How To Make Easy BAMIEH Recipe- ZOOLBIA AND BAMIEH – JALEBI

How To Make Easy BAMIEH Recipe- ZOOLBIA AND BAMIEH – JALEBI – In addition to popular countries in Europe that are the Foundation of many foreign tourist destinations for travelers of the world including the Middle East, Indonesia also has interesting things that can lure tourists to visit the country in the Middle East. One of them was Iran.

In the Middle East such as Iran itself, the typical food of the country has a rich flavor will spice or fragrance. Not even the typical food serving process is rarely the Iran becoming attraction for tourists.

Zoolbia Bamieh is one of the specialties of Iran which is usually used as a dish when breaking the fast. These foods have a spherical shape and is made from a mixture of flour, eggs, butter and other recipes. To eat it, you can transmit these foods into a syrup made from sugar or rose water. Overview of the food indeed has similarities with doughnuts.

Own capital of Iran in Tehran, has rows of required specialties you try. Instantly anywhere you can listen Iran specialties below.

BAMIEH

Ingredient:

  • 1 Cup All Purpose Flour
  • 3 Tbsp Butter
  • 2 Eggs
  • 1/4 Tsp Saffron
  • 1 Cup Sugar
  • 1 Tbsp Rose Water
  • Vegetable Oil

PREPARATIONS:

  • 1- Soak the zafran (saffron) in boiling water for 30 minutes.

DIRECTIONS:

  1. Add 1 cup sugar to a pot.

  2. Add 1/2 cup water to the pot and mix.

  3. Boil the mixture until thickened (or resembles syrup).

  4. Add 1 tbsp rose water and 1 tsp of the soaked saffron to the pot and stir well, continue boiling for 3 more minutes.

  5. Pour 1 cup water into another pot.

  6. Add 2 tbsp sugar and 3 tbsp butter to the pot, stir and heat the pot until the butter is fully melted and mix until well blended.

  7. Add 1 cup all purpose flour to the pot, continue stirring over low heat until it resembles dough.

  8. Leave the pot at room temperature to cool down.

  9. Add 2 eggs to the dough, stir until well mixed.

  10. Transfer the dough into the piping bag and use a decorating tip of your choice.

  11. Deep fry the dough (zoolbia).

  12. Transfer the fried zoolbias (shake off excess oil) directly out of frying pan into the syrup (prepared in step 4) and leave them for about 5 minutes.

  13. Place them in a colander for few minutes to drain.

Tags: #bamieh dessert #bamieh recipe #iranian sweet #persian causine #persian douhgnut #ramadan #rose water #Zulbia

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