SAEDNEWS: During Ramadan, Zoolbia and Bamieh are very popular. If you think making Bamieh at home is difficult, this guide will help you prepare crispy, market-style Bamieh with quality ingredients for your Iftar table.
According to Saednews, Bamieh is usually the inseparable companion of Zoolbia during Ramadan nights, and it is almost impossible to resist either of these traditional sweets. Once you learn how to make this syrupy, fragrant dessert at home, you will no longer need to wait for special occasions to enjoy it.
During Ramadan evenings, you can prepare a delicious iftar table for your family and guests with dishes such as Ash Reshteh, Sholeh Zard, Ranginak, and Bamieh. In this article, you will learn an easy homemade Bamieh recipe that can be prepared both with and without a piping bag.
1 cup all-purpose flour
2 tablespoons sugar
2 eggs
1 cup water
50 grams butter
2 cups sugar
1 cup water
2 tablespoons rose water
¼ teaspoon saffron
1 teaspoon lemon juice
First, combine sugar and water in a suitable saucepan and stir until the sugar crystals completely dissolve. Place the mixture over medium heat and bring it to a boil.
After it starts boiling, add rose water and brewed saffron. Stir well with a spatula. Reduce the heat to low so the syrup can thicken slowly.
Once the syrup reaches the right consistency, turn off the heat and continue with the remaining steps. While making Bamieh, you can also try preparing Zoolbia with starch and yogurt for a complete Ramadan dessert spread.
In the second step, add butter and the required amount of water to a saucepan and place it over heat. If you do not prefer the taste or aroma of butter in sweets, you can replace it with oil.
When the mixture begins to boil, gradually add flour and sugar while stirring continuously with a spatula. Be careful not to let the flour stick to the bottom of the pan or burn, as this will create an unpleasant smell.
Once the dough is cooked, remove the saucepan from the heat and allow it to cool slightly. Stir and fold the dough with a spatula to help it cool faster.
For a more attractive golden color, add 2 tablespoons of the cooled syrup to the dough. Once the dough has completely cooled, crack the eggs separately in a bowl and add them to the mixture.
Mix the Bamieh dough until it becomes smooth, soft, and uniform. If the dough is too firm, add one more small egg.
Make sure the dough is cool enough before adding the eggs so that they do not cook inside the mixture.
In this step, prepare the Bamieh without a piping bag. Knead the cooled dough for a few minutes.
Take a walnut-sized piece of dough and shape it with your hands. Use a wooden skewer or fork to create lines on the surface.
Pour enough oil into a deep frying pan. Once the oil is hot, place the Bamieh pieces into the pan and fry them until they become golden and puffed.
Lower the heat to prevent the Bamieh from losing its shape. Place the fried Bamieh pieces into the syrup for about 2 minutes.
Transfer them to a strainer to remove excess syrup. Arrange your homemade Bamieh on a serving plate and decorate with crushed pistachios.
Bamieh and Gosh-e Fil are traditional sweets often served on Ramadan iftar tables and can easily be prepared at home. Although the preparation steps have been explained above in detail, the following tips will help you achieve better results.
Bamieh can be prepared in different ways. The no-piping-bag method was explained above, but if shaping the dough by hand feels difficult, you can use a piping bag.
Follow all the previous steps carefully. Then place a special Bamieh nozzle or star-shaped pastry nozzle inside the piping bag and fill it with the dough.
Pipe the dough directly into hot oil and fry until golden. After frying, place the Bamieh pieces into cooled syrup so they absorb the flavor and aroma.
One of the most important parts of making Bamieh is preparing the syrup correctly. The syrup requires careful attention to achieve the perfect texture.
In addition to the ingredients mentioned above, you can also use citric acid (lemon salt), rose water, and glucose syrup when preparing the syrup.
All ingredients should simmer together in a saucepan over medium heat for about 10 minutes until they reach the proper thickness.
To prevent sugar crystallization, use a spatula dipped in lemon juice to clean the sides of the saucepan.
Adding glucose syrup helps make the Bamieh shiny and attractive. The final point is that Bamieh syrup should not be too thin or too thick.
Because Bamieh is usually fried in a large amount of oil and soaked in syrup, it may not be suitable for everyone.
For a lighter version, you can reduce the amount of sugar or replace some of it with glucose syrup. You can also fry the Bamieh using healthier vegetable oil.
