Littlemafias Bamieh Persian Dessert Recipes
LITTLEMAFIA'S BAMIEH - PERSIAN DESSERT
Well, I failed at making bamieh. But I'm gonna try it again. Mine didn't have the shape supposed to have,otherwise it tasted great! Indians have a very similar dessert, just the syrup is slightly different.
Provided by littlemafia
Categories Dessert
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Mix cooking oil with a glass of water and 1-2 spoons of sugar, and bring to a boil.
- Pour in flour and mix well.
- When water boils off and the mix thickens, remove from heat. Allow the mix to cool down, then add eggs and mix well until smooth.
- Heat oil in a pan until hot. Pour the mix through a funnel into the pan, creating flattened balls about 3 cm in diameter.
- Fry on both sides.
- Mix well sugar, rose-water, and a glass of water.
- Heat until water comes to a boil, and the syrup thickens.
- Remove from heat.
- Soak baamieh in the syrup for about 5 minutes, then serve.
Nutrition Facts : Calories 482.6, Fat 17.6, SaturatedFat 3, Cholesterol 158.6, Sodium 53.1, Carbohydrate 74.1, Fiber 0.8, Sugar 50.3, Protein 8
LITTLEMAFIA'S PERSIAN APPLE JAM
Make and share this Littlemafia's Persian Apple Jam recipe from Food.com.
Provided by littlemafia
Categories Southwest Asia (middle East)
Time 1h
Yield 10 serving(s)
Number Of Ingredients 4
Steps:
- Wash and peel the apples.
- Cut each into thin slices, removing the seeds and the hard middle core.
- Pour apples in a non-stick pot.
- Add enough water to cover the apples, and bring to boil.
- Cook over high heat for about 10 minutes.
- Add sugar and cook for another 10 minutes.
- Add rose-water and lime juice and cook for 2-3 minutes.
- The mix should be quite thick when cooking is over.
Nutrition Facts : Calories 881, Fat 0.3, SaturatedFat 0.1, Sodium 4.2, Carbohydrate 228.6, Fiber 4.8, Sugar 220.6, Protein 0.6
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ZOOLBIA | THE CRISPY PERSIAN DESSERT RECIPE - PERSIANGOOD
From persiangood.com
5/5 (4)Category Dessert, Snack
- Add the wheat starch and the yogurt to a dish and mix them. When they are completely mixed, add the flour and the baking powder. Once again mix the ingredient sand finally add the brewed saffron and mix the ingredients. The final mixture should be neither too thick nor too weak. Use a to separate the dough from possible non-dissolved pieces of wheat starch. Cover the dish with plastic wrap for at least an hour. After some time, small bubbles must be formed on the mixture.
- Before frying the mixture, mix the ingredients one more time. Preheat some oil in a frying pan and when the oil is hot enough (to check if it is hot enough, add a small amount of the mixed ingredients. If it got puffy and bigger quickly, it means the oil is hot enough), add the mixed ingredients to the oil using a disposable pastry bag or a disposable plastic dish for sauce. Form small circles and create a rounded shape.
- When both sides look golden (the color might not change a lot. Don't worry), take the sweet out of the frying pan and put it in some syrup (the syrup mustn’t be cold). put the Zulbia inside the syrup all at once. It will give the sweet a nice color. After some minutes, take it out of the syrup and use a sieve to let the extra syrup drip.
BAMIEH | PERSIAN TULUMBA WITH SAFFRON AND ROSEWATER
From persiangood.com
Reviews 10Calories 250 per servingCategory Dessert
- Add the water and the butter to a pot and wait for the butter to melt. Instantly, add some of the flour and wait for the combination to boil. Then add the rest of the flour, mix the ingredients and lower the fame of the gas burner. Use the back of a wooden spoon to stir the dough. Also separate the dough into small pieces. Keep separating the dough, mix the pieces again and then put them in pieces again. This process must take about 8 to 10 minutes. This will help the dough cook better and you will also get rid of the extra water in the dough. When the dough looks ready, put out the flame of the gas burner and put the dough in a different dish at once.
- The dough must cool down, but it mustn’t be cold, only the extra heat needs to be gone. When the dough has cooled down, add a tablespoon of the syrup (this will make the sweet look darker at the final stage. if you want the sweet to look yellow, do not add any syrup at this stage) and one egg. Mix the dough and the egg. When the ingredients have completely been mixed, add the other egg and mix them again. At this stage the dough must be sticky. But if you fell that it's not sticky enough, in a different dish mix the white and the yolk of the third egg and add 1 spoon of the mixture to the dough. Mix the dough and the egg. If it gets sticky enough, you are good to go but if not add and mix one more spoon of the egg.
- At this stage the sweets must be fried in some oil, but the oil doesn't need to be pre heated. Actually when you put the dough in the oil, the oil must be cold. Use your pastry bag and put the dough in it. Push the dough out of the bag and put small pieces of the dough in the oil. Now, put the pot on the gas burner and wait for the sweets to cook and look puffy. When they are completely fried, take them out of the oil and put them in the syrup which has already been prepared. They must be removed after about 3 minutes.
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