastry that closely resembles traditional Bamieh. The key difference is that Bamieh is soaked in syrup after frying, whereas Churros are coated in a mixture of sugar and cinnamon and served with chocolate.
Butter: 100g
Sugar: 3 tbsp
Pastry flour: 260g
Eggs: 3
Water: 250ml (1 full glass)
Vanilla: ¼ tsp
Salt: ¼ tsp
Oil for frying: As needed
Sugar: ½ cup
Cinnamon: 2 tsp
Chocolate spread: As needed
Prepare the Dough:
In a suitable pot, add butter, water, sugar, and salt, place over heat, and stir until the butter melts.
Once the water boils and everything is dissolved, add the flour and stir immediately to fully incorporate it.
When the mixture forms a dough, lower the heat and continue stirring for 5 minutes to remove excess moisture. This process, known as cooking the dough, is essential for a good texture.
Cool the Dough and Add Eggs:
Transfer the dough to a bowl and let it cool completely.
Add eggs one by one, mixing well after each addition. Finally, add vanilla and combine thoroughly.
Shape and Fry the Bamieh:
Heat a deep pan with oil over low heat.
Transfer the dough into a piping bag with a star nozzle and pipe long Bamieh pieces directly into the oil.
Fry over low heat, flipping occasionally until evenly golden.
Coat with Sugar and Cinnamon:
Mix sugar and cinnamon in a bowl.
After frying, roll the Bamieh in the mixture and place them on a paper towel to absorb excess oil.
Serve with Chocolate:
Arrange the Chocolate Bamieh on a plate and serve with a side of chocolate spread for dipping.
Dip and enjoy!
Cooking the dough properly ensures a crispy texture. If not done well, Bamieh will be soft.
Let the dough cool before adding eggs to prevent them from scrambling.
Fry over low heat to allow even cooking and a crispier texture.
Make sure the oil temperature is right—too hot, and the outside will burn before the inside is cooked.
Enjoy this delicious chocolate twist on a classic Ramadan treat!
