Bamieh

Ingredients

Instructions

1. 1

   Make the syrup first so it has time to cool slightly: combine the sugar and water in a small saucepan over medium heat. Stir just until the sugar dissolves, then stop stirring and simmer for 4-5 minutes until lightly thickened. Remove from the heat and stir in the rose water, ground cardamom, and saffron threads. Set aside; the syrup should be warm, not hot, when the fried bamieh are added.

2. 2

   For the dough, place the water, unsalted butter, and sugar in a small saucepan and bring just to a boil. As soon as the butter is melted, add the plain flour all at once. Stir vigorously over low heat for 1-2 minutes until a smooth paste forms and a thin film appears on the base of the pan; this cooks out raw flour and helps the bamieh hold their shape.

3. 3

   Transfer the hot dough to a bowl and let it cool for 5 minutes so the egg does not scramble. Beat in the egg and saffron water gradually, mixing firmly with a wooden spoon or spatula until the dough becomes glossy, smooth, and pipeable. It should be thick enough to hold ridges when piped.

4. 4

   Pour the neutral oil into a small deep saucepan and heat to about 170-175°C. Spoon the dough into a piping bag fitted with a large star tip. Pipe 4-5 cm lengths directly over the oil, snipping each piece with scissors or a knife. Fry in batches without crowding for 4-5 minutes, turning as needed, until deep golden and crisp outside.

5. 5

   Lift the bamieh out with a slotted spoon, drain for a few seconds, then immediately transfer them into the warm syrup. Soak for 2-3 minutes, turning gently so they absorb the syrup evenly while staying crisp on the outside.

6. 6

   Arrange the bamieh on a plate or small serving dish and serve warm or at room temperature. For the best texture, serve within a few hours of frying.

Nutrition per serving

Notes

• •If the dough feels too stiff to pipe, beat it a little longer before adding any extra liquid; choux-like dough often loosens as it is worked.
• •Do not let the frying oil get too hot, or the bamieh will brown before the interior sets.
• •Warm bamieh plus warm syrup is the ideal pairing for absorption; hot syrup can make them soggy.
• •A small saucepan helps keep the oil depth sufficient for even frying with less oil.

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