SAEDNEWS: Learn how to make eggless Bamieh with a crispy texture and beautiful color. Even without eggs or glucose, the result is fragrant, tasty Bamieh just like bakery-made ones—perfect for Ramadan.
According to Saed News Cooking Service, if you are 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 that has an amazing taste, a crispy texture, and an attractive golden color. Although this version is made without eggs or glucose, the result is fragrant, delicious, and very similar to bakery-style bamieh, making it a great option for the month of Ramadan.
Water: 3 cups
Sugar: 3 tablespoons
Oil: 3 tablespoons
Vanilla: 1/2 teaspoon
Flour: 2.5 cups
Starch: 1/2 cup
Sugar: 2.5 cups
Water: 1.5 cups
Lemon juice: 1 tablespoon
In the first step, place sugar, water, oil, and vanilla in a suitable pot. Heat over medium flame until the sugar dissolves completely and the mixture reaches a boil.
Once the mixture boils, sift the flour and starch together. Add them all at once into the boiling mixture. Stir quickly and continuously with a spatula to prevent lumps from forming. Continue mixing until a dough forms.
Let the dough cool slightly so it is warm but safe to handle. Then knead it until it becomes soft, smooth, and pliable enough to shape easily.
Before shaping the bamieh, prepare the syrup. Combine sugar and water in a pot and bring to a boil over medium heat until sugar dissolves. Add lemon juice. Let it simmer for about 8 minutes.
After cooking, optionally add rose water, then let the syrup cool completely.
Use a piping bag with a nozzle (preferably non-plastic). Fill it with dough and pipe small portions. Cut each piece using oiled scissors. Place shaped pieces on a lightly greased tray.
Heat enough oil in a pan so the bamieh can float. Fry them over medium heat until they turn evenly golden. Stir gently during frying for uniform color.
Remove fried bamieh and immediately place them into cold syrup. Let them soak for a few minutes, then remove and serve.
You can decorate them with ground pistachios, almonds, or other toppings as desired.
If lemon juice is unavailable, citric acid can be used instead. It prevents crystallization (sugaring) of the syrup.
To give bamieh a glossy finish, add one tablespoon of glucose to the syrup during the last minutes of cooking. It also helps prevent crystallization.
You can enhance flavor by adding cardamom seeds or cinnamon instead of rose water. Remember to remove them afterward.
Adding one teaspoon of saffron to the dough gives bamieh a richer color and aroma.
