SAEDNEW: In this tutorial, you’ll learn how to make bamieh without eggs, achieving an exceptional taste, a crispy texture, and an appealing color. Even without glucose or eggs, the result is fragrant and flavorful bamieh, just like the ones from traditional bakeries—making it a perfect treat for Ramadan.
According to Saed News’ Cooking Service, if you’re looking for a simple and quick recipe for bamieh, this guide is for you. In this tutorial, you’ll learn how to make bamieh without eggs, resulting in fritters with a unique flavor, crispy texture, and appealing color. Even without glucose or eggs, your bamieh will be fragrant and tasty—just like the ones you find in bakeries—and a perfect treat for Ramadan.
Water: 3 cups
Sugar: 3 tablespoons
Oil: 3 tablespoons
Vanilla: ½ teaspoon
Flour: 2½ cups
Starch: ½ cup
Sugar: 2½ cups
Water: 1½ cups
Lemon juice: 1 tablespoon
Water: 3 cups
In a suitable saucepan, combine sugar, water, oil, and vanilla. Place over medium heat until the sugar dissolves and the water comes to a boil.
Sift flour and starch together once, then gradually add to the boiling sugar-water mixture. Stir quickly with a spatula or spoon to prevent lumps. Continue stirring until a smooth dough forms.
Allow the dough to cool slightly—enough so it’s warm but not too hot to handle. Knead until it becomes soft and pliable, easy to shape by hand.
Before shaping the bamieh, prepare the syrup. In a saucepan, combine sugar and water over medium heat until boiling and sugar dissolves. Add a few drops of lemon juice, cover, and simmer for 8 minutes. Afterward, remove from heat, add a little rose water, and pour into a larger container to cool completely.
Use a piping bag with a nozzle (preferably non-plastic) to shape the bamieh. Fill the bag with a small piece of dough, press to push the dough through, and cut into pieces with greased scissors. Arrange on a lightly greased tray.
Heat enough oil in a pan or deep skillet so the bamieh can float. Fry over medium heat, stirring occasionally, until golden brown.
Remove the fried bamieh using a slotted spoon and immediately dip into the cooled syrup. Let soak for a few minutes, then serve. Optionally, garnish with powdered pistachios, almonds, or other nuts.
Lemon Juice Substitute: If lemon juice isn’t available, use citric acid instead to prevent the syrup from crystallizing.
Glossy Bamieh: Add 1 tablespoon of glucose to the syrup in the last few minutes of cooking to give a shiny finish and prevent crystallization.
Flavoring Syrup: Cardamom or cinnamon can be added to the syrup instead of rose water; remove seeds before serving.
Saffron for Color: Add 1 teaspoon of saffron to the dough for a richer color and flavor.
This method produces bamieh that’s crispy on the outside, soft inside, beautifully colored, and perfectly sweet—ideal for special occasions or Ramadan treats.
